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.
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
Ingredients
- (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)
Instructions
- 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!
Courses Dinner
Cuisine Asian
How to Philosophize with Cake says
July 13, 2014 at 8:13 pmThat looks delicious! nothing like a homemade noodle bowl. 🙂
Andrea says
October 25, 2016 at 2:53 amThis dish was amazing I added some peanuts just for an extra crunch and it was super tasty ☺️ Thanks for the amazing recipe!
Lindsey @ American Heritage Cooking says
July 13, 2014 at 8:47 pmThis lo mien looks amazing! Pinned for dinner this week! Hubs is out of town which means I can stuff my face with noodles for dinner with no one asking, “where the real dinner is?” !!! Hooray!
Eileen says
July 13, 2014 at 11:35 pmHooray for lazy cooking! These noodles sound fantastic and easy — my two favorite things. 🙂
Mary ziebart says
February 16, 2016 at 1:01 amI wouldn’t call this recipe lazy! I was so stressed making this!! Maybe on my 2nd try it’ll be better. It was very good though even though I didn’t have any brown sugar ginger or awesome oil!
Elesha says
December 5, 2016 at 8:45 pmThis is the BEST BEST Asian noodle bowl I’ve ever had. My husband loves it. I try not to make it every week so as to avoid burnout. But I don’t think we ever would!
Joanna says
May 7, 2019 at 2:00 pmI completely agree! They are the best ive ever had restaurant or otherwise. I made them in university a few years ago and am makinng them again now.
I
Tieghan Gerard says
July 14, 2014 at 3:32 amLazy cooking is the best and noodles always hits the spot! Love this twist! 🙂
Nicole ~ Cooking for Keeps says
July 15, 2014 at 4:22 amDitto, never met a noodle I didn’t like! Love this!
Alexis @ Upside Down Pear says
July 15, 2014 at 3:28 pmThis looks sooooo good! I have an open packet of Asian noodles that are just begging to be used. I bet they’d be perfect for this.
Amber says
July 22, 2014 at 3:01 pmYour recipe looks amazing. I accidentally bought cooked shrimp do you think that would work and how would I add it to the recipe?
bakerbynature says
July 22, 2014 at 6:39 pmHey Amber! Thanks so much. I would just make the dish as is, then toss the shrimp in at the end 😉 Good luck! xo
Courtney @ Neighborfood says
July 22, 2014 at 5:03 pmThis is such a gorgeous dish! I started craving it the moment I saw it. I have been on a shrimp kick lately mainly because of how fast and easy it is to cook. This is definitely getting made while my garden veggies are in full swing!
bakerbynature says
July 22, 2014 at 6:40 pmThank you, Courtney! I love shrimp too – and for the same reasons 🙂 I hope you love this spicy noodle dish as much as we did!
Judy says
July 28, 2014 at 12:55 amMade this for dinner tonight. I used chicken instead of shrimp because my husband does not like shrimp and it was delicious! Will definitely make this again. Maybe next time I will try using shrimp.
Courtney says
August 3, 2014 at 11:28 pmMade this for dinner tonight for myself and my boyfriend – it was a hit! Restaurant quality! Great recipe and quick – lived up to the 20 minutes implied in its name. I will definitely be making this again soon!
bakerbynature says
August 4, 2014 at 12:33 amHey Courtney! I am so happy to hear that 🙂 My boyfriend and I love this recipe, too! xo
Alice // Hip Foodie Mom says
August 19, 2014 at 2:01 pmI’m a sucker for Lo Mein. . love this stuff. . yours looks amazing!!! Pinned and definitely am trying!
bakerbynature says
August 19, 2014 at 8:57 pmThank you Alice 🙂 xo
Lauren says
August 22, 2014 at 3:23 amThis recipe sounds lovely, can’t wait to make it! One question though–I’m not a huge fan of cilantro, would you recommend substituting something else instead?
bakerbynature says
August 22, 2014 at 6:45 pmHi Lauren! You could sub in some basil 🙂 or even parsley.
Bita says
August 22, 2014 at 4:27 pmOh I’d like to try this tonight! Thanks for the recipe 🙂
semira says
August 25, 2014 at 5:25 pmCan you sub spaghetti instead and will it taste the same? This looks delicious
bakerbynature says
August 25, 2014 at 9:38 pmHi Semira! You could sub linguini for a similar taste 🙂
Hollie says
August 29, 2014 at 1:11 amMade this for me & the bf tonight. We loved it! Used fettuccini noodles & went a little easy on the siracha. Already dreaming about lunch tomorrow because I’m taking leftovers.
Steph says
August 29, 2014 at 3:35 pmSorry if I missed it but how many does the recipe serve? Planning to make it for 4 people tonight (2 hungry men and 2 average women lol)
bakerbynature says
August 29, 2014 at 4:03 pmHi Steph! I would say it feeds 4 if you’re serving it with sides 🙂 If this is the only dish, I would double it. xo
Christina says
September 1, 2014 at 1:02 amI just made this for our Sunday supper and it was absolutely delicious!
bakerbynature says
September 5, 2014 at 6:01 pmYay! That makes me happy 🙂
Amaris says
September 4, 2014 at 1:28 amI love loved this recipe definitely making again and again thanks . And it’s so easy !
bakerbynature says
September 5, 2014 at 6:02 pmWoohoo! Happy to hear it 😉
Sarah says
September 6, 2014 at 2:28 pmDoes this freeze well?
bakerbynature says
September 6, 2014 at 2:36 pmHi Sarah. I’ve never tried freezing this meal, so I’m not sure 😉 It comes together in 20 minutes, so even if it doesn’t freeze, it’s a breeze to make on a busy night. xo
Kara says
September 8, 2014 at 11:42 pmThis dish is fantastic! Instead of zucchini I subtituted broccoli, peppers and mushrooms. My husband loved it and can’t wait to make again. Thanks for recipe!
moni says
September 25, 2014 at 3:35 amI made this tonight, one pan with the noodles and a separate with fried rice (hubby doesn’t like noodles) and omg it was the best! This will be made every two weeks lol
bakerbynature says
September 25, 2014 at 4:14 amYay!!! That’s about how often we make it, too 🙂
Amanda says
October 14, 2014 at 3:24 amMy hubby and I are recently married. I made this for dinner one night and its his favorite recipe so far. We made it for my parents when they came to visit and they loved it and now my mom makes it for my dad 🙂 thanks for the recipe!
bakerbynature says
October 14, 2014 at 3:26 amHi Amanda! What a sweet passing on of this recipe – love it! So glad to know you and your family enjoy it as much as we do. Congrats on getting married 🙂
ami@naivecookcooks says
October 16, 2014 at 1:59 amThis looks amazing!!Loving all the flavors here!
bakerbynature says
October 16, 2014 at 2:57 amThanks so much, Ami!
Mia says
November 6, 2014 at 3:46 amJust made this for dinner tonight and it was delicious! I am for sure saving this recipe and making again. I can’t wait to try those dumplings next! Thanks for the great recipe!
bakerbynature says
November 6, 2014 at 6:37 pmHi Mia! So happy you enjoyed the recipe! We love this lo mein, too 🙂 Good luck with the dumplings! Another favorite of ours.
Andrea says
November 13, 2014 at 11:32 pmWe had this for dinner tonight and it was brilliant! So quick to whip up, it really is only 20 minutes, the time to boil and cook the pasta. I was absolutely delicious. I used the measures for the spices but did generous Ts and it was spicy in a way we love. I also used fettucini noodles that look like your picture and the dish is really reminiscent of spicy pad thai, which we also love. We were short on the shrimp but had some baked toful we needed to use up and used the cominbation and it worked great. The winner for this recipe is the sauce and the egg. 🙂 This is a new fave for sure. Thanks so much!
bakerbynature says
November 13, 2014 at 11:39 pmHey Andrea! I’m so so SO happy to hear this 🙂 xo
Marsha Gainey says
November 25, 2014 at 6:06 amAll in all, this was a very filling and pretty dish that was as spicy as advertised and required a fair amount of prep..
I had to double everything because I had a pound of shrimp to use up, but thank God I didn’t double the sriracha. I only used 2 TB for the entire dish, so it was a pleasant burn that teetered on becoming not-so-pleasant. I fear the dish would have been inedible if I had doubled the sriracha, too.
The prep time took longer than 20 minutes. The actual cooking took about that long, maybe 25. But five more minutes is no big deal. The dish dirtied a few plates and stuff as well.
bakerbynature says
November 25, 2014 at 7:27 pmHi Marsha. I’m glad you enjoyed the dish. Doubling the recipe would definitely add to its overall prep/cook time.
Renee says
December 16, 2014 at 9:01 pmThis recipe has quickly become a family favorite.
bakerbynature says
December 17, 2014 at 2:00 amSo happy to hear it, Renee. It’s one of my favorites, too 🙂
Virginia Willis says
January 1, 2015 at 9:11 pmIn a rush I bought some Pad Thai yesterday but I’m going to add your zucchini idea to it as well. I will also add them to my Shrimp Scampi recipe for more color with my red and yellow bell peppers.
Thanks for the ideas for more veggies. I also love the Mediterranean Diet which includes breads fruits and vegetables, but like the wise Orientals we should eat less meat, etc.
Virginia
Virginia Willis says
January 1, 2015 at 9:14 pmI will try some zucchini with my Shrimp Scampi and also some Pad Thai.
Thanks for the tips, Virginia
Fran Trotman says
January 18, 2015 at 12:10 amAbsolutely amazing recipe! My husband love it and wants me to do it again. Very quick to do and also very tasty.
Thank you for sharing
Fran
bakerbynature says
January 18, 2015 at 5:18 pmHi Fran. So happy you and your husband enjoyed this! It’s one of my favorite weeknight meals 😉
Toni says
January 25, 2015 at 1:25 amTried it tonight subbed broccoli for zucchini and added more garlic ,bean sprouts and edamame.
Really tasty ..
bakerbynature says
January 25, 2015 at 1:38 amYum! So happy to hear you enjoyed it 🙂
Jill says
January 31, 2015 at 3:48 amHi! I want to make this soon – but the only “mein” noodles I can find in the international section of any of the grocery stores in my area (Publix, Kroger, Fresh Market) are very thin and don’t look like yours – will the thin ones be as good or what do you recommend!? Thanks!
Jill
Emily says
February 15, 2015 at 6:47 pmI’ve looked for lo mein noodles everywhere and can’t find them! What would you recommend as a substitute?
bakerbynature says
February 15, 2015 at 7:16 pmHi Emily. Did you check the ethnic aisle in the grocery store? You could sub in linguini pasta, but adjust the cook time (I’d say add 2-3 minutes).
Deborah says
February 15, 2015 at 7:38 pmI pinned your Sriracha recipe a while back and finally gave it a try with spicy sausage as we did not have shrimp. My family and I loved it!! This will be repeated. Thank you for sharing.
bakerbynature says
February 15, 2015 at 7:47 pmHi Deborah! Thank you so much for making my recipe and letting me know you enjoyed it 🙂 I LOVE the idea of using spicy sausage here – trying that soon.
Gabby says
March 5, 2015 at 5:29 pmI made this the other night and my husband said it was one of the best meals I’ve cooked yet! Will be making it again 🙂
Rick says
April 4, 2015 at 9:29 pmI’ve made this dish several times and it’s so tasty. I’m thinking of adding snow peas and/or shiitake mushrooms next time to give it a heartier take.
bakerbynature says
April 6, 2015 at 11:02 pmHi Rick. I always toss in something new almost every time I make this; it’s so adaptable 😉 Please let me know if you come up with any amazing new flavor combos! xo
Jessica Tucker says
May 6, 2015 at 11:57 pmIve made this dish several times now and is by far one of my favorite Pinterest recipe I’ve made out of well over 100! I double the sauce recipe and use extra veggies since I’m a vegetarian. A must try! I’m making it for dinner tonight as a matter of fact. Thanks for posting this!
Mary says
August 25, 2015 at 4:42 pmi made this a couple weeks ago, when we were swimming in zucchini. Delicious! Tonight I’m making it again, subbing broccoli and mushrooms because the zucchini is finally gone. I couldn’t find lo mein noodles at my grocery store but they did have ramen (NOT the cheap 25 cent kind) and that worked fine. Don’t worry if you can’t find the right noodle, it’s a very flavorful and forgiving recipe!
Amanda says
September 25, 2015 at 8:23 pmAaah I’ve been feeling noodle crazy lately. These sound sooooo good! Totally making them one night next week. Love the fast cooking time:)
Jo says
November 17, 2015 at 5:39 pmLooks absolutely delicious! How many does this serve?
bakerbynature says
November 23, 2015 at 9:31 amHi Jo. This serves 4.
Renae Lesisk says
December 3, 2015 at 12:46 amPhenomenal. Can’t say enough about how good this is. I doubled the sauce because I had 1# of shrimp. Kept noodles at 8 ounces. Can’t wait to try more of your recipes.
bakerbynature says
December 3, 2015 at 9:45 amI am so happy to hear it, Renae! Thank you for letting me know you enjoyed the recipe 🙂
Kanya says
December 19, 2015 at 9:50 pmHi! We’ve made the lo mein three or four times with no changes to the recipe and we love it! Thanks for the great recipe!
bakerbynature says
December 20, 2015 at 11:36 amThat makes me so happy! Thank you for letting me know, Kanya!
Mary Lewis Soileau says
February 19, 2016 at 7:01 pmMade this for a family dinner with my parents. I doubled the recipe and cut back on the Sriracha. (Mom has Rosanes and lots of spicy food causes a breakout.) Once served on our plates, WOW!! This dish was a crowd pleaser. Abso-positively tasty and filling! I’m cooking dinner tonight for Mom and Dad. Mom has requested Spicy Sriracha Shrimp and Zucchini Lo Mein. You just can’t go wrong with this. It’s delicious!
Mary Lewis Soileau says
February 19, 2016 at 7:04 pm**Mom has rosacea. (Autocorrect has a mind of its own.)
bakerbynature says
February 21, 2016 at 2:26 pmMary, I’m so happy you and your family enjoyed this!!! Thank you for taking the time to let me know 🙂
mamachelle says
March 12, 2016 at 5:47 pmThis was one of my first recipes on Pinterest. I just made it again with a couple of shortcuts and wow again. I think this is my favorite meal and pleases my picky family. LOVE it!
bakerbynature says
March 14, 2016 at 1:24 pmSo soooo happy to hear it! Thank you for letting us know 🙂
BirdieWolf says
March 26, 2016 at 12:24 pmGreat recipe!! EXTREMELY adaptable. I used different veggies and added and subtracted some spices and it still came out great!! Though next time I might go lighter on the sugar and add more spice. Not because it was too sweet, I just love spicy food, and the spicier the better. Again great recipe, especially for those who don’t have that much time to cook (me) or hates cooking. It took me no time at all.
Chef Dennis Berry says
June 4, 2016 at 6:23 amGreat tasting recipe that is very quick & easy to prepare! For more recipes and “Weight Loss Challenge Tips “please clicks on this link….
Sara says
July 20, 2016 at 1:27 pmI just made this for lunch today. I added some broccoli and mushrooms and used chicken instead of shrimp. It was sooo delicious! Will definitely cook again!
SammieJo says
December 23, 2016 at 1:30 amThis is one of my favorite recipes to cook! Friends and family love it every time I make it. I like to use chicken and add shredded carrots and bean sprouts. Yum yum thank you for the recipe.
Art from My Table says
July 21, 2017 at 3:07 pmWhoa! This recipe looks better than any takeout I’ve had! So many great flavors happening, too1
bakerbynature says
July 25, 2017 at 10:42 amThank you! It’s a favorite in our house 😉
Alicia says
July 25, 2017 at 10:16 pmHow many does this serve?
Pat Odoms says
January 3, 2018 at 10:58 pmLove this recipe. I adapted it somewhat by substituting the lo mein with spiralized sweet potatoes and reduced the amount of cilantro used since I am not that fond of cilantro, Took longer than twenty minutes for me but otherwise delicious recipe. Will definitely use again.
Pat Odoms says
January 3, 2018 at 11:19 pmForgot to mention that I substituted yellow squash for zucchini since I had it on hand and also added 1 cup wilted fresh kale.
Melanie says
June 12, 2018 at 11:25 pmI just made this tonight! Let’s just say have lots of water nearby. It was soooooo delicious and had nice kick to it. This is a new family favorite. Thank you for sharing! 🙂