Cashew shrimp is a sweet, sticky, and totally delicious recipe. Skip the takeout and make this easy dinner at home instead!
Cashew shrimp is the seafood spin on my popular cashew chicken , and it’s just as easy to love. It’s sweet, sticky, and comforting in that can’t-stop-taking-bites kind of way.
I dust the shrimp with a bit of cornstarch to give them a light, crispy coating, then toss them in a simple hoisin-based sauce with a few classic Asian flavors. A handful of toasted cashews finishes it off perfectly. I like to serve it with basmati rice or cauliflower rice , plus steamed or roasted broccoli to round out the meal.
What kind of shrimp to use?
You can use either fresh shrimp or fully thawed frozen shrimp. When buying shrimp, I recommend looking for ocean-friendly certifications like MSC, ASC, or Ocean Wise.
I prefer medium-sized shrimp, typically labeled 36–40 per pound. You can leave the tails on if you like the look, but I find they’re much easier to eat with the tails removed. Just pinch the tail, and it will pull right off.
How long does cashew shrimp last in the fridge?
Store: Cashew shrimp will keep for up to 2 days in your fridge in a covered container.
Reheat: I prefer to reheat it gently on the stovetop, but a microwave works, too. You only warm the shrimp, not cook them further.
Cashew Shrimp (20-minute recipe!)
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Ingredients
Cashew Shrimp
- ▢ 1 ½ lb medium-sized shelled shrimp
- ▢ ¼ cup cornstarch
- ▢ 2 tablespoons cooking oil (I like avocado oil)
- ▢ ¾ cup cashews (toasted – see notes)
- ▢ Sesame seeds and minced cilantro (to serve)
Cashew Shrimp Sauce
- ▢ 1 teaspoon cornstarch
- ▢ ¾ cup low-sodium chicken or vegetable stock
- ▢ ⅓ cup hoisin sauce
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon low-sodium soy sauce
- ▢ 1 tablespoon rice vinegar (can sub white vinegar)
- ▢ 2 cloves garlic (minced)
- ▢ 1 teaspoon finely minced ginger
Instructions
- Place the shrimp and starch in a medium-sized bowl and toss to combine. 1 ½ lb medium-sized shelled shrimp, ¼ cup cornstarch
- Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients. 1 teaspoon cornstarch, ¾ cup low-sodium chicken or vegetable stock, ⅓ cup hoisin sauce, 2 tablespoons honey, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon finely minced ginger
- Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more. 2 tablespoons cooking oil
- Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top. ¾ cup cashews, Sesame seeds and minced cilantro
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Notes
Nutrition
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Cashew Shrimp (20-minute recipe!)
Ingredients
Cashew Shrimp
- 1 ½ lb medium-sized shelled shrimp
- ¼ cup cornstarch
- 2 tablespoons cooking oil , I like avocado oil
- ¾ cup cashews , toasted - see notes
- Sesame seeds and minced cilantro , to serve
Cashew Shrimp Sauce
- 1 teaspoon cornstarch
- ¾ cup low-sodium chicken or vegetable stock
- ⅓ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar , can sub white vinegar
- 2 cloves garlic , minced
- 1 teaspoon finely minced ginger
Instructions
- Place the shrimp and starch in a medium-sized bowl and toss to combine. 1 ½ lb medium-sized shelled shrimp, ¼ cup cornstarch
- Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients. 1 teaspoon cornstarch, ¾ cup low-sodium chicken or vegetable stock, ⅓ cup hoisin sauce, 2 tablespoons honey, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon finely minced ginger
- Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more. 2 tablespoons cooking oil
- Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top. ¾ cup cashews, Sesame seeds and minced cilantro
