Shrimp and Zucchini Noodle Lo Mein
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Last updated on May 24, 2024
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Have dinner ready in less than 20 minutes with this healthy lo mein with shrimp and zucchini noodles. It’s loaded with veggies and perfect for busy weeknights.
There’s really nothing better than quick, healthy meals that you can toss together in a single pan. Amirite? Well… I can think of a feeeew things, but seriously one-pan meals are such a lifesaver when you need to get dinner on the table quickly.
This flavorful and easy zucchini noodle shrimp lo mein. loaded with fresh veggies — garlic, onions, mushrooms and peppers, protein-packed shrimp and a pile of low-carb zucchini noodles. The sauce is super simple with just soy sauce (tamari or coconut aminos work if you’re gf), honey, sriracha, sesame oil and fresh ginger. The fresh ginger gives this dish a light spice with a hint of sweetness that ground ginger can’t provide. Don’t skip the fresh stuff!
Of course this zucchini noodle shrimp lo mein probably won’t taste exactly like lo mein from your favorite Chinese restaurant, but it’s absolutely delicious and healthy! Plus, you can make it faster than the time it would take to find the takeout menu from your kitchen junk drawer. <– After writing that I just realized I probably sound really old. No one keeps Chinese takeout menus in their kitchen anymore, do they? Nope, because there’s this thing called the internet and it has every food menu you could ever need.
More Quick and Easy Meals
- Shakshuka
- Egg Roll in a Bowl
- Ground Turkey Skillet
- Shrimp Scampi Sheet Pan Meal
- Air Fryer Chicken Cutlets
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Shrimp and Zucchini Noodle Lo Mein
Ingredients
- 2 medium zucchini, spiralized with D blade (spaghetti noodle size)
- 2 Tablespoons reduced-sodium soy sauce, tamari or coconut aminos
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey
- 1 teaspoon sriracha + extra for topping
- 1 teaspoon toasted sesame oil
- 1 Tablespoon avocado, coconut or olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped yellow onion
- 15 medium to large peeled and deveined shrimp
- 1 cup sliced mushrooms
- 1 medium red bell pepper, sliced
- green onion, chopped
Instructions
- Spiralize zucchini noodles if you haven’t already.
- Whisk together sauce ingredients (soy sauce, ginger, honey, sriracha and sesame oil) in a small bowl. Set aside.
- Add oil to a large skillet or wok over medium-high heat. Add onion and garlic and sauté until fragrant, stirring frequently to make sure garlic doesn’t burn. This should take about 3-5 minutes.
- Add mushrooms, bell pepper, shrimp and sauce to the skillet and sauté for 5-6 minutes or until shrimp are cooked through. Turn up heat a tiny bit and allow liquid to evaporate.
- Add spiralized zucchini noodles to the skillet and toss to combine. Cook for 1-2 minutes until zucchini noodles are just heated through. Do not overcook the zucchini noodles or they will start to release water and the lo mein will become watery.
- Remove from heat and serve immediately. Serve in two plates or bowls with chopped green onion and additional sriracha.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe you gave, how many servings can one cook?
This recipe serves 2!
This was SO good! My husband loved it and asked me to make it again.
Ahh yay! So glad this dish was a hit, Kristina. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was absolutely delicious. Thanks for sharing!
So glad that you enjoyed it, Kim. Thanks for coming back to comment and let me know! 🙂
Brittany, i’m old as dirt and DO have chinese takeout menus and others in my junk drawer. Had to laugh.