This easy cashew shrimp recipe is a fast Chinese-American stir-fry made with large shrimp, roasted cashews, colorful vegetables, and a savory soy-based sauce. It serves 4 and comes together in about 25–30 minutes, including 15–20 minutes of preparation and only 10–12 minutes of cooking, making it a practical choice for a flavorful weeknight dinner.
Every bite brings together juicy shrimp, crisp-tender bell pepper and broccoli, crunchy cashews, aromatic garlic and ginger, and a glossy sauce with savory, tangy, lightly sweet flavors. Serve it immediately over cooked white rice for a satisfying fish dinner that tastes fresh, colorful, and far more special than its short ingredient list suggests.
Jump to RecipeWhy You’ll Love This Recipe
This cashew shrimp dinner delivers the comfort of takeout with the freshness of a home-cooked meal. The shrimp cook in minutes, while the sauce uses familiar pantry ingredients that create a balanced combination of salty, savory, tangy, sweet, and nutty flavors.
The textures make this dish especially enjoyable. The shrimp should be tender and juicy, the vegetables should retain a little bite, and the roasted cashews should stay crunchy instead of becoming soft in the sauce.
It is also easy to customize without changing the basic method. Broccoli and red bell pepper create a colorful combination, but snow peas, carrots, celery, water chestnuts, bamboo shoots, or baby corn can replace or supplement them.
If you enjoy cozy, practical family dinners, you may also like this comforting chicken pot pie for a completely different kind of weeknight meal.
Ingredients You’ll Need
Large peeled and deveined shrimp are the star of this recipe. Pat them very dry before seasoning, because excess moisture can prevent browning and cause the shrimp to release water into the pan.
- Shrimp: Use 1 pound of large shrimp for four servings. Fresh or thawed frozen shrimp both work well.
- Cashews: One cup of unsalted roasted cashews adds richness and a satisfying crunch.
- Vegetables: Red bell pepper and 1 cup of broccoli florets or snow peas provide color and crisp-tender texture.
- Aromatics: Garlic, fresh ginger, and green onions build a fragrant base.
- Sauce: Low-sodium soy sauce, oyster sauce, rice vinegar, honey or brown sugar, and toasted sesame oil create the main flavor.
- Thickener: A teaspoon of cornstarch mixed with water gives the sauce a glossy consistency.
Unsalted roasted cashews are best because the soy sauce and oyster sauce already provide plenty of salt. If your cashews are salted, taste the finished sauce before adding any extra seasoning.
For another approachable family dinner idea, keep this easy turkey casserole in your recipe collection for busy evenings.
Prepare Everything Before Cooking
Stir-frying moves quickly, so preparation is the key to staying relaxed. Peel and devein the shrimp, pat them dry, slice the pepper, trim the broccoli or snow peas, mince the garlic and ginger, and slice the green onions before the pan goes on the stove.
Mix the soy sauce, oyster sauce, rice vinegar, honey or brown sugar, sesame oil, and optional red-pepper flakes in one bowl. In a separate cup, whisk the cornstarch and water until smooth; keeping the slurry separate prevents it from settling or clumping in the sauce.
Have the cashews and a clean plate near the stove as well. The shrimp will be transferred out of the pan during cooking, which protects them from becoming tough while the vegetables finish.
How to Make It Step-by-Step
Step 1: Pat the shrimp thoroughly with paper towels and season them lightly with pepper. Dry shrimp make better contact with the hot pan, which encourages a quick sear rather than steaming.
Step 2: Combine the low-sodium soy sauce, oyster sauce, rice vinegar, honey or brown sugar, toasted sesame oil, and optional crushed red-pepper flakes. Stir until the sweetener is distributed, then mix the cornstarch with water in a separate cup until completely smooth.
Step 3: Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high to high heat. Add the shrimp in a small batch if necessary and stir-fry for about 1–2 minutes per side, removing them to a plate as soon as they are pink and nearly cooked through.
Step 4: Pour the remaining tablespoon of oil into the hot pan. Add the red bell pepper and broccoli florets or snow peas, then stir-fry for 2–3 minutes, keeping the vegetables bright and crisp-tender instead of soft.
Step 5: Add the minced garlic and fresh ginger to the vegetables. Cook for about 30 seconds while stirring constantly, just until the aromatics smell fragrant; the short cooking time helps keep the garlic from burning.
Step 6: Return the nearly cooked shrimp and any juices on the plate to the pan. Pour in the prepared sauce, stir the cornstarch slurry once more, and add it to the pan, tossing for 1–2 minutes until the sauce thickens and coats everything.
Step 7: Turn off the heat and fold in the roasted cashews and sliced green onions. Serve the cashew shrimp immediately over cooked white rice so the sauce is glossy and the nuts remain pleasantly crunchy.
Chef Tips for Tender Shrimp and Crunchy Cashews
The most important detail is timing. Shrimp are done when they turn opaque and curl into a loose “C” shape; if they curl tightly into an “O,” they are often overcooked and may have a firmer, chewier texture.
Use a very hot, spacious pan and avoid crowding it. If the shrimp cover the surface in a single crowded layer, cook them in small batches so the pan temperature stays high and the shrimp can sear.
Removing the shrimp while they are nearly cooked is intentional. They finish cooking during the final toss with the sauce, which helps protect their tenderness.
Cashews belong at the end rather than at the beginning. Adding them after the sauce has thickened keeps their roasted flavor and crunch noticeable in every serving.
For a lighter-tasting sauce, continue using low-sodium soy sauce and reduce the oyster sauce slightly. For more heat, include the red-pepper flakes, or add them to individual portions after serving.
When you want a hearty baked dish on another night, this cheesy tater tot casserole offers a warm, family-friendly option.
Serving Suggestions
Spoon the stir-fry over freshly cooked white rice and make sure each plate gets shrimp, vegetables, cashews, and plenty of sauce. The rice absorbs the savory mixture and balances the crisp vegetables and toasted nuts.
For a lighter presentation, serve the shrimp and vegetables in a bowl with a smaller portion of rice. You can also offer extra sliced green onions at the table for a fresh, mild onion flavor.
A simple side of steamed vegetables works well, but the stir-fry already includes a colorful vegetable portion. Keep the rest of the meal uncomplicated so the ginger-garlic sauce remains the focus.
Storage and Reheating
For the best texture, serve this recipe immediately. If you have leftovers, cool them promptly, place them in a covered container, and refrigerate them.
Reheat gently in a skillet over medium heat with a small splash of water, stirring just until warmed through. Avoid prolonged high heat, since shrimp can become tough when repeatedly cooked.
Store rice separately when possible. This keeps it from absorbing all the sauce and makes it easier to warm the stir-fry and rice evenly.
If you are planning a menu of comforting recipes, this Mexican chicken tortilla soup is another flavorful option to serve on a different night.
Easy Variations
Swap the broccoli for snow peas, or add thinly sliced carrots, celery, water chestnuts, bamboo shoots, or baby corn. Cut firm vegetables thinly so they cook in the short stir-fry time without losing their bite.
You can also adjust the sauce according to your pantry. Oyster sauce adds deeper savory flavor, while a soy sauce and sugar combination creates a simpler version. Keep the rice vinegar for a little brightness and use sesame oil sparingly because its toasted flavor is strong.
Although the recipe is written for shrimp, the same vegetable and sauce pattern can inspire other stir-fries. Keep the pan hot, cook ingredients according to their timing, and add crunchy toppings at the end.
For a homemade baking project to round out your recipe plans, try this simple pattycake pie crust when you are ready for dessert.
Easy Cashew Shrimp Recipe
Ingredients
Method
- Pat the shrimp dry and season lightly with pepper. In a bowl, mix the soy sauce, oyster sauce, rice vinegar, honey or brown sugar, toasted sesame oil, and optional red-pepper flakes.
- Stir the cornstarch into the water in a separate cup until smooth. Have the vegetables, aromatics, sauce, slurry, cashews, and green onions ready before heating the pan.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high to high heat. Stir-fry the shrimp for about 1–2 minutes per side, just until pink and nearly cooked through, then transfer them to a plate.
- Add the remaining oil to the pan. Stir-fry the bell pepper and broccoli florets or snow peas for 2–3 minutes, keeping them crisp-tender.
- Add the minced garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Return the shrimp to the pan and pour in the sauce. Stir the cornstarch slurry once more, add it to the pan, and toss for 1–2 minutes, until the sauce thickens and the shrimp are fully cooked.
- Fold in the roasted cashews and sliced green onions. Serve the stir-fry immediately over cooked white rice.
Notes
Final Thoughts
This easy cashew shrimp recipe is proof that a quick dinner can still have layers of flavor and texture. With tender shrimp, crisp vegetables, fragrant garlic and ginger, crunchy roasted cashews, and a glossy soy-based sauce, it brings a satisfying takeout-style meal to your own kitchen in about half an hour.
Prepare every ingredient before heating the wok or skillet, keep the pan hot, and remove the shrimp as soon as they are nearly cooked. Finish with the cashews and green onions, spoon everything over white rice, and serve while the sauce is warm and the nuts are crunchy.
Once you make it, adjust the vegetables or spice level to suit your household. It is a flexible fish dinner that is colorful enough for guests, simple enough for a weeknight, and delicious enough to earn a regular place in your meal rotation.