Cashew Shrimp

Cashew Shrimp Recipe

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Since I live near the coast of NC, this is a must have recipe. The shrimp are plentiful here and this recipe makes a wonderful entree.


★★★★★ 1 vote

10 Min
10 Min


  • 1 lb
    raw, shelled & deveined medium shrimp
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    canola oil
  • 1 1/2 c
    julienne cut bell pepper
  • 1 tsp
    minced garlic
  • 1/4 tsp
    lemon pepper
  • 1 Tbsp
  • 1 can(s)
    8 oz sliced water chestnut - drained
  • 6 oz
    snow peas (thawed if frozen)
  • 1/2 c
    chopped scallions (green & white part)
  • 1 c
    toasted cashews
  • ·
    for sauce:
  • 1/2 c
    chicken broth
  • 1 Tbsp
    soy sauce

How to Make Cashew Shrimp


  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.

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About Cashew Shrimp

Course/Dish: Fish Seafood
Other Tag: Quick & Easy

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