Cashew Shrimp

4.72 from 7 votes

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!

Prep Time15

Cook Time5

Total Time20

Course: Shrimp

Cuisine: Chinese Recipes

Keyword: Cashew Shrimp

Servings: people

Author: Bee Yinn Low

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!

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