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This Chinese-style cashew shrimp stir-fry combines succulent shrimp, crunchy cashew nuts, and crisp veggies, perfectly balancing savory and nutty flavors in a mouthwatering brown sauce. Ready in just 20 minutes, it’s an easy way to enjoy a takeout favorite at home!
Shrimp With Cashew Nuts
Recently, I’ve been visiting a Chinese restaurant near my house. I’ve tried several dishes from their special lunch menu, but I’m completely hooked on their cashew shrimp—a simple stir-fry with shrimp, cashew nuts (my favorite nut), snow peas, carrots, and canned straw mushrooms.
Maybe I’m biased because I love both shrimp and cashew nuts, but their version of cashew shrimp has that incredible “wok hei” (breath of the wok). The shrimp are juicy and bouncy, and the sauce is everything I adore about Cantonese cooking—light, savory, and perfectly coats the shrimp and veggies. I can’t get enough!
Cashew Shrimp Stir Fry
So today, I decided to try making my favorite Chinese cashew shrimp at home! I wanted to recreate the same delicious flavors but used a little less oil. The result? A savory, flavorful cashew shrimp stir-fry that’s so satisfying and goes perfectly with steamed white rice. This recipe is great for a small family of 2–3 people when paired with other dishes.
Try this quick and easy cashew shrimp recipe, and I’m sure everyone will love it as much as I do. Be sure to check out my tips below to make perfect shrimp with cashew nuts every time!
Shopping Guide: Where do you buy your shrimp? I usually get mine at Asian supermarkets, such as Ranch 99. The shrimp are much cheaper compared to stores like Whole Foods, where the price can easily double. Shrimp is so tasty, and knowing where to shop means you can enjoy it more often!
Why This Recipe Works
- Done in just 20 minutes. This shrimp with cashew nut recipe is perfect for those times when I want something tasty but don’t have a lot of time. It comes together super quickly, so I can enjoy a delicious meal without the hassle!
- Juicy shrimp and mouthwatering sauce. I love how the juicy shrimp, crunchy cashews, and savory Chinese brown sauce come together—it’s a flavor combo that always leaves me craving more. The sauce is perfect with fluffy steamed rice, making it a complete, satisfying meal.
- Better than takeout. This recipe brings those delicious restaurant flavors right to my kitchen, just like those at my favorite Chinese restaurants. It’s super easy to make, tastes better than takeout, less greasy, and is way cheaper, too!
- Healthy and light. I’ve lightened it up by using less oil, so you get all the delicious flavors without the heaviness. It’s healthy and totally satisfying.
Ingredients You’ll Need
- Shrimp – shelled and deveined for the best result. You may also use frozen shrimp with tail on.
- Egg white
- Cornstarch – The key ingredient for that tender, slightly crispy shrimp.
- Oyster sauce
- Water
- Shaoxing wine – If you don’t have Shaoxing wine, you can use dry sherry as a substitute. It’ll bring a similar depth of flavor, though the taste will be a bit different.
- Sesame oil
- Sugar
- White pepper
- Salt
- Oil – Use vegetable or canola oil.
- Ginger
- Snow peas – If you can’t find snow peas, snap peas work great as a substitute.
- Carrot
- Canned straw mushrooms – You can use fresh white mushrooms as a substitute.
- Roasted cashew nuts – I recommend Planters brand whole cashews.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Chicken – Don’t have shrimp? No problem! Just swap it out for chicken. You’ll have a tasty Cashew Chicken stir-fry that’s just as delicious!
- Spicy – Want some heat? Make spicy cashew shrimp by swapping the chicken in my Spicy Cashew Chicken recipe for shrimp.
- Honey – For a touch of sweetness, try honey cashew shrimp! Just swap the chicken in my Honey Cashew Chicken recipe for shrimp.
- Thai – Craving Thai flavors? Swap the chicken in my Thai Cashew Chicken recipe for shrimp, and you’ll have a delicious Thai cashew shrimp stir-fry!
How To Make Cashew Shrimp
First, toss the shrimp in the marinade of cornstarch and egg white, let it sit for about 15 minutes. While that’s going on, mix up all the sauce ingredients in a small bowl and give it a good stir to combine everything.
Alright, heat up a wok with about 1 tablespoon of oil. Once it’s hot, throw in the marinated shrimp and stir it around quickly. Cook until the shrimp is halfway done—basically, when the outside turns opaque or white. Then, dish it out and set it aside for now.
Next, clean out the wok and add another tablespoon of oil. Once it’s heated, toss in the sliced ginger and stir-fry until you start smelling that awesome gingery aroma. Then, throw in the snow peas, carrots, mushrooms, and cashew nuts. Give it a quick stir, then add the shrimp back in. Finally, pour in the sauce and mix it all together.
Keep stirring everything around until the shrimp is fully cooked. If the sauce gets too thick, just add a splash of water to thin it out. Once it’s all done, dish it out and serve right away with some fluffy steamed rice.
Pro Tip: For the most authentic result, use high heat and a wok for the best stir-fry results. The super-hot wok cooks everything fast, so the shrimp stays bouncy and succulent, and the veggies stay crisp with vibrant colors. Plus, that amazing smoky “wok hei” flavor—it’s like bringing a little restaurant magic to the home kitchen!
Secrets To Perfect Cashew Shrimp Every Time
- The cornstarch and egg white marinate is key to getting that tender and slightly crispy texture on the shrimp. I never skip this step!
- Shrimp cooks fast! Once they turn opaque and curl up, they’re done. I always keep an eye on them to make sure I don’t leave them in the wok too long—otherwise, they’ll turn rubbery. The goal is to keep them juicy and tender.
- For that signature wok flavor (“wok hei“), I always make sure my wok or pan is really hot before adding the ingredients. The high heat helps sear the shrimp fast, keeping them juicy and locking in all that flavor!
Frequently Asked Questions
While this dish is best when served fresh, you can totally prep ahead. Just make the sauce, chop your veggies, and peel your shrimp ahead of time. Keep everything separate in the fridge and then toss it all together when you’re ready to cook!
Yes! Just make sure to thaw them properly before cooking. You can let them thaw overnight in the fridge or do a quick defrost in cold water for about 10-15 minutes. And don’t forget to pat them dry with a paper towel before cooking.
Nope, I wouldn’t recommend using cooked shrimp. Raw shrimp will give you that perfect texture, and cooking them from raw helps keep them juicy. If you use cooked shrimp, they might end up rubbery and overcooked.
Just store them in an airtight container in the fridge for up to 2 days. When you’re ready to dig in, heat it up in a hot pan or microwave until it’s warmed through.
This recipe is only 470 calories per serving.
What To Serve With Cashew Shrimp
For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Cashew Shrimp
Ingredients
- 8 oz (250g) shrimp, shelled and deveined
- 2 tablespoons oil
- 1 piece ginger, peeled and sliced into thin pieces, 1-inch (2 cm)
- 2 oz (60g) snow peas, a handful
- 1/4 small carrot, peeled and sliced into diamond shape
- 1/4 cup canned straw mushrooms, sliced into halves
- 1/2 cup roasted cashew nuts, rinsed
Marinade:
- 1 teaspoon egg white
- 1/2 teaspoon cornstarch
Sauce:
- 1 tablespoon oyster sauce
- 5 tablespoons water
- 1/2 teaspoon shaoxing wine, (optional)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 3 dashes white pepper
- 1 teaspoon cornstarch
- 1 pinch salt
Instructions
- Marinate the shrimp with the marinade for 15 minutes. Combine all the ingredients for the sauce in a small bowl and stir to blend well.
- Heat a wok with 1 tablespoon of oil. When the oil is heated, add the marinated shrimp to the wok and stir quickly until the shrimp is half cooked, or the surface turns opaque or white. Dish out and set aside.
- Clean the wok and add 1 tablespoon of oil. When the oil is heated, add the sliced ginger and stir-fry until you start to smell the gingery aroma. Add the snow peas, carrot, mushrooms, and cashew nuts to the wok, stir, and then add the shrimp back in, followed by the sauce.
- Continue to stir-fry continuously until the shrimp is cooked through. If the sauce becomes too thick, add a little water. Dish out and serve immediately with steamed rice.
Notes
- The cornstarch and egg white marinate is key to getting that tender and slightly crispy texture on the shrimp. I never skip this step!
- Shrimp cooks fast! Once they turn opaque and curl up, they’re done. I always keep an eye on them to make sure I don’t leave them in the wok too long—otherwise, they’ll turn rubbery. The goal is to keep them juicy and tender.
- For that signature wok flavor (“wok hei“), I always make sure my wok or pan is really hot before adding the ingredients. The high heat helps sear the shrimp fast, keeping them juicy and locking in all that flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was good, healthy and easy!
Thanks Caroline! :)
I wonder if a little mirin would work for the wine or would it be too sweet?
Yes, mirin will work just fine.
I did my shopping at the Asian store this week. Had a list of ingredients for several of your recipes. This is the first one on my list. I fixed it for our dinner tonight, and served it as a rice bowl meal. It wasn’t hard to fix, although I found myself a little stressed because everything has to happen fairly quickly. I just wasn’t as prepared as I thought I was. It was sooooo good! I think I will make double the sauce next time so it can seep down into the rice. My husband liked it too. Always a plus. I will definitely make this again!
Hi Terry, all my recipes are very good, you should try more. Yes, you can always double the sauce.
Hi, I am new to your website. I love the simple and easy to follow recipes. I am diabetic and would like the carb and sugar counts on the Egg Foo Young and Fried Rice dishes. Thanks
Hi Marilyn, thanks for being a new fan. Happy cooking! Don’t forget to like Rasa Malaysia on Facebook or join my email to get new recipe updates. http://rasamalaysia.us6.list-manage.com/subscribe/post?u=15a0619f22cc75cd9bebef08c&id=7f9b7432d8
how do you make the shrimp tender and not chewy.