Cashew Shrimp Recipe

This cashew shrimp recipe makes a sticky and sweet stir-fry that will make you yearn for second or third helpings.

A Chinese Delight

Those odd-looking nuts you often see at the mall are more than snacks. They sit right at the center of many recipes — a creamy dip, a salad, milk, and in this cashew shrimp recipe, a saucy stir-fry.

The shrimp are nicely scented with garlic and ginger, and as they cook, tons of flavor is released and melds with the already-flavorful sticky glaze. A good amount of sesame oil is incorporated into the sauce, adding that signature, irresistible scent of Chinese cuisine. Finally, the nuts go in, slightly softened, and coated in all the deliciousness.

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Like most Asian dishes, this one is often served alongside cooked rice and veggies.

If you like this Cashew shrimp, you just might enjoy our Cashew Chicken Recipe as well. Keep it in your cookbook to switch things up and keep dinners exciting.

Cashews Are Good for You

Loaded with healthy monounsaturated fats, cashews can be considered a healthier alternative fat source. This type of fat is associated with lower risks of heart disease, unlike saturated fats — the kind that’s often found in animal sources like meat and dairy, and some plant sources like coconut or palm oils.

By including cashews in your meal, you can also expect an additional intake of iron, copper, vitamin B6, magnesium, and a small amount of protein as well. These nutrients play a role in maintaining a healthy brain function as well as the development of a strong body.

… And So Is Our Recipe.

Shrimp is rich in not just proteins but also brain-healthy fatty acids — omega 3s. To this protein-rich stir-fry we also add some veggies, which are packed with micronutrients such as vitamin A, C, K, folic acid, and many more.

Besides these benefits, there’s another aspect of our recipes that we are proud of.

As creative as we get with food, there are some boundaries that we strictly work within to help you build a healthy diet. For a main dish, for instance, we make sure it’s got moderate levels of calories, saturated fats, and sodium. Cashew, shrimp, and oil are calorie-rich components, and the glaze is also made from ingredients high in sodium, so with this recipe, there was a lot to deal with.

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Once happy with the taste, we tackled the portion size to keep all of our concerns within a reasonable range. The resulting nutritional facts can be seen in the nutritional label at the bottom of this article.

Let’s Talk Ingredients

When it comes to cooking meat or seafood, size matters. Delicate proteins like shrimp cook quickly, and therefore, overcook easily. If you’re not using medium-sized shrimp as we do, alter the cooking time accordingly — we have some tips for you in the how-to section to come.

Cashews don’t usually come already roasted and unsalted, so read the labels carefully as you shop. Get the right kind (roasted, unsalted) and you won’t need to do anything with them prior to cooking.

Cashew Substitutes

In terms of size and texture, macadamia is closer to cashews compared to peanuts. Still, they are quite costly, so peanuts can be used instead. They’re not exactly a perfect replica for cashews, but they will work.

The sauce for this cashew and shrimp skillet requires:

• Soy sauce: our salty base.
• Oyster sauce: umami and extra thickness.
• Garlic and ginger: aromatics. These two are found in a lot of Asian recipes.
• Brown sugar: sweetness.
• Ground black pepper
• Paprika and red pepper flakes: adjust the heat to your preference.
• Sesame oil: a lingering scent and extra healthy fats.
• Cornstarch and water: the basic thickener for many Chinese sauces.

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Finally, you’ll also need carrots and green beans, cut into segments similar in size. Have some cooked rice prepared, too — we sometimes rely on frozen rice packets, because they’re so darn convenient.

Storage and Reheating the Leftover

For the best result, the leftovers should be divided into different containers and kept in the fridge for about 4 days. They won’t bear the same texture when heated from frozen.

What to Serve With This Recipe

Our best candidates for this sticky shrimp skillet and rice are a hearty soup and a tart-sweet beverage. They add different flavors to the meal.

• Cashew Shrimp
• Winter Melon Meatball Soup
• Lemon Watermelon Juice

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More Shrimp Recipes Here!

• Shrimp Curry Recipe
• Shrimp Bisque Recipe
• Sweet and Sour Shrimp Recipe
• Honey Walnut Shrimp Recipe

For other quick and easy shrimp dishes, check out our Fried Shrimp Recipes collection.

Cashew Shrimp Recipe

5 from 2 votes

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.

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• cook TIME 17 mins
• prep TIME 8 mins
• total TIME 25 mins

• COURSE Main Course
• CUISINE Asian, Chinese
• SERVINGS
  4

  servings
• CALORIES 507 kcal

INGREDIENTS

1x2x3x

• 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

Image 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

Nutrition Facts

Cashew Shrimp Recipe

Amount Per Serving (1 serving)

Calories 507Calories from Fat 135

% Daily Value*

Fat 15g

23%

Saturated Fat 2g

13%

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 228mg

76%

Sodium 543mg

24%

Potassium 740mg

21%

Carbohydrate 56g

19%

Fiber 3g

13%

Sugar 5g

6%

Protein 37g

74%

Vitamin A 5180IU

104%

Vitamin C 7mg

8%

Calcium 137mg

14%

Iron 5mg

28%

* Percent Daily Values are based on a 2000 calorie diet.

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