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Cashew Shrimp

Cashew shrimp is a classic and popular Chinese dish. Also, cashew shrimp is great for a regular meal or Chinese New Year feast. This Chinese cashew shrimp stir fry recipe is simple and delicious! Let’s learn how to make this cashew shrimp stir fry with step by step photos and a video. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 197 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 4 stalks celery (11.4 oz)
  • 2 carrots (9.2 oz, small medium sized)
  • 24 pieces Shrimp (No shells, 13.1 oz)
  • ½ cup roasted cashew (3 oz)
  • 4 slices ginger (0.7 oz)
  • 1 tablespoon vegetable oil ( ½ tablespoon for boil vegetables, ½ tablespoon for stir fry)
  • ½ teaspoon salt
  • 1 tablespoon homemade chili oil (Optional)
Marinate shrimp:
  • ½ tablespoon sesame oil
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
Thicken sauce:
  • 1 teaspoon cornstarch
  • ¼ cup water

Instructions

    Cup of Yum
  1. Wash and cut 4 stalks (11.4 oz) of celery into ¼ to ½ inch thick. 
  2. Wash and cut 2 small medium sized (9.2 oz) carrots into ⅛ inch thick slices.
  3. Put 24 pieces of XL size of no shell shrimp (13.1oz) into a container. Then, add ¼ teaspoon of salt, ⅛ teaspoon of white pepper and  ½ tablespoon of sesame oil. Mix it well and marinate for 5-15 minutes before cooking. 
  4. In a small container, add 1 teaspoon of cornstarch and ¼ cup of water. Mix it well and set aside. 
  5. Pour 4 cups of water into a pot and turn on medium high fire. 
  6. When the water is boiling, pour ½ tablespoon of vegetable oil into the water. Add the sliced carrots from step 2 into the boiling water and let it cook for 2 minutes. 
  7. After that, add the cut celery from step 1 into the water and let it cook for 2 minutes. (Total carrots cook for 4 minutes and celery cook for 2 minutes.) 
  8. Then, drain the water and rinse with cold water because it will help retain the vegetables vibrant colors and crunchiness. 
  9. Next, pour ½ tablespoon of vegetable oil into a wok and turn on medium small fire. Then, add 4 slices of ginger (0.7 oz) and stir fry them a little bit. 
  10. After, put the marinated shrimp from step 3 into the wok and stir fry them until it starts changing to orange pink. 
  11. Pour the cornstarch mixture from step 4 into the wok and keep stir frying the shrimp until the sauce is thick. (Remember to stir the cornstarch mixture well before pouring into the shrimp.) 
  12. The following step, put the cooked and drained celery carrots from step 8 into the wok.
  13. Then, put ½ teaspoon of salt, 1 tablespoon of homemade chili oil (this is optional) and stir fry them a little bit. 
  14. Lastly, turn off the fire, put ½ cup of salted roasted cashew (3 oz) into the wok. Stir fry or mix it well. 

Notes

  • Wash and cut celery into ¼ to ½ inch thick.
  • Wash and cut carrots into ⅛ inch thick slices.
  • Remove shrimp shells and marinate it for at least 5-15 minutes before cooking. 
  • The best is to use roasted cashew nuts because it enhances the flavor and gives a nice crunchy texture. If not, use the raw cashew and roast the cashews in a dry pan over medium heat. Stir it frequently until they turn golden brown and fragrant. Be careful not to burn them because they can go from perfectly roasted to burnt quickly. Or, you can air fry the cashew nuts for a few minutes at 400 F. Some people like to deep fry cashew nuts as well.  
  • Pour 4 cups of water and ½ tablespoon of vegetable oil into a pot. Turn on the fire to medium, when the water is boiling, put the sliced carrots and let it cook for 2 mins. Then, add the cut celery and cook for 2 minutes. ( Total carrots cook for 4 minutes and celery cook for 2 minutes.)  Drain it and rinse with cold water because it will help retain its vibrant colors and crunchiness.
  • It is important not to overcook shrimp and cook it quickly. If not, it will be tough and rubbery. When you stir fry the shrimp, you see it start changing to orange pink, add the cornstarch mixture and stir fry it.
  • Add the cooked celery, carrots, salt and homemade chili oil, then stir it a little. Remember don’t overcook or stir fry too long. 
  • Lastly, turn off the fire and add the roasted cashew, stir fry or mix well. This way, it can help to preserve cashew’s the crunchiness texture and won't become soft or mushy.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.02g Sodium 493mg (21%) Potassium 307mg (9%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5275IU (106%) Vitamin C 3mg (3%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Sodium 493mg 21%
Potassium 307mg 7%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 5275IU 106%
Vitamin C 3mg 3%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.