20 minute cashew shrimp with sticky garlic soy sauce. Who’s craving some shrimp with crunchy cashews? They’re hearty, easy to make and incredibly delicious. Can you see the sticky goodness shining right through?
Cashew Shrimp Stir Fry
Cashew nuts and pan-seared shrimp get tossed in a honey garlic soy sauce with lots of fresh basil for extra flavor. I like it spooned over udon noodles, but it’s also great with rice noodles or steamed rice. Actually, you can use any type of noodles with a strong hold, spaghetti would work great for example.
The sauce is made up of garlic, chili, lemon, soy sauce, oyster sauce and sweet honey. Super easy and delicious!
Serving tip
Serve with udon noodles, egg noodles, or rice noodles. You can also pair it with fluffy white rice or basmati rice.
Storage
If you have leftovers, let them cool completely at room temperature. Transfer to an airtight container and store in the fridge for up to 2 days or freeze for up to 3 months. Reheat in a nonstick pan over low heat.
More shrimp, please!
- Creamy Tomato and Shrimp Risotto
- Cheese Polenta with Chorizo and Shrimp
- Garlic butter pasta with shrimp
20 Minute Cashew Shrimp with Sticky Garlic Soy Sauce
Ingredients
- 9 ounces udon noodles - or rice noodles
- 11 ounces shrimp - peeled and deveined
- 2 ounces cashews
- 1 shallot - finely chopped
- 4 cloves garlic - finely chopped
- 2 tbsp rice oil - or vegetable oil
- ½ tsp chili powder
- 1 tsp freshly grated ginger - or ½ tsp ginger powder
- 2 tbsp corn starch
- 3 tbsp low sodium soy sauce - more to taste
- 1 tbsp oyster sauce
- 1 tbsp honey
- ⅔ cup water
- 1 tbsp lemon juice
- black pepper
- 20 fresh basil leaves
Instructions
- Boil rice noodles according to package directions.
- Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimps and fry until pink, stirring often, about 1 minute per side. Add garlic, shallot, ginger, chili and cashews. Cook for 1 minute.
- Stir in the corn starch. Then add the soy sauce, oyster sauce, honey and water, stir to combine. Bring the mixture to a simmer, cook 5 minutes, scraping up browned bits with a wooden spoon and stirring occasionally, until warmed throughout and sticky.
- Remove from heat and stir in the lemon juice and basil leaves. Taste and season with black pepper and soy sauce if needed. Add extra water if you want the sauce thinner.
- Serve immediately with noodles. Enjoy!
Leave a Reply