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Cashew Shrimp


  • ¼ cup Low Sodium Soy Sauce or regular soy sauce 

  • 1 Tablespoon Rice Wine Vinegar

  • 1 Tablespoon Packed Brown Sugar

  • 2 Tablespoons Oyster Sauce

  • ½ teaspoon Toasted Sesame Oil

  • 3 Tablespoons Vegetable Oil

  • 1 pound shrimp cleaned and seasoned with a little salt & pepper

  • 3 cloves garlic chopped

  • 1-inch piece fresh ginger peeled & grated

  • ¼ cup Sherry

  • 2 Tablespoons Cornstarch mixed well with ¼ cup of cold water until smooth

  • 1 cup Cashews Unsalted

  • Ground white pepper to taste you can use black if need be

  • 2 Green Onions Sliced

  • Cooked Rice for Serving


  • In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.

  • Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside.

  • Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute.

  • Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol.

  • Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). stir to coat everything with the sauce. You can add a little water if the sauce looks too thick. Add the shrimp to the sauce.

  • Sprinkle on the green onions. Serve with cooked rice.

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