5 from 20 votes
Cashew Shrimp Stir-fry
Cashew Shrimp Stir-fry features medium peeled shrimp marinated briefly in sugar and baking soda, then rinsed and seasoned with sesame oil and spices before cooking. Blanched celery and red bell pepper add crisp freshness, while minced ginger, scallion, and a stir-fried mix of oyster sauce and roasted cashews lend deep savory and nutty notes. This stir-fry balances tender shrimp, crunchy vegetables, and toasted cashews for texture contrast.
Prep Time
2 hrs 30 mins
Cook Time
5 mins
Total Time
2 hrs 35 mins
Servings:
4
servings
Calories:
262 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 8 oz. Shrimp 225g, peeled and deveined, medium
- 1 1/4 teaspoon sugar (divided)
- 1/8 teaspoon baking soda
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- salt
- white pepper
- 4 talks celery (sliced at a 45 degree angle)
- 1/2 red bell pepper (sliced)
- 1 1/2 tablespoons neutral cooking oil generic cooking oil
- 2 lices ginger (minced)
- 1 scallion (chopped)
- 2 teaspoons oyster sauce
- 3/4 cup cashews (roasted; see note)
Instructions
- First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
- Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
- Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.
Cup of Yum
Notes
- Roast raw cashews starting with a cold wok over medium-low heat with oil, stirring frequently to avoid burning; cool before adding to dish.
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
12g
(4%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
143mg
(48%)
Sodium
332mg
(14%)
Potassium
340mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
675IU
(14%)
Vitamin C
23mg
(26%)
Calcium
107mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 332mg | 14% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.