Cashew Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a bowl and add 1 tbsp vegetable oil, 1 tbsp light soy sauce, 1 tsp rice wine (or dry sherry) and 1 tsp cornstarch. Toss to coat and let sit 10–15 minutes while you prepare other ingredients.

Make sauce

In a bowl or measuring cup whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp light brown sugar and 1 cup water or low-sodium chicken broth until sugar dissolves. In a small cup mix 1 tsp cornstarch with 1 tbsp water to form a slurry and set aside.

Prep nuts & aromatics

If using raw cashews and you prefer them toasted, warm a dry skillet over medium heat and toast 3 oz cashews 3–5 minutes, stirring, until golden and fragrant. Remove and set aside. Slice 1/2 cup red bell pepper into thin strips, thinly slice 2 scallions separating whites from greens, mince 3 cloves garlic, and grate 1 tsp fresh ginger.

Cook shrimp

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil. When shimmering, add the marinated shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque (shrimp will finish cooking in the sauce). Remove shrimp to a plate and set aside.

Sauté aromatics & peppers

Add the remaining 1 tbsp neutral oil to the pan. Add the white parts of the scallions, minced garlic, grated ginger and 1/4 tsp red chili flakes (if using). Sauté 30–45 seconds until fragrant but not browned. Add the red bell pepper slices and stir-fry 1–2 minutes until slightly softened but still crisp.

Combine sauce & thicken

Pour the prepared sauce into the pan, bring to a gentle simmer. Stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy coating consistency.

Finish with shrimp & cashews

Return the cooked shrimp to the skillet along with the toasted cashews. Toss to coat in the sauce and cook together 1 minute until shrimp are heated through and cashews are warmed. Drizzle 1/2 tsp sesame oil over the dish and toss once. Taste and adjust with a pinch of salt or a splash more soy if needed.

Transfer cashew shrimp to a serving platter or bowls. Sprinkle the green parts of the sliced scallions and chopped cilantro (if using) over the top. Serve immediately with steamed rice and lime wedges on the side for squeezing.