Sometimes, the rush of the day leaves little time to fuss over dinner, yet the craving for something comforting and flavorful won’t quit. That’s where this sheet pan shrimp lo mein steps in — quick, vibrant, and all done on one pan.
I remember the other night, juggling emails and a half-forgotten school project, when the thought of standing over the stove felt like too much. I tossed the shrimp and veggies onto the sheet pan, added the sauce, and slid it into the oven. The kitchen filled with the warm aroma of ginger and garlic, mingling with the subtle sweetness of hoisin and soy. I glanced at the clock, wondering if I’d left the timer on right, distracted by the ping of my phone. When I finally pulled it out, the shrimp were perfectly tender, the vegetables crisp and colorful, and the noodles generously coated in that glossy sauce. It wasn’t fancy, but it hit the spot exactly — the kind of meal that feels like a little win on a hectic evening.
Why You’ll Love It:
- One-pan ease means fewer dishes and less cleanup, which is a relief after a busy day.
- Bright vegetables add a satisfying crunch that balances the tender shrimp and noodles.
- The sauce blends savory, sweet, and a touch of spice, but it’s simple — and that’s kind of the point.
- It comes together quickly, making it a reliable choice even when time is tight.
If you’re worried about the shrimp overcooking or the noodles drying out, don’t be. The timing is pretty forgiving, and tossing everything together at the end brings it all back to life in one glossy, flavorful mix.
PrintSheet Pan Shrimp Lo Mein
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 weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
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
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
1/4 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. 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 mixture aside.
On a large sheet pan, toss the shrimp with 1 tablespoon of vegetable oil and half of the minced garlic and ginger. Spread the shrimp out in a single layer.
Roast the shrimp in the preheated oven for 6 minutes.
Remove the sheet pan from the oven and add the sliced red bell pepper, snap peas, green onions, remaining garlic, and ginger. Drizzle with the remaining 1 tablespoon vegetable oil and toss gently to combine.
Return the sheet pan to the oven and roast for an additional 6 to 7 minutes, until the shrimp are opaque and vegetables are tender-crisp.
Remove the sheet pan from the oven and add the cooked noodles and sauce mixture. Toss everything together directly on the pan until the noodles and shrimp are evenly coated with the sauce.
Sprinkle toasted sesame seeds over the top and serve immediately.
Kitchen Notes: I usually reach for a rimmed baking sheet that has a little edge so nothing slides off while tossing. Serving this with a sprinkle of toasted sesame seeds adds a nice nutty crunch, but if you want to switch things up, a splash of chili oil or a squeeze of fresh lime can brighten it nicely. Sometimes I swap snap peas for sugar snap peas or add thinly sliced carrots, though I haven’t tested every veggie combo. If you’re feeling adventurous, tossing in some crushed peanuts or fresh cilantro at the end can be a fun twist.
FAQ:
Can I make this gluten-free? You can swap traditional lo mein noodles for rice noodles or another gluten-free option, but the sauce ingredients might need checking.
Is the shrimp fully cooked after roasting? Yes, the shrimp turn opaque and tender in the oven, but keep an eye to avoid overcooking.
Can I prep this ahead? You can prepare the sauce and chop veggies in advance, but tossing it all together is best just before baking.
Ready to shake up your weeknight dinner routine? Give this sheet pan shrimp lo mein a try and enjoy the effortless mix of flavors and textures that come together in just about 30 minutes.