Cashew Shrimp and Mango Stir Fry
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Cashew Shrimp and Mango Stir Fry
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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.
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Ingredients
- 1 pound Shrimp raw, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil
- 1 bell pepper chopped
- ½ red onion chopped
- 3 garlic minced, cloves
- 2 teaspoons ginger freshly grated
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil toasted
- 2/3 cup cashews whole
- 1 cup Mango or 1 mango, chopped!, chopped
- 4 green onion thinly sliced
- lime for serving, wedges
- jasmine rice for serving
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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