HOW TO MAKE SHRIMP LO MEIN RECIPES

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SHRIMP LO MEIN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Shrimp Lo Mein Recipe: How to Make It - Taste of Home image

This recipe is simple, fast, healthy and very adaptable. You can change the seafood or vegetables to your taste. —Sherri Starkin, Lyle, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 19

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

Steps:

  • 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 : Calories 401 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 678mg sodium, CarbohydrateContent 53g carbohydrate (15g sugars, FiberContent 6g fiber), ProteinContent 25g protein.

SHRIMP LO MEIN RECIPE | KELSEY NIXON | FOOD NETWORK



Shrimp Lo Mein Recipe | Kelsey Nixon | Food Network image

Provided by Kelsey Nixon

Categories     main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded 
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

Steps:

  • For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
  • For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
  • For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
  • In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
  • Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

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Lo Mein is a Cantonese dish meaning "stirred noodle". Traditionally Lo Mein is a variation of wonton noodles where all the components including the noodles are served separately. Lo Mein in Mandarin is known as "Ban Mein" i.e. mixed sauce noodle and not necessarily stir fried together, just tossed together. This makes for a simple satisfying supper great as a family sharing plate with other dishes. Don't be phased by what seems like a long list of ingredients - pre-cook the noodles, combine the ingredients for the sauce. Stir-fry the main ingredients and toss the noodles and ingredients in the sauce. To ensure the shrimp does not get overcooked, ensure the ingredients are added in quick succession in the wok and that all the ingredients are pre-chopped.
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This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)
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