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Juicy shrimp and crunchy cashews tossed in a savory garlic-ginger sauce with crisp bell peppers and broccoli. A classic Chinese-American takeout favorite made at home in under 30 minutes, perfect for a busy weeknight.
For 4 servings
Marinate the Shrimp (15 minutes)
Prepare the Stir-Fry Sauce (2 minutes)
Toast the Cashews (2-3 minutes)
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Juicy shrimp and crunchy cashews tossed in a savory garlic-ginger sauce with crisp bell peppers and broccoli. A classic Chinese-American takeout favorite made at home in under 30 minutes, perfect for a busy weeknight.
This chinese_american recipe takes 27 minutes to prepare and yields 4 servings. At 398.65 calories per serving with 31.79g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Stir-Fry Aromatics and Vegetables (4-5 minutes)
Cook the Shrimp (2-3 minutes)
Combine and Serve (1-2 minutes)
Substitute the shrimp with 1 lb of thinly sliced chicken breast or thigh, or 1 block (14 oz) of pressed, cubed firm tofu.
Incorporate other classic stir-fry vegetables like snow peas, sliced water chestnuts, baby corn, or sliced mushrooms. Add them along with the bell peppers.
For a bit of heat, add 1-2 teaspoons of chili garlic sauce (like Sambal Oelek) or a pinch of red pepper flakes to the stir-fry sauce.
Simply omit the cashews for a nut-free dish. The stir-fry will still be delicious.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing muscle tissue, all while being low in calories.
Cashews provide beneficial monounsaturated fats, which are known to help lower bad cholesterol (LDL) levels and support overall cardiovascular health.
Broccoli and bell peppers are loaded with Vitamin C, a powerful antioxidant that boosts the immune system. Ginger and garlic contribute anti-inflammatory properties.
The combination of protein from shrimp and fiber from the vegetables helps promote satiety and supports a healthy metabolism, making it a satisfying and balanced meal.
A single serving of this Cashew Shrimp Stir-Fry contains approximately 480-520 calories, excluding any rice or noodles it's served with.
Yes, it can be very healthy. It's a balanced meal with lean protein from shrimp, healthy monounsaturated fats from cashews, and plenty of vitamins from the vegetables. Using low-sodium soy sauce and controlling the amount of oil keeps it a nutritious choice.
It's not recommended, as pre-cooked shrimp can easily become tough and rubbery when heated again. If you must use them, add them at the very end with the sauce, just to heat them through for about 30-60 seconds.
The best substitute for Shaoxing wine is dry sherry. You can also use Japanese mirin (but you may want to reduce the sugar in the sauce slightly) or simply use more low-sodium chicken broth.
The keys to a crisp stir-fry are: 1) Use very high heat. 2) Don't overcrowd the pan (cook in batches if needed). 3) Ensure all your ingredients, especially the shrimp and vegetables, are as dry as possible before they hit the hot oil.
Absolutely. To make it gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy sauce. Also, ensure that your oyster sauce is a gluten-free variety, as many traditional brands contain wheat.