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Homemade Cashew Shrimp photo

Cashew Shrimp

This Cashew Shrimp is a quick and delicious dish! Juicy shrimp and crunchy cashews come together in a savory sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon low-sodium soy sauce adds umami flavor without excessive salt
  • 1 tablespoon honey for a touch of sweetness
  • 1 tablespoon rice vinegar adds a tangy note
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 tablespoon olive oil for sautéing
  • 1 pound large shrimp peeled and deveined
  • to taste Salt and pepper for seasoning
  • 1 cup roasted cashews adds crunchy texture

Equipment

  • Large skillet or wok
  • Measuring spoons
  • Cutting board and knife
  • Spatula or wooden spoon

Method
 

  1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, minced garlic, and minced ginger. Set this sauce aside for later.
  2. In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.
  3. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper, and cook for about 2-3 minutes, or until the shrimp turn pink and opaque. Stir occasionally for even cooking.
  4. Once the shrimp are cooked, pour the sauce over them. Stir well to coat the shrimp evenly and let it simmer for an additional minute to meld the flavors.
  5. Add the roasted cashews to the skillet, stirring to combine. Cook for another minute, allowing the cashews to warm up in the sauce.
  6. Remove the skillet from heat and serve your Cashew Shrimp immediately. Pair it with steamed rice or your favorite vegetable side for a complete meal.

Notes

  • Substitute honey with maple syrup for a vegan option.
  • Use coconut aminos instead of soy sauce for a soy-free dish.
  • Add more vegetables like bell peppers for added nutrition.