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Shrimp Lo Mein

 Shrimp Lo Mein
“This recipe is simple, fast, healthy and very adaptable. You can change the seafood or vegetables to your taste.” Sherri Starkin — Lyle, Washington
4 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • In a small bowl, combine the shrimp, garlic and blackened seasoning;
  • set aside. Cook linguine according to package directions.
  • Meanwhile, in a small bowl, combine the cornstarch, water, ketchup,

2 of 2

Shrimp Lo Mein (continued)

Directions (continued)

  • soy sauce, sherry, honey, ginger and pepper flakes until blended;
  • set aside.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 cup equals 401 calories, 11 g fat (2 g saturated fat), 138 mg cholesterol, 678 mg sodium, 53 g carbohydrate, 6 g fiber, 25 g protein.
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