Shrimp Lo Mein Recipe
Shrimp Lo Mein Recipe photo by Taste of Home
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Shrimp Lo Mein Recipe

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“This recipe is simple, fast, healthy and very adaptable. You can change the seafood or vegetables to your taste.” Sherri Starkin — Lyle, Washington
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 4 servings


  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, sliced
  • Dash blackened seasoning
  • 6 ounces uncooked whole wheat linguine
  • 4 teaspoons cornstarch
  • 1/3 cup water
  • 1/4 cup ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sherry or reduced-sodium chicken broth
  • 2 teaspoons honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, divided
  • 1 celery rib, sliced
  • 1 medium carrot, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup fresh broccoli florets
  • 2 tablespoons chopped cashews
  • 1 can (8 ounces) unsweetened pineapple chunks, drained

Nutritional Facts

1 cup: 401 calories, 11g fat (2g saturated fat), 138mg cholesterol, 678mg sodium, 53g carbohydrate (15g sugars, 6g fiber), 25g protein.


  1. In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions.
  2. Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside.
  3. In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
  4. Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
  5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through. Yield: 4 servings.
Originally published as Shrimp Lo Mein in Healthy Cooking February/March 2010, p46

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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wasoongu User ID: 1077273 102571
Reviewed Feb. 25, 2012

"I thought it would be weird to put so much ketchup in the recipe, but tried it anyway and it turned out pretty good. I added more cashews than the recipe called for, just because the hubby likes them. I used fresh pineapple chunks instead of canned and it ended up not tasting right. It was way too tangy for the rest of the recipe. Next time I will try the canned pineapple or omit it altogether."

lpeters86 User ID: 3481982 188203
Reviewed Nov. 10, 2011

"Amazing! I used chicken instead of shrimp and it was delicious! I will make it again."

mehalv User ID: 4612167 116740
Reviewed Oct. 20, 2011

"This recipe turned out great! I had udon noodles on hand, so I used those. The sauce had a great, tangy flavor."

trintyqueen User ID: 3549337 103882
Reviewed Mar. 22, 2011

"Very good, I didn't have the nuts but it turns out great!! It tasted like it was made from an Asian restaurant! :)"

salania User ID: 3686534 188199
Reviewed Jan. 27, 2010

"I didn't use pineapple or cashews, next time will add more veggies and make a little bit more sauce...very delicious!"

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