Some nights you just want dinner to come together without standing over the stove for ages. That’s exactly where this sheet pan shrimp lo mein fits in. I remember one evening—somewhere between a chaotic workday and a toddler’s meltdown—when I tossed everything onto a single pan, hoping for a miracle. The kitchen smelled like garlic and ginger almost immediately, and even though I was juggling a dozen things, the whole meal came out tender, saucy, and satisfying. I might’ve forgotten to set the timer exactly on point, so the shrimp were just a tad more done than usual, but honestly, it didn’t ruin anything. Sometimes those little imperfections make it feel homemade, you know?

It’s one of those dishes that feels like a treat but doesn’t demand hours or a million pots. The mix of crisp snap peas and sweet red bell pepper plays so well against the rich sauces, and the toasted sesame seeds on top add that last touch you didn’t know you needed.

Why You’ll Love It

Everything cooks on one pan, which means less cleanup and more time to relax—or sneak in a quick scroll on your phone while it roasts.
The flavors are layered with garlic, ginger, and a blend of sauces that come together effortlessly. It’s simple — and that’s kind of the point.
It’s a balanced meal with protein, veggies, and noodles all in one, so no need to think about side dishes.
Even if you miss a step or two, like I did with the timing, it still turns out delicious — perfect for imperfect weeknights.

If you’re worried about the shrimp cooking too fast or the noodles drying out, don’t stress too much. The sauce thickens up in the oven, keeping everything moist and flavorful.

Sheet Pan Shrimp Lo Mein

Print Recipe

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 convenient meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

8 ounces lo mein noodles
1 pound large shrimp, peeled and deveined
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
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 teaspoon cornstarch
1/4 cup water
1 tablespoon toasted sesame seeds

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Instructions

Preheat the oven to 400°F (200°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 the sauce aside.
On a large sheet pan, spread the peeled and deveined shrimp, sliced red bell pepper, snap peas, shredded carrots, minced garlic, and minced ginger evenly.
Drizzle the vegetable oil over the shrimp and vegetables and toss gently to coat.
Place the sheet pan in the preheated oven and roast for 8 minutes.
Remove the sheet pan from the oven and add the cooked lo mein noodles and sliced green onions to the pan.
Pour the prepared sauce evenly over the shrimp, vegetables, and noodles.
Toss everything gently on the sheet pan to combine and coat with the sauce.
Return the sheet pan to the oven and roast for an additional 7 minutes, or until the shrimp are cooked through and the sauce has thickened slightly.
Remove from the oven and sprinkle with toasted sesame seeds before serving.

Kitchen Notes: I usually use just one large sheet pan, and it’s great because everything roasts evenly. Pair this meal with a light cucumber salad or some steamed broccoli if you want extra greens. Sometimes I swap snap peas for sugar snap peas or even edamame when I have it on hand, though I haven’t tested every combo. The sauce could be a bit thicker or thinner depending on how much you like to coat your noodles, so feel free to tweak it a little. Also, if you’re short on time, you can cook the noodles ahead and toss them on right before the second roasting.

FAQ

Can I use frozen shrimp? Yes, just thaw and pat dry before adding to the pan so they roast nicely.

What if I don’t have hoisin or oyster sauce? You can substitute with extra soy sauce and a touch of honey or brown sugar, but the flavor won’t be quite the same.

Can I make this gluten-free? Try gluten-free noodles and tamari instead of soy sauce; it works well but might change the texture a bit.

How long can leftovers keep? Store in the fridge for up to 3 days and reheat gently to avoid overcooking the shrimp.

Give this sheet pan shrimp lo mein a try next time you want dinner on the table fast but crave something fresh and satisfying. You might find yourself reaching for that sheet pan more often than you thought.