Bev's Jazzed Up Cashew Shrimp

Elevate your weeknight dinners with "Bev's Jazzed Up Cashew Shrimp," a vibrant and flavor-packed dish that combines tender shrimp, crunchy toasted cashews, and a luscious savory-sweet sauce. This quick and easy recipe comes together in just 25 minutes, making it perfect for busy nights. Featuring a bold blend of soy sauce, hoisin sauce, honey, and a hint of rice vinegar, the sauce clings beautifully to stir-fried shrimp, crisp red bell peppers, and aromatic green onions. Toasted cashews add a delightful crunch, while a sprinkling of sesame seeds provides a touch of elegance. Serve this irresistible dish over fluffy cooked rice for a satisfying, restaurant-quality meal at home. Perfect for seafood lovers and Asian-inspired cuisine enthusiasts, this recipe is sure to become a new favorite in your rotation.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound Shrimp (peeled and deveined)
• 0.5 cup Raw cashews
• 3 tablespoons Soy sauce
• 2 tablespoons Hoisin sauce
• 1 tablespoon Honey
• 1 tablespoon Rice vinegar
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced or grated)
• 1 tablespoon Cornstarch
• 3 tablespoons Water
• 2 tablespoons Vegetable oil
• 2 Green onions (sliced)
• 1 Red bell pepper (thinly sliced)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 4 cups Cooked rice (for serving)

Directions

Step 1

In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, and minced ginger. Set aside.

Step 2

In another small bowl, mix cornstarch and water until smooth to create a slurry. Set aside for thickening later.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the raw cashews and toast them for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Transfer the shrimp to a plate and set aside.

Step 5

To the skillet, add the green onions and red bell pepper. Stir-fry for 2 minutes until the vegetables are softened slightly.

Step 6

Return the cooked shrimp and toasted cashews to the skillet. Pour in the sauce mixture and stir to combine.

Step 7

Slowly add the cornstarch slurry while stirring, and cook for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables.

Step 8

Remove from heat, garnish with sesame seeds (if using), and serve hot over cooked rice.

Nutrition Facts

Serving size	(1635.4g)

Amount per serving	% Daily Value*
Calories	2286.4

Total Fat 61.0g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 17.4g
Cholesterol 886.8mg	0%
Sodium 3133.1mg	0%
Total Carbohydrate 296.0g	0%
Dietary Fiber 9.5g	0%
Total Sugars 34.9g
Protein 148.9g	0%

Vitamin D 811.1IU	0%
Calcium 370.9mg	0%
Iron 9.5mg	0%
Potassium 2348.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 25.6%

Carbs: 50.8%