Cashew Shrimp Recipes

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CASHEW SHRIMP STIR-FRY



Cashew Shrimp Stir-fry image

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.

Provided by Judy

Categories     Fish & Seafood

Time 2h35m

Number Of Ingredients 14

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))

Steps:

  • 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.

Nutrition Facts : Calories 262 kcal, Carbohydrate 12 g, Protein 17 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CASHEW SHRIMP



Cashew Shrimp image

Make and share this Cashew Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
2 lbs shrimp, peeled and deveined
1/4 cup sliced green onion
1/4 cup diced sweet red pepper
1 cup fresh peas
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 cup soy sauce
4 teaspoons cornstarch
3/4 cup cashews

Steps:

  • Heat oil in lg skillet; add shrimp, green onions, and red pepper.
  • Saute for 3 minutes.
  • Add peas, broth, salt and ginger.
  • Cover, bring to a boil, reduce heat and simmer for 5 minutes.
  • Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute.
  • Stir in the cashews.

Nutrition Facts : Calories 496.5, Fat 21.7, SaturatedFat 4.3, Cholesterol 441.7, Sodium 2452.8, Carbohydrate 18.5, Fiber 3.2, Sugar 4.4, Protein 56.6

CASHEW SHRIMP



Cashew Shrimp image

Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

1 1/2 pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
1 tablespoon cornstarch
2 tablespoons oyster sauce, such as Lee Kum Kee
2 tablespoons safflower oil
4 celery stalks, cut on a sharp bias 1/4 inch thick (2 1/2 cups), plus celery leaves for serving
1 teaspoon finely grated garlic (from 2 cloves)
1 tablespoon finely grated ginger (from a 2-inch piece)
Pinch of red-pepper flakes, plus more for serving
1/2 cup roasted cashews
Steamed white rice, for serving

Steps:

  • Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
  • Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.

CASHEW SHRIMP WITH WATER CHESTNUTS



Cashew Shrimp with Water Chestnuts image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 5 servings (10 to 12 ser

Number Of Ingredients 13

1 pound shrimp, shelled
1/2 cup water chestnuts, diced
1/2 cup carrots, diced
1 cup celery, diced
2 cups vegetable oil
1 cup cashews
1 teaspoon garlic, minced
Rice wine
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch

Steps:

  • In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
  • Mix all sauce ingredients together in a small bowl.
  • Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
  • Heat the oil to 325 degrees F.
  • Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
  • Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
  • Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY



Spicy Shrimp, Celery, and Cashew Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 (1 1/4 cup or 7-ounce) servings

Number Of Ingredients 12

1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry
1-inch piece peeled fresh ginger
3 cloves garlic
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3/4 cup roasted salted cashews (4 ounces)
3/4 teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced white and green, separated

Steps:

  • Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
  • Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
  • Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

SHRIMP, VEGETABLE AND CASHEW STIR-FRY



Shrimp, Vegetable and Cashew Stir-Fry image

Provided by Beth H. Fishman

Categories     Garlic     Ginger     Rice     Vegetable     Stir-Fry     Cashew     Shrimp     Fall     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 14

1/4 cup cornstarch
2 egg whites
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled, deveined
3 tablespoons peanut oil
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 bunches broccoli, cut into florets
2 carrots, thinly sliced on diagonal
1/4 cup cashews
1/4 cup purchased teriyaki sauce
3 tablespoons dry Sherry
1/4 teaspoon (or more) dried crushed red pepper
1 1/2 cups long-grain rice, cooked

Steps:

  • Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
  • Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
  • Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.

KEN HOM'S SHRIMP WITH CASHEW NUTS



Ken Hom's Shrimp With Cashew Nuts image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound medium shrimp, peeled and deveined
4 teaspoons salt
1 egg white
1 teaspoon salt
2 teaspoons cornstarch
1/2 cup peanut oil
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons finely chopped scallions
1/2 cup unsalted cashew nuts, roasted
1/2 teaspoon salt
1 tablespoon Hoisin sauce
1 tablespoon rice wine
6 tablespoons chicken stock, preferably homemade
1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
1 teaspoon sesame oil

Steps:

  • Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
  • Combine the shrimp with the coating ingredients in a medium-size bowl. Mix well and refrigerate for about 20 minutes.
  • Heat a wok or large skillet until it is hot and add the peanut oil. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
  • Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok. And add the ginger and scallions, stir-frying for 30 seconds. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Turn out on a platter and serve at once.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 37 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP (OR CHICKEN) WITH CASHEW NUTS



Shrimp (or Chicken) with Cashew Nuts image

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

Provided by Hey Jude

Categories     Onions

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed
1 tablespoon cornstarch
2 -4 cups oil, for deep-frying
1/2 cup cashews, i use regular roasted salted cashews for this recipe
10 whole dried red chilies
1 green onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 onion, in large dice
1 green pepper, in large dice
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon red wine vinegar
1 teaspoon cornstarch, dissolved in
2 teaspoons water

Steps:

  • Combine sauce ingredients and set aside.
  • Mix shrimp with cornstarch.
  • Heat oil*.
  • Deep-fry shrimp (or chicken) until color changes.
  • Drain.
  • Remove.
  • Deep-fry cashews in large strainer until light brown (about 30 seconds).
  • Drain, Remove.
  • Reheat 2 T.
  • oil in wok.
  • Fry chilies until dark brown.
  • Add scallion and garlic.
  • Stir-fry 30 seconds.
  • Add onion, stir-fry 1 minute.
  • Add green pepper, stir-fry 30 seconds more.
  • Remove chilies.
  • Pour in sauce, bring to a boil.
  • Add shrimp (or chicken) and nuts.
  • Mix until shrimp (or chicken) and nuts are glazed.
  • Removed to serving platter.
  • Serve over rice.
  • *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
  • oil* I use peanut oil for this recipe.

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From magicskillet.com


HONEY CHILI CASHEW SHRIMP STIR-FRY - SAFEWAY
Stir in the shrimp, season and toss to coat evenly. Add honey and ¼ cup (60 mL) water, simmer until the shrimp have just cooked through and turned a pale pink, about 4 to 5 minutes. Step 3 Toss in the cashews and basil, mixing evenly. Transfer to a platter, garnish with an additional sprig of fresh basil and serve.
From safeway.ca


COCONUT SHRIMP - CARLSBAD CRAVINGS
You can make Coconut Shrimp in as little as 30 minutes if you use deveined shrimp. To make, you will create three breading stations: the breading, the flour and the egg whites. STATION 1: To the first bag, add ¾ cup flour. Flour ensures he egg whites will stick to the shrimp. STATION 2: Next, beat the egg whites until frothy in a separate ...
From carlsbadcravings.com


THAI CASHEW SHRIMP RECIPE - PRACTICAL STEWARDSHIP
2012-08-01 2 tablespoons grapeseed oil. 1 lb. shrimp cooked (can use chicken, or favorite meat) 1/2 cup soy sauce we use the low sodium version from Trader Joe's, use gluten-free soy sauce if needed. 1/4 cup water. 4 teaspoons cornstarch.
From practical-stewardship.com


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Top Asked Questions

How to cook shrimp with cashew nuts?
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. If you have raw cashews on hand you can toast them for 7-8 minutes in a 350-degree oven.
How do you deep fry shrimp and cashews?
Heat oil*. Deep-fry shrimp (or chicken) until color changes. Drain. Remove. Deep-fry cashews in large strainer until light brown (about 30 seconds). Drain, Remove. oil in wok.
What is the best way to cook shrimp for dinner?
PER SERVING % DAILY VALUE Heat oil in lg skillet; add shrimp, green onions, and red pepper. Saute for 3 minutes. Add peas, broth, salt and ginger. Cover, bring to a boil, reduce heat and simmer for 5 minutes. Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute. Stir in the cashews.
What goes well with cashew shrimp?
Complete the meal with a side of basmati rice or cauliflower rice and some steamed or roasted broccoli! Cashew shrimp is the seafood version of our popular cashew chicken recipe. It's deliciously sweet and sticky and easy to fall in love with. The shrimp are dusted in a little tapioca starch which makes a nice, crispy coating.

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