Cashew Nut Shrimp Recipe
Indulge in the delightful fusion of tender shrimp sautéed to perfection and coated in a rich, creamy cashew sauce. Each bite bursts with the savory essence of garlic and ginger, complemented by crunchy roasted cashews for a satisfying crunch. Served on a bed of fluffy jasmine rice, this dish is a harmonious blend of flavors and textures that will transport your taste buds to the coast of Asia.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
In a small bowl, mix together the soy sauce, honey, and cornstarch until well combined. Set aside.
- 2
Cook the Shrimp
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- 3
Add Shrimp
Add the shrimp to the skillet and cook for about 3-4 minutes, or until they turn pink and opaque.
- 4
Add Vegetables
Add the diced bell pepper and chopped green onions to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- 5
Combine with Sauce
Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens.
- 6
Add Cashews
Remove from heat and fold in the roasted cashew nuts. Season with salt and black pepper to taste.
- 7
Serve
Serve hot over rice or noodles, garnished with additional green onions if desired.
