Cashew Shrimp and Mango Stir Fry

Name: Cashew Shrimp and Mango Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 pound raw, peeled and deveined shrimp; ¼ teaspoon salt; ¼ teaspoon pepper; 1 tablespoon coconut oil; 1 bell pepper; ½ red onion; 3 garlic cloves; 2 teaspoons freshly grated ginger; ¼ cup soy sauce; 3 tablespoons honey; 1 tablespoon rice wine vinegar; 2 teaspoons toasted sesame oil; 2/3 cup whole cashews; 1 cup chopped mango; 4 green onions; lime wedges; jasmine rice

User Reviews

4.9

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Course
Main Course
Cuisine
American

Cashew Shrimp and Mango Stir Fry

Kian Mendoza

Report

This cashew shrimp stir fry is a super simple weeknight meal! Made with bell peppers and mango, it is delicious over rice and comes together in 25 minutes.

Share:

I Made This!

47 people made this

Print

15 people printed this

Save this

37 people saved this

Ingredients

Servings

1 pound raw, peeled and deveined shrimp
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon coconut oil
1 bell pepper, chopped
½ red onion, chopped
3 garlic cloves, minced
2 teaspoons freshly grated ginger
¼ cup soy sauce
3 tablespoons honey
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
2/3 cup whole cashews
1 cup chopped mango, (or 1 mango, chopped!)
4 green onions, thinly sliced
lime wedges, for serving
jasmine rice, for serving

Add to Shopping List

Instructions

Pat the shrimp dry with a paper towel. Sprinkle the with salt and pepper.
Heat a large skillet or pot over medium heat and add the coconut oil. Once melted, add the shrimp in a single layer (- you may have to do this in batches!). Cook until just pink and opaque, about 2 minutes per side. Remove the shrimp and place them on a plate.
With the skillet still over medium heat, add in the peppers, onions, garlic and ginger. Sprinkle in a pinch of salt and pepper and stir. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes. Add the shrimp back in to the skillet.
In a bowl, whisk together the honey, soy sauce, vinegar and toasted sesame oil. Pour it into the skillet and bring it to a simmer, stirring often. Cook for 3 to 4 minutes. Stir in the cashews and the mango and cook for 1 to 2 minutes more, just until they are warmed through. Sprinkle the mixture with sliced green onions.
Serve the shrimp immediately with jasmine rice or your favorite noodles. Add a wedge of lime for spritzing.