Cashew Shrimp
The ultimate weeknight meal, Cashew Shrimp combines tender shrimp and crunchy cashews in a sweet-savory sauce that’s irresistible. Ready in just 20 minutes, this easy recipe is perfect for busy nights yet fancy enough for guests. Make it tonight!
Equipment
- Skillet
- Whisk
- Peeler
- Wooden Spoon
- Baking Sheet
Ingredients
- ⅓ cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- to taste salt and pepper
- 1 cup roasted cashews
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and ginger to create the sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Cook until shrimp turn pink and are cooked through, about 2 to 3 minutes per side.
- Add the roasted cashews to the skillet with the shrimp and pour the sauce over the top. Stir well to coat and cook for an additional 2 minutes until the sauce is heated through. Serve hot over rice, noodles, or vegetables.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish is not recommended for freezing due to the texture of the shrimp.
- Pairing: Serve with steamed rice or fresh salad to balance the flavors.
- Leftovers: Great for lunch the next day, reheating well in the microwave.
- Serving Style: Perfect for family dinners or entertaining guests, this dish impresses every time.