This Cashew Shrimp stir fry recipe is an easy weeknight dinner that is one of my favorite takeout foods from Chinese restaurants. It is delicious, sweet, and the whole family loves this shrimp recipe!
When you are craving Chinese take out but would rather not spend the money, then this shrimp with cashew nuts is a surefire winner. This simple meal is a 10 minutes recipe quickly done by sauteing until shrimp turn pink, then all of the sauce ingredients go in the pan for a short simmer.
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❤️ Why you'll love it
✔️ It is an easy weeknight dinner solution with a 10 minute cashew shrimp stir fry.
✔️ The sticky sweet brown sauce is so delicious and it is delicious with rice.
✔️ It is a flavorful meal that is easy to make at home.
🥘 Ingredients
Large raw shrimp, I normally peeled and deveined shrimp and leave the tails on.
Cashews, I usually buy raw cashews and roast them myself (see tip below).
Hoisin sauce, this is basically an Asian ketchup
Maple syrup, my choice of sweetener
Soy sauce, adde umami
Rice vinegar, adds acid
Fresh ginger,
Garlic cloves
Cilantro
Sesame seeds
🔪 Instructions
- In a small bowl, mix together the hoisin sauce, maple syrup, soy sauce, rice vinegar, ginger, and garlic. Stir to combine and set aside.
- In a large skillet, heat the oil until hot. Add the shrimp and season with salt and pepper. Stir fry for 7 minutes, or until the shrimp just turn pink.
- Remove the shrimp from the skillet and add the brown sauce. Cook and stir until the sauce starts to bubble, then cook for 2 minutes, or until sauce thickens.
- Return the cooked shrimp back to the skillet along with the roasted cashews. Toss to coat with the sauce and remove from heat.
🥄 Equipment
Large Skillet
Flat head wooden spoon
🥫Storage
Store any leftovers in an airtight container in the fridge up to 4 days.
📖 Variations
- Coconut aminos can be substituted for the soy sauce.
- Add a little heat to the dish and sprinkle with ½ - 1 teaspoon red pepper flakes.
- Sprinkle with green onions instead of cilantro.
- Stir in 1 cup of water chestnuts and red bell pepper for added texture and bulk.
💭 Tips
- To roast the raw cashews, place them in a single layer on a baking sheet or in an air fryer and roast at 400 degrees for 3-5 minutes, until cashews are just toasted.
📚 Related Recipes
You will love this quick and easy recipe for Venison Stir Fry Recipe.
Spicy and creamy, this Cajun Shrimp will satisfy all shrimp fans.
Shrimp lovers won't be able to get enough of these Easy Shrimp Tacos.
Another shrimp recipe for take out to make at home is this delicious Bang Bang Shrimp.
Everyone loves this Old Bay Shrimp Boil.
🍽 Serve with...
Serve this cashew shrimp stir fry with a side of white rice, cauliflower rice, or rice noodles.
🏫 The last word
To make this recipe as easy to possible, I eliminated the step of coating the shrimp and deep frying it. This removed some of the crunch and the crispy layer on the shrimp, but not only did it make it easier to just cook the shrimp, it is healthier than deep frying, and this is already high calorie dish to start.
Honey is the usual sweetener for this stir fry, however, when I don't have honey on hand I usually turn to maple syrup. Another options would be brown sugar.
The nutritional information is calculated for 4, but often times this will feed 6 people in my home. It all depends on the families appetite.
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📖 Recipe
Cashew Shrimp
Equipment
Ingredients
- 1 pound large shrimp
- 1 tablespoon olive oil
- 1 cup cashew nuts , roasted
- 1½ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger , minced
Instructions
- In a small bowl, mix together the hoisin sauce, maple syrup, soy sauce, rice vinegar, ginger, and garlic. Stir to combine and set aside.
- In a large skillet, heat the oil until hot. Add the shrimp and season with salt and pepper. Stir fry for 7 minutes, or until the shrimp just turn pink.
- Remove the shrimp from the skillet and add the brown sauce. Cook and stir until the sauce starts to bubble, then cook for 2 minutes, or until sauce thickens.
- Return the cooked shrimp back to the skillet along with the roasted cashews. Toss to coat with the sauce and remove from heat.
Laura Douglas
Your cashew shrimp recipe calls for rice vinegar but it is not listed in the ingredients for the recipe. How much?
Shelby Law Ruttan
Thanks for bringing that to my attention. It is 1 tablespoon rice vinegar. I updated the recipe card. Shelby