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!
Alicia says
How many does this serve?
Art from My Table says
Whoa! This recipe looks better than any takeout I’ve had! So many great flavors happening, too1
bakerbynature says
Thank you! It’s a favorite in our house 😉
SammieJo says
This 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.
Sara says
I 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!
Chef Dennis Berry says
Great tasting recipe that is very quick & easy to prepare! For more recipes and “Weight Loss Challenge Tips “please clicks on this link….
BirdieWolf says
Great 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.
mamachelle says
This 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
So soooo happy to hear it! Thank you for letting us know 🙂
Mary Lewis Soileau says
Made 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
**Mom has rosacea. (Autocorrect has a mind of its own.)
bakerbynature says
Mary, I’m so happy you and your family enjoyed this!!! Thank you for taking the time to let me know 🙂
Kanya says
Hi! 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
That makes me so happy! Thank you for letting me know, Kanya!
Renae Lesisk says
Phenomenal. 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
I am so happy to hear it, Renae! Thank you for letting me know you enjoyed the recipe 🙂