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Cashew Shrimp Recipe
This cashew shrimp recipe is fool-proof and takes no time at all. Keep it in the fridge for hassle-free meals for days to come.
- cook TIME 17 mins
- prep TIME 8 mins
- total TIME 25 mins
Course: Main CourseCuisine: Asian, Chinese
Servings: 4 servings
Calories: 507 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (20)
- 10 oz peeled shrimp from 20 oz shrimp
- 3 oz cashews roasted and unsalted
- 4 oz carrots cut into strips the same size as green beans
- 4 oz green beans
- 4 tbsp water
- 2 tsp cornstarch
- 1 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp brown sugar
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp Sriracha
- 1 tsp sesame oil
- 1 tbsp canola oil
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp sesame seeds toasted
- 2 tbsp scallion finely chopped
- 3 cups cooked medium-grain rice
INSTRUCTIONS
1
In a bowl, mix together 4 tbsp water, 2 tsp cornstarch, 1 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, 1 tsp brown sugar, 1/2 tsp Sriracha, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp red pepper flakes, and 1 tsp sesame oil. Set aside.
2
Heat 1 tbsp canola oil in a large non-stick pan over medium heat. Sauté 1 tbsp garlic and 1 tsp ginger until fragrant.
3
Add 10 oz peeled shrimp. Cook until both sides turn red.
4
Add 4 oz carrots and 4 oz green beans. Stir everything for about 3 minutes.
5
Add 3 oz cashews. Pour in the sauce you mixed earlier, and it should quickly thicken in about 30 seconds.
6
Garnish with 1 tsp sesame seeds, 2 tbsp scallion, and enjoy with 3 cups cooked medium-grain rice.
Nutrition
Serving: 1 serving | Calories: 507kcal | Fat 15g | Saturated Fat 2g | Polyunsaturated Fat 4g | Monounsaturated Fat 8g | Cholesterol 228mg | Sodium 543mg | Potassium 740mg | Carbohydrate 56g | Fiber 3g | Sugar 5g | Protein 37g | Vitamin A 5180IU | Vitamin C 7mg | Calcium 137mg | Iron 5mg