10 Minute Cashew Shrimp

4.91 from 22 votes

Sweet, crunchy shrimp are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish that's perfect for weeknight dinners.

Course Dinner

Cuisine Chinese

Keyword Cashew Shrimp, cashew shrimp recipes, quick 10 minute meals

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 311

Author Erren Hart

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

Erren’s Top Tips

Prep Everything First
This recipe moves fast, so get all your ingredients chopped, measured, and ready before you even turn on the stove. Trust me—it makes a huge difference.

Don’t Overcook the Shrimp
Shrimp cook in literally two minutes. As soon as they turn pink and curl, pull them off the heat. They’ll finish cooking when you add them back into the sauce.

Grate Your Ginger with the Skin On
If your ginger is fresh, you don’t even need to peel it—just use a microplane or fine grater and go for it. Bonus: less mess, more flavor.

Use Cold Water for the Cornstarch Slurry
Cornstarch clumps in warm water, so always mix it with cold water before adding it to your sauce. This little tip keeps your sauce smooth and silky.

Toast the Cashews (Optional But So Good)
If you have an extra minute, toss your cashews in a dry pan before adding them in. It brings out a deeper, nuttier flavor that makes this dish pop.

Storage & Freezing Instructions

Fridge Storage
Leftover cashew shrimp will keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce and keep things glossy—not gummy.

Freezing Instructions
Shrimp can get rubbery when frozen and reheated, so I don’t recommend freezing the whole dish once it’s cooked. BUT—you can prep the sauce ahead and freeze it in a jar or zip-top bag for quick dinners later. Just thaw, cook your shrimp fresh, and you’re golden.

Nutrition