10 Minute Cashew Shrimp - This recipe is quick, easy, and delicious! (2024)

• ▢ ¼ cup Low Sodium Soy Sauce or regular soy sauce
• ▢ 1 Tablespoon Rice Wine Vinegar
• ▢ 1 Tablespoon Packed Brown Sugar
• ▢ 2 Tablespoons Oyster Sauce
• ▢ ½ teaspoon Toasted Sesame Oil
• ▢ 3 Tablespoons Vegetable Oil
• ▢ 1 pound shrimp cleaned and seasoned with a little salt & pepper
• ▢ 3 cloves garlic chopped
• ▢ 1 inch piece fresh ginger peeled & grated
• ▢ ¼ cup Sherry
• ▢ 2 Tablespoons Cornstarch mixed well with ¼ cup of cold water until smooth
• ▢ 1 cup Cashews Unsalted
• ▢ Ground white pepper to taste you can use black if need be
• ▢ 2 Green Onions Sliced
• ▢ Cooked Rice for Serving

US Customary - Metric

• In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.

• Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside.

• Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute.

• Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol.

• Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). stir to coat everything with the sauce. You can add a little water if the sauce looks too thick. Add the shrimp to the sauce.

• Sprinkle on the green onions. Serve with cooked rice.

Author:Erren Hart

Course:Dinner

Cuisine:Chinese

Keyword:cashew shrimp recipes, easy stir fry, quick 10 minute meals