An easy recipe for 20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein! This quick and family friendly dinner recipe is sure to be a hit in your home! And the leftovers are even better the next day.
Sriracha Shrimp Lo Mein
Zucchini Shrimp Stir Fry with Lo Mein Noodles
This colorful noodle dish is seriously a lazy cooks DREAM! It comes together so fast and effortlessly, and let’s be real, sometimes we all just need a quick, tasty, noodle dish – right?!
I added charred zucchini for a veggie kick (and because we’re already swimming in it), but I have a hankering you could really add any veggie you want. I also added spicy little shrimps because, well, because they’re super delish and take 2 minutes to cook. YES!!! You could probably add chicken or beef, too, but keep in mind they would take longer to cook.
Happy Sunday! I hope this weekend is being kind to you 🙂 xoxo
More Sriracha Recipes:
- 20 Minute Skinny Sriracha Shrimp and Broccoli
- Sriracha Shrimp Ramen
- Spicy Sriracha Chicken and Broccoli Lo Mein
20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein
- (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
- 2 Tbsp olive oil
- 1 tablespoon butter
- 1/2 pound shrimp, peeled
- 1 medium zucchini, cut in half vertically, then cut into half moon shapes
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 2 large eggs, lightly beaten
- 1 Tbsp brown sugar
- 2 1/2 Tablespoons soy sauce
- 2 Tablespoons Sriracha hot sauce
- 1 teaspoon grated ginger (optional)
- 1 teaspoon sesame oil (optional)
- 1/2 cup fresh cilantro
- 3 green onions, sliced thinly
- Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)
- Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4-5 minutes).
- While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil.
- In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it's completely melted whisk in the 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 oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove with a slotted spoon and transfer to a clean plate; set aside. Add zucchini to the pan, increase heat to high, and remaining oil; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.
- Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once!