10 Minute Cashew Shrimp
Sweet, crunchy shrimp are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish that's perfect for weeknight dinners.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
- 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.
Calories: 311kcal | Carbohydrates: 12g | Protein: 25g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 285mg | Sodium: 1662mg | Potassium: 208mg | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 6.5mg | Calcium: 181mg | Iron: 3.4mg