Cashew Shrimp Recipe
User Reviews
4.9
Cashew Shrimp Recipe
Description
In this Cashew Shrimp recipe, shrimp are first coated evenly with tapioca starch, which helps create a light crust when cooked. The sauce is prepared by dissolving tapioca starch into a small amount of chicken stock before mixing in hoisin sauce, honey, soy sauce, rice vinegar, garlic, and ginger. This mixture thickens quickly when heated.
The shrimp are cooked in hot oil just until opaque and lightly browned, preserving their tenderness. Once the shrimp are nearly done, the sauce is added to the pan and stirred until it thickens and coats the shrimp evenly. Toasted cashews are folded in last to provide a crunchy counterpoint to the soft shrimp, while sesame seeds and minced cilantro add garnish and subtle additional flavor notes.
To toast raw cashews, spread them on a baking sheet and bake at 350°F for 7 to 8 minutes until golden and fragrant, enhancing their nutty flavor. This dish is balanced in sweetness, savoriness, and texture, suitable for a weeknight dinner or entertaining.
Ingredients
Cashew Shrimp
- 1 ½ lb Shrimp medium-sized, shelled
- ¼ cup tapioca starch can sub cornstarch
- 2 tablespoons neutral cooking oil we like avocado oil, generic cooking oil
- ¾ cup cashews toasted (see notes)
- sesame seed to serve, cilantro minced
- cilantro to serve, cilantro minced
Cashew Shrimp Sauce
- 1 teaspoon tapioca starch
- ¾ cup chicken stock low-sodium, or vegetable stock
- ⅓ cup hoisin sauce gluten-free, if needed. homemade for refined sugar-free
- 2 tablespoons honey
- 1 tablespoon soy sauce gluten-free or coco aminos, as needed, low-sodium
- 1 tablespoon rice vinegar can sub white vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger finely minced
Instructions
- Place the shrimp and starch in a medium-sized bowl and toss to combine.
- Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.
- Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more.
- Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top.
Notes
- Toast raw cashews in a 350-degree oven for 7-8 minutes until golden and fragrant before adding to dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 457kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 275mg | 92% |
| Sodium | 886mg | 37% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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