There's a reason that lo mein is a Chinese take-out favorite, but this homemade version is packed with more vegetables and more flavorful sauce than most. To make it paleo-friendly, this version uses zucchini noodles in place of lo mein. This is an updated version of a meal we first featured back in 2013.
Heat a wok over medium-high heat. Add first part of cooking oil and then shrimp to heated oil. Toss and saute until the outsides are golden and pink, 3 to 4 minutes. Remove and set aside (they will finish cooking in the sauce).
Return wok to heat and add second part of cooking oil. Add carrots and saute until starting to brown in spots, 2 to 3 minutes. Add mushrooms and continue cooking until carrots and mushrooms are tender (add a splash of water if the pan looks too dry), 3 to 4 minutes more.
Add garlic, shrimp and zucchini noodles to the wok and push everything to the side forming a donut in the middle. Give the sauce a stir and pour into the donut. When it starts to bubble and thicken, toss everything together. Continue tossing until shrimp is cooked through, ~1 minute more.
Serve stir-fry with lemon juice and cilantro on top. Add some hot sauce if you like spice. Enjoy!