Shrimp Lo Mein

Shrimp. Something I despised until only recently. The texture. The whole deveining procedure. The funky tails. Just the whole thing weirded me out. When I would tell people that I didn’t like shrimp, shock and awe was the common reaction elicited.

Yet, somehow, in only the last year or so, I’ve become a huge fan of shrimp. Evidence:

And, it’s only been even more recently that I’ve tried cooking it myself. Please don’t ask me what the proper seafood handling instructions are for shrimp. This is what I did, feel free to critique/warm me that I will die of food poisoning.

1. PROCURE: I purchased a 12 oz bag of frozen, uncooked medium shrimp, pre-peeled and deveined, from the freezer section at Meijer. I refuse to ever devein shrimp myself. That would be a total deal breaker. Nor do I ever want to witness the procedure. I am a diva.

2. STORE & THAW: The bag of shrimp was stored in my home freezer, and moved to the refrigerator the morning before I planned to cook it. Turns out, I should have moved it to the fridge the night before, because the shrimp were still somewhat frozen by the time I arrived home to cook them, around 10 hours later.

3. THAW MORE & REMOVE TAILS: I poured the shrimp into a colander and sprayed with cold water for a couple minutes, to encourage the thawing process. Once they softened up a bit, I used kitchen shears to trim off off the tails.

4. MARINATE: Next, I placed the semi-frozen shrimp onto a veggie steamer (to allow water to drip away) which was placed over a bowl, and sprinkled the shrimp with minced garlic and Adobo seasoning, and then placed the bowl in the fridge to let it marinate for a few minutes while I prepared the rest of the ingredients for this dish.

5. COOK: To cook the shrimp, I heated a tablespoon of EVOO in a skillet, and then sautéed the shrimp for about two to three minutes, until they turned opaque and lightly pink. I know it is important not to overcook these babies, or they become tough! The aroma of shrimp sautéed in garlic and Adobo seasoning was… incredible.


These shrimp were prepared for the following recipe.

Shrimp Lo Mein

Recipe from Taste of Home

Meanwhile, I stir-fried sliced carrot and celery in olive oil for a few minutes.


Next I added sliced mushrooms and broccoli to the dish.


Then the flavorful sauce. Weeee! You can obtain the exact measurements by viewing the original recipe, but basically, to a bit of water, I added:

  • ketchup
  • cornstarch
  • soy sauce
  • honey
  • ground ginger
  • crushed red pepper flakes
  • chicken broth or sherry (I added a tiny scoop of veggie bouillon, but you could probably just skip this if you don’t have it on hand)


Let it boil and watch that tangy sauce thicken. Mmm!


Next, add cooked noodles. I happened to have Udon noodles on hand from an Udon Noodle Salad that I made a while ago, so I used those.


And the shrimpies!


Oh…and pineapple! Man, this is getting’ goooood!


Top with chopped cashews if you wish… or peanuts.. or whatever you’d like.


So these pictures were taken in fluorescent kitchen lighting with my digital camera that does not currently have a functional viewfinder screen, so thank you for bearing with me. Hopefully I will soon rectify my camera situation and/or will have better pictures after winter when we have more daylight! It was rainy once dinner was cooked, so I wasn’t able to venture into the great outdoors for a picture. Still looks pretty good though, amirite!?


Many of the stir fry recipes that I have tried over the years have really been hit or miss. Some turn out great, with a flavorful sauce, and others are a funky flop. I’m happy to report this one was a success! I totally loved this recipe, it’s a keeper.

Shrimp Lo Mein Rating: 9.5/10 !!!

Shoot, I’ve been having good luck with new recipes this week. Did you see the other recipes I’ve tried in the last few days?






Question of the Day: Do you like shrimp? What is your favorite way to eat or prepare it?

PS – Ann Arbor readers: I recently updated my Ann Arbor Noms page! Click here or click the “Ann Arbor Noms” tab at the top of the home page!

9 thoughts on “Shrimp Lo Mein

  1. My favorite way is “shrimp in a basket”…deep fried in a light batter surrounded by crispy frenchfries. That shrip lo mein looks so delicious. I will have to try it. MOM

  2. I love shrimp!!! My favourite way to eat shrimp is well…MOST favourite way is fried butterfly shrimp….*mouth watering*

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