Cashew Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
197 kcal
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Course
Main Course
Cashew Shrimp
Description
This recipe begins by preparing sliced celery and carrots, then marinating peeled shrimp with sesame oil, salt, and white pepper for 5 to 15 minutes. The carrots and celery are parboiled with oil to keep their vibrant colors and crispness, then rinsed with cold water. The shrimp is stir-fried until just turning pink, ensuring it remains tender and not rubbery. A cornstarch slurry is added during stir-frying to thicken the sauce slightly.
After cooking the shrimp, the vegetables, salt, and optional chili oil are tossed into the wok and briefly stir-fried together. Finally, roasted cashew nuts are folded in to preserve their crunch, preventing them from becoming soft. The dish balances textures: soft, juicy shrimp; crisp, fresh vegetables; and crunchy nuts. Roasting the cashews enhances their nutty flavor, which complements the mild spiciness and savory taste of the shrimp and vegetables.
This preparation requires careful timing to avoid overcooking shrimp or vegetables, preserving individual textures and flavors. The homemade chili oil can be added to taste.
Ingredients
- 4 talks celery (11.4 oz)
- 2 carrot 9.2 oz, small medium sized
- 24 pieces Shrimp (No shells, 13.1 oz)
- ½ cup cashew nut 3 oz, roasted
- 4 lices ginger (0.7 oz)
- 1 tablespoon vegetable oil ( ½ tablespoon for boil vegetables, ½ tablespoon for stir fry)
- ½ teaspoon salt
- 1 tablespoon Chili oil Optional, homemade
Marinate shrimp:
- ½ tablespoon sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
Thicken sauce:
- 1 teaspoon cornstarch
- ¼ cup water
Instructions
- Wash and cut 4 stalks (11.4 oz) of celery into ¼ to ½ inch thick.
- Wash and cut 2 small medium sized (9.2 oz) carrots into ⅛ inch thick slices.
- 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.
- In a small container, add 1 teaspoon of cornstarch and ¼ cup of water. Mix it well and set aside.
- Pour 4 cups of water into a pot and turn on medium high fire.
- 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.
- 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.)
- Then, drain the water and rinse with cold water because it will help retain the vegetables vibrant colors and crunchiness.
- 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.
- After, put the marinated shrimp from step 3 into the wok and stir fry them until it starts changing to orange pink.
- 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.)
- The following step, put the cooked and drained celery carrots from step 8 into the wok.
- Then, put ½ teaspoon of salt, 1 tablespoon of homemade chili oil (this is optional) and stir fry them a little bit.
- Lastly, turn off the fire, put ½ cup of salted roasted cashew (3 oz) into the wok. Stir fry or mix it well.
Notes
- Cut celery into ¼ to ½ inch slices and carrots into thin ⅛ inch slices for even cooking.
- Marinate peeled shrimp for at least 5 to 15 minutes before cooking to enhance flavor.
- Use roasted cashews to add crunch and flavor; if unavailable, roast raw cashews in a dry pan until golden and fragrant.
- Parboil vegetables with oil to preserve color and crunch, then rinse with cold water.
- Cook shrimp quickly to avoid toughness; wait until shrimp turn orange-pink before adding cornstarch slurry.
- Add cashews at the end of cooking to keep them crunchy rather than soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% 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.
User Reviews
Overall Rating
5
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