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Cashew Shrimp Stir-fry

This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate––the shrimp are plump and crisp, and the cashews are crunchy and nutty.

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 35 mins
Servings: 4 servings
Calories: 262 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 8 oz. medium shrimp (225g, peeled and deveined)
  • 1 1/4 teaspoon sugar (divided)
  • 1/8 teaspoon baking soda
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • Salt and white pepper
  • 4 stalks celery (sliced at a 45 degree angle)
  • 1/2 red bell pepper (sliced)
  • 1 1/2 tablespoons oil
  • 2 slices ginger (minced)
  • 1 scallion (chopped)
  • 2 teaspoons oyster sauce
  • 3/4 cup cashews (roasted; see note)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • Note: It's ideal to use roasted cashews for this recipe, but I only had raw cashews, so I just wok-roasted them for about 10 minutes. I’ve learned that cashews burn easily, so when roasting, start with a cold wok and medium low heat. Add 1 tablespoon oil and then the cashews. Toast the cashews for about 10 minutes, stirring often and taking care not to burn them. Then spread them out and let cool until they're ready to go into the 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 (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 675IU (14%) Vitamin C 23mg (26%) Calcium 107mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

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.