Some evenings, the thought of juggling multiple pans and chopping endless ingredients is enough to make you want to order takeout. This sheet pan shrimp lo mein is a game-changer for nights when dinner needs to be both fast and satisfying without sacrificing flavor or freshness.
I remember one particular Wednesday—halfway through the day, my mind was already wandering to dinner, but the clock was against me. I barely had time to tidy the kitchen before starting, and honestly, I wasn’t even sure if I had all the veggies I needed. Somehow, between grabbing the shrimp and tossing everything on the pan, I realized this was going to be easier than I thought. The smell of garlic and ginger roasting together filled the kitchen, and even though I got a little distracted by a buzzing phone, the meal came together just right. That moment when I scooped the noodles over the roasted shrimp and veggies, knowing everything would finish cooking together—there was something satisfying about it. It’s not fancy, but it’s real and honest food, perfect for those nights when time is tight but hunger is loud.
Why You’ll Love It:
- Quick: Ready in about 30 minutes, it fits neatly into busy weeknights.
- One-pan wonder: Minimal cleanup means more time to relax or scroll through your favorite boards.
- Balanced flavors: The mix of savory sauces with fresh veggies and tender shrimp keeps every bite interesting.
- It’s simple — and that’s kind of the point. No complicated steps, just good food.
Even if you’re not a huge seafood fan, the method still works well with chicken or tofu, so don’t hesitate to experiment.
Print
Sheet Pan Shrimp Lo Mein
- Total Time: 30 minutes
- Yield: 4
Description
A quick and easy sheet pan shrimp lo mein recipe that combines tender shrimp, crisp vegetables, and flavorful noodles all cooked together on one pan for a delicious and hassle-free meal.
Ingredients
8 ounces lo mein noodles
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1 cup shredded carrots
3 green onions, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon toasted sesame seeds
Instructions
Preheat the oven to 425°F (220°C).
Cook the lo mein noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water until smooth. Set aside.
On a large sheet pan, toss the shrimp with 1 tablespoon of vegetable oil, half of the minced garlic, and half of the minced ginger. Spread the shrimp out evenly on one side of the pan.
In a large bowl, combine the sliced red bell pepper, snap peas, shredded carrots, green onions, remaining garlic, and ginger. Toss with the remaining 1 tablespoon vegetable oil.
Spread the vegetables evenly on the other side of the sheet pan.
Roast the shrimp and vegetables in the preheated oven for 8 minutes.
Remove the sheet pan from the oven and add the cooked noodles on top of the shrimp and vegetables.
Pour the prepared sauce evenly over the noodles, shrimp, and vegetables. Gently toss everything together on the sheet pan to coat evenly.
Return the sheet pan to the oven and roast for an additional 5 to 7 minutes, until the shrimp are cooked through and the sauce has thickened.
Remove from the oven and sprinkle with toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Kitchen Notes: You don’t need anything fancy here—just a sturdy sheet pan and a little patience while everything roasts. Serve this with a light side salad or a simple cucumber salad if you want to add some extra crunch without much effort. If you want to mix it up, you could try swapping snap peas for broccoli florets or using rice noodles instead of lo mein noodles, though I can’t promise the texture will be exactly the same. A sprinkle of chopped peanuts or a dash of chili flakes can add a nice twist if you’re feeling adventurous.
FAQ:
Can I prepare this ahead of time? You can chop veggies and make the sauce earlier in the day, but it’s best to roast and toss everything just before serving to keep the shrimp tender.
How do I reheat leftovers? Gently warm in a skillet or microwave; avoid overheating so the shrimp stays juicy.
What if I don’t have oyster sauce? A splash of extra soy sauce with a pinch of sugar can work in a pinch, though the flavor will be a bit different.
If you’re craving a meal that’s straightforward but still feels special, this sheet pan shrimp lo mein might just become your new go-to. Give it a try and see how a few simple ingredients can come together effortlessly in one pan.