Sheet 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.