Cashew Shrimp
Elevate your weeknight dinner game with this irresistible Cashew Shrimp recipe—a vibrant combination of succulent shrimp, crunchy toasted cashews, and crisp bell peppers tossed in a glossy, umami-packed sauce. Ready in just 25 minutes, this Asian-inspired stir-fry perfectly balances savory soy and oyster sauces with a hint of sweetness from honey, making it both satisfying and crowd-pleasing. The quick stir-fry technique ensures the vegetables retain their crunch, while the toasted cashews add a delightful nutty flavor and texture. Serve this dish over steamed rice or noodles for a complete, wholesome meal that rivals your favorite takeout. Perfect for shrimp lovers and busy weeknights, this Cashew Shrimp is a must-try recipe brimming with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 450 grams large shrimp (peeled and deveined)
- 100 grams raw cashews
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 60 milliliters water
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves (minced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 1 medium yellow onion (sliced)
- 2 stalks green onions (sliced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, prepare the sauce by whisking together soy sauce, oyster sauce, honey, sesame oil, cornstarch, and water. Set aside.
Heat a large skillet or wok over medium heat. Add the raw cashews and dry-toast them for 2-3 minutes, stirring frequently, until golden and fragrant. Remove the cashews and set aside.
Increase the heat to medium-high and add 1 tablespoon of vegetable oil. Once hot, add the shrimp and season with salt and black pepper. Cook for 2-3 minutes per side or until the shrimp are pink and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the diced green bell pepper, red bell pepper, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked shrimp and toasted cashews to the skillet. Stir well to combine.
Pour the prepared sauce over the shrimp and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats the ingredients.
Garnish with sliced green onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 38.0 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
