Sometimes, after a day that feels longer than it should, the last thing you want is a complicated dinner. That’s exactly why this sheet pan shrimp lo mein became a quiet favorite in my kitchen. I remember one evening last week—somewhere between juggling emails and a pile of laundry—I threw everything on a sheet pan, hoping for a decent meal. The aroma of garlic and ginger roasting alongside the shrimp filled the kitchen, distracting me just enough from the to-do list still waiting. I wasn’t precise with the veggies—I think I added a bit more snap peas than the recipe called for, and honestly, it worked out fine.
When dinner was ready, the noodles had soaked up the savory soy-ginger sauce just right, with a little kick from the red pepper flakes that I almost forgot to add. It wasn’t fancy, but it was satisfying, and the best part? Only one pan to clean. That’s the kind of dinner I want on those hectic nights.
Why You’ll Love It
- One sheet pan means easy prep and even easier cleanup—less time washing, more time chilling.
- The sauce brings a balance of savory, tangy, and just a hint of heat; it’s simple—and that’s kind of the point.
- Fresh vegetables add crunch and color without extra effort, making it feel more like a meal than just noodles and shrimp.
- It’s quick enough for weeknights but still feels special enough to enjoy any day you want to skip takeout.
If you’re worried about the shrimp cooking too fast or the noodles getting soggy, just keep an eye on the oven during roasting, and toss gently when combining everything at the end—it’s forgiving enough to handle a little guesswork.
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Sheet Pan Shrimp Lo Mein
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and easy sheet pan shrimp lo mein recipe that combines tender shrimp, fresh vegetables, and noodles tossed in a savory soy-ginger sauce. Perfect for a weeknight dinner with minimal cleanup.
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 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
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 rinse under cold water. Toss with 1 tablespoon vegetable oil to prevent sticking and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Set the sauce aside.
On a large sheet pan, toss the shrimp with 1 tablespoon vegetable oil, half of the minced garlic, and half of the minced ginger. Spread the shrimp in a single layer on one side of the sheet pan.
On the other side of the sheet pan, spread the sliced red bell pepper, snap peas, shredded carrots, and the remaining garlic and ginger. Drizzle a small amount of vegetable oil over the vegetables and toss gently to coat.
Roast the shrimp and vegetables in the preheated oven for 8 to 10 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp.
Remove the sheet pan from the oven. Add the cooked noodles and green onions to the sheet pan. Pour the prepared sauce evenly over the noodles, shrimp, and vegetables.
Using tongs or two large spoons, gently toss everything together on the sheet pan until well combined and heated through, about 2 to 3 minutes.
Sprinkle the toasted sesame seeds over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
For equipment, a sturdy rimmed sheet pan works best to keep everything contained. I usually toss the veggies with a little oil right on the pan; it saves a bowl and keeps things simple. Serving this with a sprinkle of toasted sesame seeds adds a nice nutty crunch, but if you’re out, a handful of chopped peanuts or cashews works in a pinch.
I’ve tried swapping snap peas for green beans, and while it changes the texture a bit, it’s still tasty. Sometimes I add a splash of extra soy or a drizzle of honey if I’m feeling lazy about measuring the sauce. Oh, and if you’re not into shrimp, chicken strips or tofu should roast fine alongside the veggies, but I haven’t tested that thoroughly yet.
FAQ
Can I make this ahead of time? You can prep the noodles and sauce in advance, but I recommend roasting shrimp and veggies fresh to keep the best texture.
What can I use instead of lo mein noodles? Spaghetti or linguine work in a pinch, just cook them al dente and rinse with cold water.
Is it spicy? Just a little, thanks to the crushed red pepper flakes—you can leave them out or add more depending on your heat preference.
This sheet pan shrimp lo mein is a little lifesaver for busy nights and a reminder that dinner can be effortless without sacrificing flavor. Next time you crave takeout, give this a shot—you might just find your new go-to.