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Easy Cashew Shrimp Recipe with Crisp Vegetables

Easy Cashew Shrimp Recipe

A quick shrimp stir-fry with roasted cashews, crisp vegetables, and a glossy soy, oyster, ginger, and garlic sauce. Serve it over white rice for an easy 4-serving dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined
  • 1 cup Unsalted roasted cashews
  • 2 tablespoons Neutral cooking oil, divided
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, minced or grated
  • 1 medium Red bell pepper, cut into thin strips
  • 1 cup Broccoli florets or snow peas
  • 4 Green onions, sliced
Sauce
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Honey or brown sugar
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Cornstarch
  • 2 tablespoons Water
Optional
  • 1/4 teaspoon Crushed red-pepper flakes
For Serving
  • as needed Cooked white rice

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the minced garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
  6. 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.
  7. Fold in the roasted cashews and sliced green onions. Serve the stir-fry immediately over cooked white rice.

Notes

Dry the shrimp thoroughly and cook in a very hot pan so they sear instead of steam. Shrimp are done when opaque and curled into a loose C shape. Add cashews at the end to keep them crunchy. Refrigerate leftovers promptly and reheat gently to avoid tough shrimp.