Simple Cashew Shrimp

This Cantonese cashew shrimp is an impressive dish that is so easy to make! The sweetness from the cashews and shrimp contrast perfectly with the salty flavor of the sauce.

cashew shrimp served with rice and steamed broccoli

Sauce

The sauce is a mixture of soy sauce, oyster sauce, sesame oil, and rice wine vinegar, all of which give the dish a lot of its flavor. For this recipe, we use light soy sauce which is low in sodium to reduce the salt content. If you do not have light soy sauce, half the amount of soy sauce used in this recipe and add some water (approximately ¼ of a cup) to the sauce mix.

Vegetables

We serve steamed vegetables on the side of this dish - broccoli is the perfect accompaniment since the broccoli compliments the cashew shrimp with its subtle flavor. We recommend steamed veggies on the side, such as cauliflower, broccoli, carrots, or spinach.

For the dish itself, we also fry a green pepper right before the prawns until the pepper starts to soften. We like to add green pepper to the dish since this adds some more texture and crispness to the meal.

shrimp picked up with a pair of chopsticks, served with rice and broccoli

Can I store the cashew shrimp in the fridge?

Yes, store the cashew shrimp in the fridge for 2-3 days in an airtight container. We suggest making a fresh batch of steamed veggies and rice when you reheat your cashew shrimp.

What can I serve with cashew shrimp?

We serve steamed veggies and rice with the cashew shrimp, and another possibility would be to serve the sauce with egg noodles and vegetables.

Simple Cashew Shrimp

This Cantonese cashew shrimp is an impressive dish that is so easy to make! The sweetness from the cashews and shrimp contrast perfectly with the salty flavor of the sauce.

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Cuisine
Cantonese

Servings
4

Calories
417 kcal

Prep time
5 minutes

Cook time
15 minutes

Total time
20 minutes

Ingredients

  • ¼ cup low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoon cornstarch
  • ¼ cup water
  • 1 ½ tablespoons garlic
  • 1 ½ tablespoons ginger
  • 1 cup cashews
  • 2 green onions
  • 1 tablespoon vegetable oil
  • 1 sliced green pepper

Instructions

  1. In a small bowl, mix ¼ cup soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 2 tablespoons oyster sauce, and 1 tablespoon sesame oil.
  2. Heat 1 tablespoon of oil in a pan on medium heat. Add the slices of green pepper to the pan and cook until the green pepper starts to soften. Add the shrimp and fry until they start to turn pink.
  3. Add the ginger and garlic paste to the pan of peppers and shrimp and cook everything for 1 minute. Pour in the sauce mixture and mix thoroughly.
  4. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch and ¼ of a cup of water in a cup, stir the slurry until all the lumps have gone, then add this to the pan.
  5. Add in the cashews and coat the cashews in the sauce. If the sauce is a bit too thick, add a little bit of water (approximately ¼ cup of water).
  6. Serve with cooked rice and steamed vegetables.

Notes

  • If you do not have light soy sauce, half the amount of soy sauce used in this recipe (⅛ cup) and add approximately ¼ of a cup of water to the sauce mix
  • To save time when making recipes that require ginger and garlic, we recommend using ginger and garlic paste.

Nutrition

  • Calories 417 kcal | 
  • Carbohydrates 22.9 g | 
  • Protein 31.4 g | 
  • Fat 24 g | 
  • Saturated fat 6.3 g | 
  • Cholesterol 182.5 mg | 
  • Sodium 807.4 mg | 
  • Fiber 2.1 g | 
  • Sugar 6.3 g |