Cashew Shrimp Stir Fry (22 Minutes)

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Thus cashew shrimp stir fry is a delicious and easy-to-make dish that combines succulent shrimp with the rich, nutty flavor of cashews. Stir-fried with a variety of vegetables and a savory sauce, this dish is both nutritious and flavorful.

Topped with green onions for a fresh, crisp finish and served alongside a side of fluffy rice, it makes for a balanced and satisfying meal. This dish is perfect for a quick weeknight dinner or a special occasion, offering a delightful blend of textures and tastes that seafood and nut lovers will enjoy.

  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Stir Fry:

  • 1 lb shrimp, peeled and deveined
  • 1 cup cashews (unsalted and roasted)
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water

For Serving:

  • Cooked rice
  • Chopped green onions for garnish

Instructions

  1. Prepare Sauce (5 minutes): Mix soy sauce, oyster sauce, rice vinegar, sesame oil, and honey or sugar in a bowl. Stir in the cornstarch mixture and set aside.
  2. Cook Shrimp (5 minutes): Heat oil in a skillet or wok over medium-high heat. Stir-fry the shrimp until they turn pink. Remove and set aside.
  3. Stir Fry Onion (5-7 minutes): In the same skillet, add the sliced onion and minced garlic. Stir-fry until the onion is tender and slightly caramelized.
  4. Combine Shrimp, Cashews, and Sauce (3 minutes): Return the shrimp to the skillet with the onions. Add cashews and the sauce. Cook until the sauce thickens.
  5. Serve (2 minutes): Serve the stir fry hot, topped with green onions, alongside cooked rice.

Notes

In this dish, the key is to cook the shrimp just until they’re pink and tender to avoid toughness. The onions should be well caramelized to bring out their natural sweetness, complementing the savory shrimp and crunchy cashews.

The sauce ties everything together with its rich flavor. Be sure to stir the sauce before adding it to the pan to ensure the cornstarch is well integrated. For extra flavor, you can toast the cashews lightly before adding them to the dish. Enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 180mg

Pair this with...

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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