Best 8 Cashew Shrimp Recipes

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

Steps:

• Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
• Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
• Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

CASHEW SHRIMP

Steps:

• Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
• Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.

SHRIMP (OR CHICKEN) WITH CASHEW NUTS

Steps:

• Combine sauce ingredients and set aside.
• Mix shrimp with cornstarch.
• Heat oil*.
• Deep-fry shrimp (or chicken) until color changes.
• Drain.
• Remove.
• Deep-fry cashews in large strainer until light brown (about 30 seconds).
• Drain, Remove.
• Reheat 2 T.
• oil in wok.
• Fry chilies until dark brown.
• Add scallion and garlic.
• Stir-fry 30 seconds.
• Add onion, stir-fry 1 minute.
• Add green pepper, stir-fry 30 seconds more.
• Remove chilies.
• Pour in sauce, bring to a boil.
• Add shrimp (or chicken) and nuts.
• Mix until shrimp (or chicken) and nuts are glazed.
• Removed to serving platter.
• Serve over rice.
• *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
• oil* I use peanut oil for this recipe.

CASHEW SHRIMP WITH WATER CHESTNUTS

Steps:

• In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
• Mix all sauce ingredients together in a small bowl.
• Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
• Heat the oil to 325 degrees F.
• Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
• Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
• Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

CASHEW, SHRIMP AND PEA SALAD

Steps:

• Dressing: Mix first four ingredients and set aside.
• Set aside 1/4 cup of cashews for garnish.
• Combine the remaining cashews, peas, green onions, celery and shrimp.
• Add dressing and toss gently to coat.
• Season with salt and pepper. Sprinkle reserved cashews over top.

COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
• In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
• Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
• Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
• Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
• To make cashew dipping sauce:
• In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.

CASHEW AND COCONUT SHRIMP

Steps:

• Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
• Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
• In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
• In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
• Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
• Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
• Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

CASHEW SHRIMP

Steps:

• 1. Rinse shrimp and drain. Mix shrimp with the soy sauce. Heat a wok (or heavy large skillet) until hot. Pour in canola oil. Stir fry the shrimp just until pink, remove & set aside, Saute the bell pepper and garlic for one minute making sure garlic does not burn.
• 2. Add water chestnuts and snow peas, heat throughly: remove from heat.
• 3. Sauce:
• 4. Combine chicken broth, cornstarch, lemon pepper and remaining Tablespoon of soy sauce and stir together. Place wok back on heat and add sauce mixture. Cook stirring constantly until thick and bubbling.
• 5. Add shrimp back to the wok and mix well. Sprinkle with cashews & scallions. Serve over fried rice.