cashew shrimp

Cashew shrimp is a sweet, sticky, and totally delicious recipe. Skip the takeout and make this easy dinner at home instead! 

Cashew Shrimp

lb. shrimp

tapioca starch (can sub cornstarch)

oil (we like avocado oil)

¾ cup cashews, toasted (see notes)

Sesame seeds

tapioca starch

stock

hoisin sauce (gluten-free, if needed. homemade

honey

soy sauce (gluten-free

rice vinegar (can sub white vinegar)

garlic cloves,

ginger

Place the shrimp and starch in a medium-sized bowl and toss to combine. 

Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients. 

Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more. 

Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top.

https://content.jwplatform.com/videos/KbS8AFHP.mp4

Spaghetti Squash Shrimp Scampi 

This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate––the shrimp are plump and crisp, and the cashews are crunchy and nutty.

Cashew Shrimp Stir-fry

medium shrimp ((225 grams, peeled and deveined))

sugar ((divided))

baking soda

water

sesame oil

cornstarch

salt and white pepper

celery ((sliced at a 45 degree angle))

red bell pepper ((sliced))

ginger ((minced))

scallion ((chopped))

oyster sauce

cashews ((roasted; see note))

First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.

Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.

Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.

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Cashew Shrimp

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The most viewed cashew shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine