This Chinese seafood recipe for 10 Minute Cashew Shrimp is quick, easy, delicious, and on the table in less than 10 minutes – what more could you ask for?
This amazing seafood dish looks (and tastes) so impressive, but it’s super-speedy and simple to make. If you love Cashew Chicken but are looking for something that’s even quicker to make, you have to try this shrimp version.
This dish is a great example of how easy it is to make a home-cooked, flavorful meal in no time flat.
I know restaurant versions usually have vegetables in it, but when I made this it was really hot out and I wanted as little time over the hot stove as possible, so I steamed some broccoli in the microwave and served it on the side.
If you want to add some of your favorite vegetables, feel free to add them. I’ve done this dish with peppers and water chestnuts which works really well.
I’m telling you, once you try this recipe, it will become a favorite you make all the time. It’s a dish to rival the Chinese take out. Actually, it’s better than take-out.
The sauce is full of beautiful Asian flavor that’s rich and so scrumptious that there’s no need for fried rice. Steamed rice that takes on all those fantastic flavors is just perfect.
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Let's Make 10 Minute Cashew Shrimp
- ¼ cup Low Sodium Soy Sauce or regular soy sauce
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Packed Brown Sugar
- 2 Tablespoons Oyster Sauce
- ½ teaspoon Toasted Sesame Oil
- 3 Tablespoons Vegetable Oil
- 1 pound shrimp cleaned and seasoned with a little salt & pepper
- 3 cloves garlic chopped
- 1 inch piece fresh ginger peeled & grated
- ¼ cup Sherry
- 2 Tablespoons Cornstarch mixed well with ¼ cup of cold water until smooth
- 1 cup Cashews Unsalted
- Ground white pepper to taste you can use black if need be
- 2 Green Onions Sliced
- Cooked Rice for Serving
- In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside.
- Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute.
- Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol.
- Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). stir to coat everything with the sauce. You can add a little water if the sauce looks too thick. Add the shrimp to the sauce.
- Sprinkle on the green onions. Serve with cooked rice.
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