Begin by bringing a large pot of salted water to a boil. Add the lo mein noodles and cook according to the package instructions, usually around 4-5 minutes. Once they’re done, drain them in a colander and set aside.
In a small bowl, whisk together the lime juice, light brown sugar, soy sauce, Sriracha, and fresh grated ginger. This mixture will be the flavor base for your lo mein.
In a large pot or wok, heat 2 tablespoons of sesame oil and the unsalted butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the peeled shrimp to the pot and cook for 2-3 minutes until they turn pink and opaque. Be careful not to overcook the shrimp as they can become chewy.
Stir in the frozen broccoli florets and red bell pepper strips. Cook for an additional 3-4 minutes until the vegetables are heated through and vibrant in color.
Push the shrimp and vegetables to the side of the pot. Pour the beaten eggs into the empty space and scramble them until just set.
Once the eggs are scrambled, add the cooked lo mein noodles to the pot. Pour in the sauce and sprinkle with crushed red pepper flakes. Toss everything together to ensure the noodles are well coated in the sauce.
Drizzle the remaining teaspoon of sesame oil over the top and give it one last toss. Taste and adjust seasoning with salt if needed.
Serve your 20-Minute Shrimp and Broccoli Lo Mein immediately, garnished with extra Sriracha or sesame seeds if desired.
