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
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!
Fran Trotman says
Absolutely 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
Hi Fran. So happy you and your husband enjoyed this! It’s one of my favorite weeknight meals 😉
Virginia Willis says
In 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
I will try some zucchini with my Shrimp Scampi and also some Pad Thai.
Thanks for the tips, Virginia
Renee says
This recipe has quickly become a family favorite.
bakerbynature says
So happy to hear it, Renee. It’s one of my favorites, too 🙂
Marsha Gainey says
All 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
Hi Marsha. I’m glad you enjoyed the dish. Doubling the recipe would definitely add to its overall prep/cook time.
Andrea says
We 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
Hey Andrea! I’m so so SO happy to hear this 🙂 xo
Mia says
Just 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
Hi Mia! So happy you enjoyed the recipe! We love this lo mein, too 🙂 Good luck with the dumplings! Another favorite of ours.
ami@naivecookcooks says
This looks amazing!!Loving all the flavors here!
bakerbynature says
Thanks so much, Ami!
Amanda says
My 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
Hi 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 🙂
moni says
I 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
Yay!!! That’s about how often we make it, too 🙂