Kung Pao Shrimp with Cashews
Discover the perfect balance of bold flavors and satisfying textures with this Kung Pao Shrimp with Cashews recipe! Juicy, tender shrimp are stir-fried with crisp red bell peppers, zucchini, and toasted cashews, all coated in a savory-sweet sauce infused with soy, hoisin, honey, and a zing of rice vinegar. Dried red chilies and fresh ginger add just the right amount of heat and warmth, while scallions lend a vibrant finish. Ready in just 25 minutes, this restaurant-quality dish is a quick and easy weeknight dinner that pairs beautifully with steamed rice or noodles. Ideal for fans of Asian-inspired cuisine, this recipe is a delicious fusion of crunch, spice, and umami in every bite!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.5 cup cashews, unsalted
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp cornstarch
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 8 dried red chilies
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 scallions, chopped (whites and greens separated)
- 0.25 cup water
- 0.25 tsp white pepper (optional)
Instructions
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, and 1/4 cup water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cashews and toast for 1-2 minutes until golden and fragrant. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the dried red chilies, garlic, and ginger, stirring for 30 seconds until aromatic.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes, flipping halfway, until pink and cooked through. Remove the shrimp and set aside.
In the same skillet, add the red bell pepper, zucchini, and scallion whites. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Return the shrimp and cashews to the skillet. Pour the sauce over the mixture and toss to coat evenly. Cook for 1-2 minutes until the sauce thickens.
Sprinkle with white pepper, if desired, and garnish with scallion greens. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 39.8 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3506 mg | 75% | |
*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.
