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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
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

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

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Average Rating:
  • momax2
    Nov 21, 2017

    Delicious and easy to make. Hubby liked it; kids were meh. So I'll definitely make it again.

  • wasoongu
    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
    Nov 10, 2011

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

  • mehalv
    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
    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
    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!