Sunday Suppers: 20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

July 13, 2014 by Ashley Manila 102 Comments

An easy recipe for 20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein! This quick and family friendly dinner recipe is sure to be a hit in your home! And the leftovers are even better the next day.

Sriracha Shrimp Lo Mein

Zucchini Shrimp Stir Fry with Lo Mein Noodles

This colorful noodle dish is seriously a lazy cooks DREAM! It comes together so fast and effortlessly, and let’s be real, sometimes we all just need a quick, tasty, noodle dish – right?!

I added charred zucchini for a veggie kick (and because we’re already swimming in it), but I have a hankering you could really add any veggie you want. I also added spicy little shrimps because, well, because they’re super delish and take 2 minutes to cook. YES!!! Youcouldprobably add chicken or beef, too, but keep in mind they would take longer to cook.

Happy Sunday! I hope this weekend is being kind to you 🙂 xoxo

More Sriracha Recipes:

20 Minute Skinny Sriracha Shrimp and Broccoli
Sriracha Shrimp Ramen
Spicy Sriracha Chicken and Broccoli Lo Mein

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

Ashley Manila

4.84 from 6 votes

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Course Dinner

Ingredients

(1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
2 Tbsp olive oil
1 tablespoon butter
1/2 pound shrimp, peeled
1 medium zucchini, cut in half vertically, then cut into half moon shapes
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 large eggs, lightly beaten
1 Tbsp brown sugar
2 1/2 Tablespoons soy sauce
2 Tablespoons Sriracha hot sauce
1 teaspoon grated ginger (optional)
1 teaspoon sesame oil (optional)
1/2 cup fresh cilantro
3 green onions, sliced thinly
Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)

Instructions

Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4-5 minutes).
While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil.
In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside. Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove with a slotted spoon and transfer to a clean plate; set aside. Add zucchini to the pan, increase heat to high, and remaining oil; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.
Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once!

Video

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Reader Interactions

Comments

Jess says
April 23, 2022 at 11:25 am

Made this last night for dinner. Delicious! Better than take out even!!
Reply
- Ashley Manila says
  August 6, 2022 at 9:07 pm
  
  Mission accomplished! So happy this was a hit, Jess.
  Reply
Angel says
January 5, 2022 at 4:34 pm

Good recipe- however, I think the sauce needs a little acid (maybe some rice wine vinegar) and definitely some sweet. I’m going to add some honey to mine when I serve. I wish I would’ve tasted the sauce prior to mixing so I could’ve added the honey to that. I made a double batch of this for tonight and cut back the sriracha from 4 tablespoons to 3. Still definitely has a good kick. Thank you for the recipe!
Reply
Kia says
September 23, 2021 at 2:17 am

O. M. G! This is going in my circulations of regulars. I will say that although I’m from Louisiana and LOVE spicy dishes, the salt and acid of two tbsp of sriracha was a bit much. Once I tasted the sauce before using it, I made another with only one tablespoon. It. Was. Perfect! I charred zucchini, onions and red bell peppers. Added mushrooms at the end before the garlic. Perfect and colorful.
Thank you for this recipe
Reply
Melanie says
June 12, 2018 at 11:25 pm

I just made this tonight! Let’s just say have lots of water nearby. It was soooooo delicious and had nice kick to it. This is a new family favorite. Thank you for sharing! 🙂
Reply
Pat Odoms says
January 3, 2018 at 10:58 pm

Love this recipe. I adapted it somewhat by substituting the lo mein with spiralized sweet potatoes and reduced the amount of cilantro used since I am not that fond of cilantro, Took longer than twenty minutes for me but otherwise delicious recipe. Will definitely use again.
Reply
- Pat Odoms says
  January 3, 2018 at 11:19 pm
  
  Forgot to mention that I substituted yellow squash for zucchini since I had it on hand and also added 1 cup wilted fresh kale.
  Reply