Shrimp And Cashew Stir-Fry
A vibrant stir-fry featuring succulent shrimp, crunchy cashews, fresh vegetables, and savory soy sauce, perfect for quick, flavor-packed meals suited for seafood lovers and stir-fry enthusiasts.
Ingredients
Instructions
- Shell and devein the shrimp and set aside.
- In a large frying pan, heat peanut oil and stir in cashews; brown them and remove with a slotted spoon.
- In the same pan, stir in the onion and cabbage, cooking about 3 minutes.
- Add mushrooms and cook until browned.
- Mix in garlic and shrimp, stirring until the shrimp turn pink.
- Combine soy sauce and water; add cornstarch to thicken the sauce.
- Pour the sauce into the pan, stir well, and cook until heated through.
- Serve the stir-fry over cooked rice.
Tips & Substitutions
For optimal flavor, use fresh shrimp if possible. You can substitute cashews with peanuts or almonds if needed. To enhance the dish, consider adding bell peppers or carrots for extra color and crunch. If you're short on time, pre-cooked shrimp can be used; just reduce the cooking time accordingly. For a gluten-free option, use tamari instead of soy sauce.
Serving Suggestions
Serve the shrimp and cashew stir-fry over steamed rice for a satisfying meal. It pairs beautifully with Baby Shrimp With Rice for a delightful seafood feast. Consider adding a side of steamed vegetables or a fresh salad to round out the meal. For an alternative, serve with noodles, which can also absorb the sauce well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a skillet over medium heat to avoid overcooking the shrimp. Adding a splash of water can help revive the dish's moisture. Avoid microwaving if possible, as it may make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Cashew Stir-Fry contains roughly 1069 calories, with 28g protein, 65g carbohydrates, and 83g fat. It is an excellent source of protein (56% of the Daily Value), vitamin D (56% of the Daily Value), and iron (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1907mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Thawing can be done overnight in the refrigerator or quickly under cold running water. Once thawed, pat them dry to remove excess moisture, which helps achieve a better sear during cooking.
What can I substitute for peanut oil?
If you don’t have peanut oil, you can use vegetable oil or canola oil as a substitute. These oils have a high smoke point similar to peanut oil. However, if you want a nutty flavor, sesame oil can be a good alternative, but add it towards the end of cooking to prevent burning.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or Sriracha sauce into the sauce mixture. You can also add sliced fresh jalapeños or Thai bird chilies when cooking the onions. Adjust the amount based on your heat preference, ensuring it complements rather than overpowers the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).