Name: Cashew Shrimp (腰果虾仁) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb shrimp, peeled and deveined; 2 teaspoons Shaoxing wine; 1/4 teaspoon salt; 2 teaspoons cornstarch; 1/2 cup chicken stock; 1 tablespoon oyster sauce; 1 teaspoon light soy sauce; 1 teaspoon sugar; 2 teaspoons cornstarch; 1/2 teaspoon chicken bouillon powder; 1/8 teaspoon white pepper; 1/2 cup unsalted cashews, roasted; 2 tablespoons peanut oil (or vegetable oil); 2 teaspoons ginger, minced; 1 clove garlic, minced; 2 green onions, sliced; 2 stalks celery, diced on the bias into 1/2” pieces; 1/2 red pepper, sliced

Jump to Recipe

If you’re craving a vibrant, restaurant-caliber stir-fry that comes together surprisingly fast, Cashew Shrimp (腰果虾仁) is about to be your new weeknight hero. This cherished classic delivers plump, juicy shrimp bathed in a savory sauce, tossed with tender-crisp veggies and golden roasted cashews for a nutty bite in every forkful. With layers of flavor and texture, all singing in perfect harmony, Cashew Shrimp (腰果虾仁) proves you don’t need a long list of special ingredients to enjoy an extraordinary dish at home.

Cashew Shrimp (腰果虾仁) Recipe - Recipe Image

Ingredients You’ll Need

One of the beauties of Cashew Shrimp (腰果虾仁) is how each ingredient pulls its weight in the pan, from the buttery crunch of cashews to the sweet, briny shrimp and aromatic trifecta of garlic, ginger, and green onion. Here’s what you’ll need and why every piece matters.

Shrimp (1 lb, peeled and deveined): Fresh or frozen shrimp bring rich, oceanic flavor and a juicy, springy texture that anchors the dish.
Shaoxing wine (2 teaspoons): This classic Chinese cooking wine brightens and seasons the shrimp, adding gentle depth.
Salt (1/4 teaspoon): Just enough to enhance the shrimp’s natural sweetness.
Cornstarch (2 teaspoons, plus 2 more for the sauce): Needed twice: first to velvet the shrimp so they stay tender, and again to thicken the glossy sauce.
Chicken stock (1/2 cup): Gives body and mild savory backbone to the sauce.
Oyster sauce (1 tablespoon): This pantry staple packs loads of umami and sweetness for perfect balance.
Light soy sauce (1 teaspoon): Adds a shot of saltiness and traditional soy flavor.
Sugar (1 teaspoon): Rounds out the sauce and balances the salty elements.
Chicken bouillon powder (1/2 teaspoon): A little secret weapon for richer flavor intensity!
White pepper (1/8 teaspoon): Provides gentle heat that lingers softly in the background.
Unsalted roasted cashews (1/2 cup): The star crunch! They absorb flavors and give joyful texture.
Peanut oil or vegetable oil (2 tablespoons): Choose your favorite neutral oil for clean, high-heat stir-frying.
Ginger, minced (2 teaspoons): Fresh, warm spice that perfumes the whole dish.
Garlic, minced (1 clove): Just a little garlic to pop up the savoriness.
Green onions, sliced (2 stalks): Lively color and a mild oniony bite.
Celery, diced on the bias (2 stalks): Crisp veg for crunch and subtle earthy notes.
Red pepper, sliced (1/2): A sweet, colorful contrast to the shrimp and sauce.

How to Make Cashew Shrimp (腰果虾仁)

Step 1: Marinate the Shrimp

Marinating shrimp is the first small but mighty step to maximizing their succulence in Cashew Shrimp (腰果虾仁). In a medium bowl, toss together your peeled and deveined shrimp with Shaoxing wine, a pinch of salt, and that first set of cornstarch. The wine subtly seasons and tenderizes, while the cornstarch forms a whisper-thin coating that locks in moisture during stir-frying. Let the shrimp sit while you prep the rest—just a few minutes works wonders.

Step 2: Whisk Together the Sauce

While the shrimp takes its quick soak, combine all the sauce elements in a small bowl: chicken stock, oyster sauce, soy, sugar, the second portion of cornstarch, chicken bouillon, and white pepper. Give this a good stir so the cornstarch disperses completely. This flavorful blend will transform into a silky sauce that clings to every bite—make sure it’s lump-free before you cook!

Step 3: Sear the Shrimp

Heat a large skillet or wok over medium-high heat and add your first portion of oil. When hot and shimmering, spread the shrimp out in a single layer—this is key for beautiful even browning. Let them cook undisturbed for about a minute until the underside just starts to turn golden, then flip and finish on the other side. Give them a quick few tosses so all surfaces turn opaque and white, then scoop them onto a plate. They’ll finish later in the sauce, so avoid overcooking now.

Step 4: Bloom the Aromatics

In the same pan, add your remaining oil, and toss in the minced garlic, ginger, and green onions. Stir just until you catch that heady fragrance—this usually takes less than a minute. Blooming these aromatics in hot oil releases their essential oils into the pan, forming the flavor backbone for Cashew Shrimp (腰果虾仁).

Step 5: Stir-Fry the Veggies

Add the celery first, stir-frying for about a minute to soften slightly while preserving its bite. Then add those jewel-bright red pepper strips and continue tossing for another minute. This staggered approach ensures everything cooks perfectly—crisp and not mushy!

Step 6: Finish the Stir-Fry

Add the cooked shrimp back to the skillet. Give your pre-mixed sauce another quick stir (to keep the cornstarch from settling), then pour it in. Stir swiftly and watch as the sauce bubbles up and thickens, coating all ingredients in a glossy, delicious glaze. This should only take a minute or two—don’t step away!

Step 7: Add Cashews and Serve

Finally, toss in those roasted cashews and give everything one last, quick stir. Immediately transfer your Cashew Shrimp (腰果虾仁) to a serving plate to stop the cooking and preserve the best textures. Serve piping hot and get ready for rounds of applause at the table!

How to Serve Cashew Shrimp (腰果虾仁)

Garnishes

The right garnish not only adds color but can also amplify flavor and highlight the fresh appeal of Cashew Shrimp (腰果虾仁). Try a scattering of sliced green onions, a handful of chopped cilantro, or even a pinch of toasted sesame seeds for a little nutty lift. For a stunning finish, a twist of lemon or lime zest really wakes up the flavors, too.

Side Dishes

This dish is a natural over fluffy steamed rice, where every grain soaks up extra sauce. For a lighter spin, Cashew Shrimp (腰果虾仁) also pairs beautifully with cauliflower rice, a bowl of hot jasmine rice, or a simple plate of garlicky stir-fried greens like bok choy, snap peas, or Chinese broccoli. The fresh veggies make a crisp, cooling counterpoint to the warm, savory shrimp.

Creative Ways to Present

Why not let this dish shine at your next dinner party? Serve Cashew Shrimp (腰果虾仁) in lettuce cups for an interactive starter, or spoon it over individual rice bowls for easy entertaining. For a fun family meal, I love placing the pan in the center and letting everyone dig in family-style—don’t forget extra cashews for topping!

Make Ahead and Storage

Storing Leftovers

Got extra Cashew Shrimp (腰果虾仁)? Lucky you! Store any leftovers in an airtight container in the fridge. The flavors will continue to meld, and it will keep well for up to 2 days. The cashews will soften a bit, but the shrimp and veggies will still taste fantastic.

Freezing

While technically you can freeze Cashew Shrimp (腰果虾仁), it’s best enjoyed fresh. The texture of the shrimp can become rubbery once thawed, and the vegetables tend to lose their crunch. If you must, freeze it in a tightly sealed freezer bag for up to one month, but try to eat it sooner rather than later for the best taste.

Reheating

To reheat, simply warm the leftovers in a hot skillet with a splash of water or stock to help the sauce loosen up. Stir constantly for a minute or two until hot. The microwave works in a pinch (cover the container with a vented lid), but the skillet really helps keep everything perky and prevents rubbery shrimp.

FAQs

Can I use frozen shrimp for Cashew Shrimp (腰果虾仁)?

Absolutely! Thaw the shrimp fully, pat them dry with paper towels, and proceed with the recipe. The result will still be juicy, flavorful, and delicious.

Is there a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, a splash of dry sherry or even a mild dry white wine will do in a pinch. Or simply skip it—the dish will still be tasty!

Can I make Cashew Shrimp (腰果虾仁) gluten-free?

Yes! Use a gluten-free soy sauce (like tamari) and make sure your oyster sauce is gluten-free as well. Double-check your chicken bouillon powder, too.

What other vegetables work in this recipe?

Snow peas, snap peas, carrots, or yellow bell pepper all work beautifully if you want to mix things up or use what’s in your fridge. Just keep the total quantity similar for best sauce coverage.

Can I use pre-cooked shrimp?

It’s best to use raw shrimp for this recipe, as it cooks quickly and soaks up more flavor. If you only have pre-cooked shrimp, add them at the very end, quickly tossing in the sauce just to heat through and avoid overcooking.

Final Thoughts

Cashew Shrimp (腰果虾仁) is my go-to when I want to dazzle without the fuss—proof that extraordinary meals can be beautifully simple. I can’t wait for you to try this at home and share it with those you love!

Cashew Shrimp (腰果虾仁) Recipe

★★★★★

5.2 from 23 reviews

Author: Noah
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-vegetarian

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Description

This Cashew Shrimp recipe combines succulent shrimp with crunchy cashews in a savory sauce, creating a flavorful and satisfying dish that is perfect for a quick and delicious meal.

Instructions

Prepare the Shrimp: In a medium-sized bowl, combine shrimp, Shaoxing wine, salt, and cornstarch. Mix well to coat the shrimp evenly.
Make the Sauce: Mix all sauce ingredients in a small bowl.
Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the shrimp until golden, then transfer to a plate.
Sauté Aromatics: Add remaining oil to the skillet and sauté garlic, ginger, and green onions.
Add Vegetables: Stir in celery and red pepper, cooking briefly.
Combine: Return cooked shrimp to the skillet, add the sauce, and stir until thickened.
Finish: Mix in cashews, then transfer everything to a plate and serve hot.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese