20-Minute Shrimp and Broccoli Lo Mein, because let’s be real, sometimes we just need a quick and tasty, noodle dish. Loaded with juicy shrimp, crunchy broccoli, and so much flavor. The whole family will love it!
Easy Broccoli and Shrimp Lo Mein Recipe
Hi and happy Monday! Today we’re keeping things short and sweet with this easy recipe for 20-Minute Shrimp and Broccoli Lo Mein. So if you were unsure just what to make for dinner tonight… read on, my friend; I’ve got you covered.
How to cook Shrimp and Broccoli Lo Mein
For this recipe you’ll need shrimp (preferably already peeled), broccoli (I used frozen to save time), red bell pepper slices (again, I used frozen here) lo mein noodles (you can find these in the ethnic food aisle at most grocery stores), a pat of butter, crushed red pepper flakes, 2 eggs, sesame oil, soy sauce, lime juice, fresh grated ginger, sriracha sauce, garlic, and just a kiss of brown sugar. The first thing you’ll do is set the water to heat on the stove, then you can prep the sauce and cook the shrimp/veggies as it comes to boil. The lo mein noodles I used only took 4 minutes to boil, so make sure you keep an eye on them once you place them in the pot.
Once the shrimp and broccoli have cooked, and the noodles are boiled and drained, you’re simply going to combine all of the ingredients in one pan, toss in the sauce, and cook for another minute or two.
Seriously, this dish is the definition of simplicity. ♥♥♥
The best part? It tastes even better than Chinese take-out! My friends basically beg me to make this whenever we do dinner at my place.
If you’d like to use fresh broccoli, peppers, or add in some more veggies to the mix, that’s totally OK. I’ve added shredded carrots, snow peas, and even corn with great results. Just remember – it will likely take longer than 20 minutes if you start making changes. The recipe below, made as is, should take you 15-20 minutes max. Maybe 25 if you’re really snailing around the kitchen 😉
Warning: This dish is quite spicy as-is, so I highly recommend tasting the finished product before adding any additional hot sauce/pepper flakes.
Also, if you’re sensitive to salty food, I suggest using low-sodium soy sauce. I have made this recipe using both varieties and each way comes out delicious. The plus to using low-sodium soy is you can always a more if needed.
Hope you guys love this recipe as much as we did! If you make it, I’d love to hear your thoughts in the comment box below. Better yet – snap a photo and share it with me on instagram using the #bakerbynature.
More Shrimp Recipes:
- 20-Minute Skinny Sriracha Shrimp and Broccoli
- Lemon Garlic Shrimp and Asparagus
- 20-Minute Sriracha Shrimp and Zucchini Lo Mein
- Sriracha Shrimp Ramen
20-Minute Shrimp and Broccoli Lo Mein
Prep
Cook
Total
Yield 4 bowls
This 20-Minute Shrimp and Broccoli Lo Mein is one of our weeknight favorites. So much better than take-out!
Ingredients
- (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
- Juice of 1 large lime, about 2 tablespoons
- 1 Tablespoon light brown sugar
- 3 Tablespoons soy sauce
- 2 Tablespoons Sriracha hot sauce
- 2 Teaspoons fresh grated ginger
- 2 tablespoons + 1 teaspoon sesame oil, divided
- 1 tablespoon unsalted butter
- 1/2 tsp crushed red pepper flakes
- 2 large eggs, lightly beaten
- 1/2 pound medium shrimp, peeled
- 2 cups frozen broccoli florets, not thawed
- 1 cup frozen red bell pepper strips, not thawed
- 4 cloves garlic, minced
- Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)
Instructions
- Bring a large pot of water to boil. Once the water reaches a rolling boil, add in the lo mein noodles and cook for 3-4 minutes, or according to package instructions.
- While you wait for the water to boil, prepare your sauce:
- In a small bowl combine the lime juice, brown sugar, soy sauce, sriracha, ginger, and 1 teaspoon of the sesame oil; whisk well to combine. Set aside until needed.
- Melt the butter in a large non-stick skillet over medium heat. Add in the crushed red pepper flakes, then pour in the beaten eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
- Add 1 tablespoon of the sesame oil to the pan and increase the heat to medium-high. Add in shrimp and cook for 1 to 2 minutes on each side, or just until firm and pink. Remove shrimp with a slotted spoon and transfer to a clean plate; set aside. Add the broccoli and red pepper strips to the pan, increase heat to high, and add in the remaining sesame oil; stir fry until just charred; about 3-4 minutes. Stir in garlic and cook for one minute, or until fragrant.
- Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Reduce the heat to medium-low, and stir well, making sure all ingredients are coated with the sauce. Cook for a minute or so, just to ensure all ingredients have been warmed. Serve at once.
Notes
I added sesame seeds at the very end for a little crunch, if you'd like to do the same.
Courses Dinner
Cuisine Asian
Nutrition Facts
Serving Size 1 bowl
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tori says
September 29, 2015 at 10:55 amFast food never looked so incredibly yum! This sound so good right now!
iram says
September 30, 2015 at 2:02 pmWhen you buy shrimp do you devein them yourself or will the butcher do it for you? I love your pics here and will def. try to make this soon.
bakerbynature says
September 30, 2015 at 2:10 pmHi Iram. I buy my shrimp peeled and deveined already to make prep time super fast 😉 I hope you love this recipe as much as we do!
thehautecookie says
October 2, 2015 at 12:38 amyum! made this tonight wow! but yours and recipe looks/sounds better! bookmarking now! ty! xO!
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sadie says
March 6, 2016 at 8:41 pmCan I substitute the sesame oil for olive oil?
Donna says
March 8, 2016 at 12:36 pmI believe it would affect the taste because sesame oil has a distinct flavor. But I don’t think it would affect it adversely. I did have to substitute the sriracha with Thai chili garlic sauce (because that is what I had in the fridge) and it was very hot/spicy, but still, all in all, it was delicious.
Hilary says
January 29, 2017 at 10:57 pmYUM! This was absolutely delicious! I added onion (it was with the frozen bell peppers), sauteed mushrooms, and some cabbage I shredded, and it was DELIGHTFUL. It was easy, and my husband loved it. Thank you!
Jenny Bird says
February 11, 2017 at 8:55 pmThis looks absolutely divine bakerbynature, fabulous pictures and I can’t wait to get stuck in! I’m planning on cooking it up tomorrow as my daughter is coming over for lunch. I just wondered if there is an alternative to Sriracha hot sauce (not familiar with it over here in the U.K. or it may be known by a different name)? Thank you!
bakerbynature says
February 14, 2017 at 1:22 amHi Jenny. I think any thick Vietnamese hot sauce could work 🙂 I hope you and your daughter enjoy it!
Latoya says
March 12, 2017 at 8:14 pmCan’t find lo main noodle what else can I use
Lydia Griffin says
June 5, 2017 at 4:11 pmCan I use zoodles?
Susan Molls says
February 9, 2018 at 11:48 amI think spaghetti or linguine would be fine.
Crystal Fludd says
January 21, 2018 at 4:58 amThe meal was great! I didn’t use the hot sauce.
And I used angel hair noodles. I also didn’t find
Ginger. I will make it more often.
Crystal Fludd says
January 21, 2018 at 4:59 amI forgot to star it…
Dana says
January 23, 2018 at 7:29 pmThis sounds so yummy, I’m excited to make it tomorrow! I have peeled, de-veined, cooked, frozen shrimp. This will be my 1st time cooking with shrimp so I don’t really know what I’m doing in regards to it. Do I thaw it before “cooking” it again? Thanks!
Lisa says
February 28, 2018 at 4:53 pmThis dish was absolutely delicious and definitely had a kick to it….I knew it would so I only measured out half of the sriracha and crushed red pepper flakes. I Will make again! I wish I had leftovers.
Mary Coleman says
March 25, 2018 at 1:31 amI’m trying this for the first time, it looks like something I can get use to.
Merkie says
May 11, 2018 at 3:20 pmMade this for lunch today, for myself. I divided everything by 4. Used Sweet Thai Chilli sauce instead of Sirracha (its what I had on hand), and used already cooked shrimp (stirred them in last). It was super yummy! Will definitely make again!
Miranda says
June 16, 2018 at 4:11 amMy hubby n I love this recipe! Super fast n easy!!
Mark says
July 24, 2018 at 11:29 pmI used Hokkien noodles. They were great and no need to boil water and have another pot. I also added mushrooms. It turned out great. Spicy for sure. I might cut back on the hot stuff just a bit next time, but it worked for me.
Aliya says
September 14, 2018 at 6:34 pmTasty and easy to make!
Lisa says
September 17, 2018 at 10:23 pmThis was delicious! I didnt use sriracha, it was spicy enough for us. I added onion and green peppers too and used spaghetti noodles as that’s what I had on hand. Making this again!,
Carrie says
January 29, 2019 at 12:25 amSO spicy! But SO good! I might half the sriracha next time. I ended up using a 12 oz pack of lo mein noodles, so I get leftovers – lucky me! 🙂 Thanks for the recipe!
Gail says
February 20, 2019 at 2:14 amMade this tonight minus the sriracha sauce (not a fan of spicy stuff), used fresh veggies, and threw in some leftover steamed green beans in the mix….couldn’t stop.eating it! Maybe not a good thing?? Will definitely be making this again and again!