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!
Jo says
Looks absolutely delicious! How many does this serve?
bakerbynature says
Hi Jo. This serves 4.
Amanda says
Aaah I’ve been feeling noodle crazy lately. These sound sooooo good! Totally making them one night next week. Love the fast cooking time:)
Mary says
i 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!
Jessica Tucker says
Ive 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!
Rick says
I’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
Hi 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
Gabby says
I 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 🙂
Deborah says
I 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
Hi 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.
Emily says
I’ve looked for lo mein noodles everywhere and can’t find them! What would you recommend as a substitute?
bakerbynature says
Hi 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).
Jill says
Hi! 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
Toni says
Tried it tonight subbed broccoli for zucchini and added more garlic ,bean sprouts and edamame.
Really tasty ..
bakerbynature says
Yum! So happy to hear you enjoyed it 🙂