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Cashew Shrimp
5 from 24 votes

Cashew Shrimp

Cashew Shrimp is a stir-fried dish featuring marinated shrimp, sautéed with celery, carrots, and roasted cashew nuts. The shrimp is seasoned lightly and cooked quickly to retain a tender texture, while the vegetables remain crunchy. The addition of chili oil adds a subtle heat. The roasted cashews contribute a crunchy and flavorful contrast to the soft shrimp and crisp vegetables.

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

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

    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

  • 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

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%)

Nutrition Facts

Serving: 4 Serving

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.