What can I substitute for oyster sauce?

Use an equal amount of hoisin sauce or a mix of 1 tablespoon soy sauce plus 1 tablespoon brown sugar for a similar savory-sweet profile.

How do I prevent the shrimp from getting overcooked?

Cook the shrimp only until just opaque (about 90 seconds total) and remove them immediately; they finish heating through when returned to the wok at the end.

Can I make this dish ahead of time?

It's best fresh, but you can prep the sauce and chop veggies up to a day ahead. Cook just before serving for optimal texture.

Why is my sauce clumpy instead of glossy?

The cornstarch slurry must be re-stirred just before adding and poured slowly while tossing continuously, so it thickens evenly without clumps.

What can I use instead of roasted cashews?

Raw cashews toasted in a dry pan for 2 minutes work well, or try roasted almonds, peanuts, or macadamias for a different nutty crunch.

Home / Recipes / chinese_american / Cashew Shrimp Stir-Fry

chinese_americanEasynon vegetariandairy freelow carbhigh protein

Cashew Shrimp Stir-Fry

RATING

4.6/5(98)

TASTE SCORE

8/10

Tender, juicy shrimp seared until golden and tossed with crunchy roasted cashews in a glossy, savory-sweet sauce. Fresh bell peppers and snap peas add color and bite, making this a vibrant weeknight meal that comes together in under 30 minutes.

PREP

15m

COOK

10m

SERVES

1 CUP

326 cal

SERVINGS

METHOD · 6 STEPS

prep
Pat the shrimp dry and season.
Use paper towels to pat the shrimp completely dry. Season shrimp with a pinch of salt and black pepper.
TIPDry shrimp sear better and won't steam in the pan.
mix · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar.
2.In a separate small cup, dissolve cornstarch in water to create a slurry.
3.Set both aside near the stove.
fry · ~2 min
Sear the shrimp until just pink.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
2.Add shrimp in a single layer and cook undisturbed for 1 minute.
3.Flip and cook 30 seconds more until just opaque.
4.Transfer shrimp to a plate immediately.
TIPDon't crowd the wok — cook shrimp in two batches if needed.
fry · ~4 min
Stir-fry the vegetables.
1.Add remaining 1 tablespoon vegetable oil to the wok.
2.Add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds until fragrant.
3.Add bell pepper and snap peas. Stir-fry 2 to 3 minutes until crisp-tender.
TIPKeep the heat high and keep the vegetables moving for that wok hei flavor.
mix · ~2 min
Combine everything and finish the sauce.
1.Return shrimp to the wok along with roasted cashews.
2.Pour in the soy sauce mixture and toss to coat everything evenly.
3.Stir the cornstarch slurry again, then drizzle it in while tossing continuously.
4.Cook 1 minute until the sauce thickens and turns glossy.
garnish · ~1 min
Garnish and serve immediately.
1.Drizzle sesame oil over the stir-fry and toss once.
2.Sprinkle green onion tops and a pinch of red pepper flakes if using.
3.Serve hot over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the shrimp very dry before cooking to ensure a golden sear instead of steaming.
2
Cook shrimp in a single layer and do not disturb for the first minute to develop a nice crust.
3
Prep all ingredients before you start — stir-frying moves fast and you won't have time to chop mid-cook.
4
Add the cornstarch slurry only after stirring it again; it settles quickly and needs re-emulsifying.
5
Use high heat throughout and keep vegetables moving to achieve wok hei (that smoky, charred flavor).
6
Store leftovers in an airtight container for up to 2 days; reheat in a hot wok, not microwave, to preserve crunch.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Substitute shrimp with diced firm tofu or chicken breast for a protein-packed twist; increase cornstash slurry by 1 teaspoon to maintain sauce thickness.

low oil