Cashew Shrimp: A Classic Cantonese Delight

Name: Cashew Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 stalks Celery ((11.4 oz)); 2 Carrots ((9.2 oz, small medium sized)); 24 pieces Shrimp ((No shells, 13.1 oz)); 1/2 cup Roasted cashew ((3 oz)); 4 slices Ginger ((0.7 oz)); 1 tablespoon Vegetable oil (( 1/2 tablespoon for boil vegetables, 1/2 tablespoon for stir fry)); 1/2 teaspoon Salt; 1 tablespoon Homemade chili oil ((Optional) ); 1/2 tablespoon Sesame oil; 1/4 teaspoon Salt; 1/8 teaspoon White pepper; 1 teaspoon Cornstarch; 1/4 cup Water

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Growing up in Macau and Hong Kong, cashew shrimp was one of the seafood dishes my family often enjoyed at Chinese banquet dinners and local restaurants. It's a classic Cantonese dish that's just as beloved as lobster yee mein, salt & pepper squid, ginger-scallion crab stir-fry, sweet potato leaves stir-fry, pan-fried buns, and eggplant pork.

Unlike many American Chinese takeout versions that are coated in a thick brown sauce, traditional Cantonese-style cashew shrimp features a light, savory sauce that lets the natural sweetness of the shrimp, the crisp vegetables, and the rich flavor of roasted cashews shine through. One tip I always follow is adding the roasted cashews at the very end of cooking so they stay perfectly crunchy instead of becoming soft.

Whether you're preparing a quick weeknight dinner or serving a festive Chinese New Year feast, this easy Chinese cashew shrimp stir-fry is always a crowd-pleaser. Follow along with my step-by-step photos and video to make this authentic Cantonese cashew shrimp recipe at home.

Love Chinese food? Check out these recipes: kung pao chicken, hot & sour soup, braised Chinese mushrooms, mapo tofu, tomato eggs, and steamed pork patty.

Canontese Chinese cashew shrimp stir fry on a white plate

What Is Cashew Shrimp?

Cashew shrimp is a classic Chinese stir-fry made with tender shrimp, crunchy roasted cashews, crisp vegetables, and a light savory sauce. It is especially popular in Cantonese cuisine, where fresh seafood and simple seasonings allow the ingredients' natural flavors to shine.

In traditional Cantonese cooking, cashew shrimp is often served at family dinners, banquet celebrations, and festive occasions such as Chinese New Year. The dish is prized for its balance of textures-the juicy shrimp, crisp vegetables, and crunchy roasted cashews create a delicious contrast in every bite.

Unlike many American Chinese takeout versions coated in a thick, sweet brown sauce, authentic Cantonese cashew shrimp uses a lighter sauce made with oyster sauce, soy sauce, sesame oil, and chicken broth. This allows the shrimp's sweetness and the roasted cashews' nutty flavor to stand out rather than be overwhelmed by the sauce.

The vegetables commonly include celery and carrots, although some families also add snow peas, water chestnuts, mushrooms, or bell peppers. To keep the vegetables bright and crisp, many Cantonese cooks briefly blanch the carrots and celery before stir-frying. After the shrimp are quickly cooked over high heat, the vegetables, sauce, and roasted cashews are tossed together just before serving, creating a flavorful stir-fry that's both light and satisfying.

Why You'll Love This Cashew Shrimp Recipe

Ready in 35 minutes
Better than Chinese takeout
Light, fresh, and not overly salty
Packed with juicy shrimp and crunchy cashews
Great for weeknight dinners
Easy enough for beginners

What does Cantonese cashew shrimp taste like?

Cashew shrimp has a light, savory, and slightly sweet flavor with a delicious balance of textures. The shrimp is tender and juicy, the vegetables are crisp, and the roasted cashews add a rich, nutty crunch.

In traditional Chinese cashew shrimp stir-fry, the sauce is usually mild, not heavy or overly sweet, allowing the natural sweetness of the shrimp and the flavor of the cashews to stand out. It's a well-balanced dish that is both comforting and fresh, with a mix of umami, subtle garlic or ginger notes, and a satisfying crunch in every bite.

Is cashew shrimp healthy?

Yes, cashew shrimp can be a healthy dish, especially when it is made with a light stir-fry sauce and plenty of vegetables.

Shrimp is naturally high in protein and low in calories, making it a great lean protein option. Cashews provide healthy fats, fiber, and important minerals like magnesium and zinc. The carrots and celery add extra nutrients, fiber, and crunch.

To keep cashew shrimp healthier, it's best to:

Use a light amount of oil when stir-frying
Avoid heavy or sugary sauces
Serve with steamed vegetables or rice in moderate portions
Control the amount of cashews if you are watching calories

What is the difference between Chinese cashew shrimp and American cashew shrimp?

The main differences between Chinese cashew shrimp and American-style cashew shrimp lie in the sauce, flavor balance, and cooking style.

Chinese cashew shrimp (especially Cantonese-style) uses a light, savory sauce that enhances the shrimp's natural sweetness and the cashews' nutty flavor. The focus is on freshness and texture, with crisp vegetables like celery and carrots, and a quick stir-fry over high heat.

American Chinese cashew shrimp, on the other hand, is often made with a thicker, sweeter brown sauce. It tends to be more heavily seasoned, sometimes with added sugar or cornstarch to create a glossy, richer coating.

In short:

Chinese version: lighter sauce, cleaner flavors, emphasis on texture and freshness
American version: thicker sauce, sweeter taste, more "takeout-style" richness

Both are delicious, but the Chinese version is more subtle and balanced, while the American-style version is bolder and saucier.

What to Serve with Cashew Shrimp Stir Fry

Cashew shrimp stir fry pairs perfectly with steamed jasmine rice, which soaks up the light, savory sauce while complementing the tender shrimp and crunchy roasted cashews. If you're looking for a heartier meal, it also tastes delicious served with ham fried rice or your favorite noodles, such as vegetable chow mein.

The best side dish depends on your personal preference and the meal you're creating. Whether you're planning a simple weeknight dinner or a festive Chinese-style feast, cashew shrimp is easy to pair with a variety of dishes.

Here are some delicious serving ideas:

What Kind of Shrimp to Use

For the best cashew shrimp stir-fry, I recommend using large shrimp, such as XL or jumbo. They stay juicy and tender while holding up well in a quick stir-fry.

In this recipe, I used frozen XL peeled and deveined shrimp because they are easy to find, convenient, and require less preparation. Just make sure to thaw them properly and pat them dry before cooking for the best texture.

When choosing shrimp, look for:

Firm texture
Clean, ocean-like smell (no strong odor)
Glossy appearance without discoloration

You can use several types of shrimp for this recipe:

White shrimp (Pacific or Gulf shrimp): Mild, slightly sweet flavor with a firm texture that works well in stir-fries.
Black tiger shrimp: Larger in size with a more pronounced, slightly stronger seafood flavor and a meatier texture.

Ultimately, the best shrimp is the one you enjoy most-just choose fresh or properly frozen shrimp of good quality for the best results.

What Are the Ingredients for Cashew Shrimp Stir Fry?

Classic Chinese cashew shrimp stir fry is made with a simple combination of shrimp, vegetables, and roasted cashews. The most commonly used vegetables are carrots and celery, which add color, sweetness, and a crisp texture to the dish.

Cantonese cashew shrimp stir fry ingredients

In this cashew shrimp recipe, you will need:

Shrimp
Carrots
Celery
Roasted cashews
Ginger
Salt
White pepper
Cornstarch
Water or chicken broth
Sesame oil
Vegetable oil
Homemade chili oil (optional)

I like to add a small amount of homemade chili oil because it adds an extra layer of flavor and a gentle heat that enhances the overall dish. However, if you prefer a milder version, you can easily skip it without affecting the core flavor of this cashew shrimp stir-fry-it is completely optional.

Substitutions and Variations:

What Can I Substitute in Cashew Shrimp Stir Fry?

If you don't have all the ingredients on hand, here are some easy substitutions you can use without changing the overall flavor of this cashew shrimp stir fry.

Shrimp substitutions:

Chicken breast or chicken thighs (cut into bite-size pieces)
Scallops for a seafood variation
Firm tofu for a vegetarian option

What vegetables go best with cashew shrimp?

Vegetable substitutions:

Snow peas
Broccoli florets
Bell peppers
Water chestnuts (for extra crunch)
Snap peas

Can I make cashew shrimp without cashews?

Cashew substitutions:

Roasted peanuts (most common alternative)
Almonds
Walnuts (less traditional but still works)

Sauce substitutions:

Water→ chicken or vegetable broth
Salt→ low-sodium soy sauce or tamari (gluten-free option)

Chili oil substitution:

The homemade chili oil is optional. You can:

Skip it for a mild version
Use red pepper flakes for light heat
Add a small drizzle of sriracha for a different flavor profile

No matter which substitutions you use, the key is to keep the dish light, quick-cooked, and balanced so the shrimp and cashews remain the highlight.

Storage:

How to Store Cashew Shrimp?

Cashew shrimp is best enjoyed fresh, but you can store leftovers for later if needed.

Refrigerator:

Store leftover cashew shrimp in an airtight container in the refrigerator for up to 3-4 days. For best texture, allow the dish to cool completely before storing.

Freezer:

You can freeze cashew shrimp for up to 2 months, but the texture of the vegetables and shrimp may soften after thawing. If possible, freeze only the shrimp and sauce without the vegetables and cashews for better results.

How to reheat?

Reheat in a skillet or wok over medium heat for the best texture
Add a small splash of water if needed to loosen the sauce
Avoid microwaving for too long, as it can make the shrimp rubbery

Best tip:

For the best flavor and texture, add the roasted cashews after reheating when storing leftovers. This helps them stay crunchy instead of soft.

Cooking Tips for Cashew Shrimp Stir Fry:

Key Cooking Tip:

The key to perfect cashew shrimp stir-fry is cooking everything quickly over medium-high heat, as in beef chow fun, and adding the cashews at the very end so they stay crunchy.

Here are my step-by-step cooking tips for making the best Chinese cashew shrimp stir fry at home.

Prepare the vegetables

Wash and cut the celery into ¼- to ½-inch pieces.
Wash and slice carrots into thin ⅛ inch pieces.

Prepare the shrimp

Peel and devein the shrimp if needed.
Marinate the shrimp for 5-15 minutes to enhance flavor and keep the texture tender during cooking.

Prepare the cashews

For the best flavor and texture, use pre-roasted cashews if possible. They add a rich nutty taste and stay crunchy in the stir-fry.

If using raw cashews, you can roast them yourself:

Dry pan method: Stir frequently over medium heat until golden and fragrant. Be careful-they can burn quickly.
Oven or air fryer: Roast at 400°F for a few minutes until lightly golden.
Deep-frying: My mom often deep-fries cashews, and this method is also commonly used in restaurants for extra richness.

Blanch the vegetables

Bring 4 cups of water with ½ tablespoon of vegetable oil to a boil.
Add carrots and cook for about 2 minutes.
Add celery and cook for another 2 minutes.
Drain immediately and rinse with cold water to preserve their bright color and crisp texture.

Cook the shrimp

Stir-fry the shrimp over high heat until they just start turning pink.
Do not overcook, as shrimp can quickly become tough and rubbery.
When the shrimp are almost done, add the cornstarch slurry and stir-fry briefly to coat.

Combine everything

Add the blanched vegetables, salt, and optional homemade chili oil.
Stir-fry briefly to combine-avoid overcooking.

Finish with cashews

Turn off the heat first, then add the roasted cashews.
Mix gently to keep the cashews crunchy and prevent them from becoming soft.

Common Mistakes When Making Cashew Shrimp:

Here are some common mistakes to avoid when making cashew shrimp stir fry so your dish turns out flavorful, tender, and perfectly balanced every time. Mastering these simple tips will help you make restaurant-quality cashew shrimp stir fry every time.

Overcooking the shrimp

Shrimp cooks very quickly. If you cook it too long, it becomes tough and rubbery. Remove it from the heat as soon as it turns pink and opaque.

Adding cashews too early

Cashews should always be added at the end. If they are cooked too long in the sauce, they will lose their crunch and become soft.

Skipping the blanching step for vegetables

Blanching carrots and celery helps them stay bright, crisp, and vibrant. Skipping this step can result in dull-colored and soggy vegetables.

Using too much sauce

Cashew shrimp is meant to be a light stir-fry, not a heavy, saucy dish. Too much sauce can overpower the natural sweetness of the shrimp and cashews.

Not drying the shrimp properly

If shrimp is too wet before cooking, it will steam instead of sear. Always pat shrimp dry before stir-frying for the best texture.

Cooking on low heat

Stir-frying requires medium-high heat. Low heat will cause the ingredients to release water, becoming soggy rather than slightly caramelized and flavorful.

FAQs:

Can I use raw cashews for cashew shrimp?

Yes, you can use raw cashews. To bring out their flavor and crunch, you can pan-fry them in a dry skillet over medium heat until golden and fragrant, or air fry them at 400°F for a few minutes. Some people also deep-fry cashews for a richer texture. However, the best option is to use pre-roasted cashews because they have more flavor, a better crunch, and require less preparation.

Can I use other nuts instead of cashews?

Yes, cashews can be substituted with other nuts such as almonds, peanuts, or macadamia nuts. However, the flavor and texture will be slightly different, as cashews are naturally creamy and mild, which works best for this stir-fry.

Can I customize the vegetables in cashew shrimp stir fry?

Yes, this dish is very flexible. While traditional cashew shrimp typically uses carrots and celery, you can easily customize it based on your preference or what you have on hand. Some great alternatives include mushrooms, zucchini, snap peas, bell peppers, or water chestnuts.

Do I need to blanch vegetables for cashew shrimp?

Blanching is optional, but highly recommended. Briefly boiling the vegetables and then rinsing them helps preserve their bright color, crisp texture, and fresh flavor. It also ensures they stay crunchy in the stir-fry rather than softening.

How long does cashew shrimp last in the fridge?

Cashew shrimp can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best texture, it is recommended to enjoy it fresh, as the shrimp and cashews are best when newly cooked.

Instructions for how to make Chinese cashew shrimp:

Preparation:

1. Wash and cut 4 stalks (11.4 oz) of celery into ¼ to ½ inch thick.

carrots cut into slices with wave shaped

2. Wash and cut 2 small to medium-sized (9.2 oz) carrots into ⅛ inch thick slices.

shrimp and seasoning marinate in the bowl top view

3. Put 24 pieces of XL-sized, no-shell shrimp (13.1oz) into a container. Then, add ¼ teaspoon of salt, ⅛ teaspoon of white pepper, and ½ tablespoon of sesame oil. Mix it well and marinate for 5-15 minutes before cooking.

4. In a small container, add 1 teaspoon of cornstarch and ¼ cup of water. Mix it well and set aside.

Cooking:

5. Pour 4 cups of water into a pot and turn on medium-high heat.

6. When the water is boiling, pour ½ tablespoon of vegetable oil into the water. Add the sliced carrots from step 2 into the boiling water and let it cook for 2 minutes.

boiling carrots and celery in the pot top view

7. After that, add the cut celery from step 1 into the water and let it cook for 2 minutes. (Total carrots cook for 4 minutes and celery cook for 2 minutes.)

drained cooked carrots and celery top view

8. Then, drain the water and rinse with cold water because it will help retain the vegetables' vibrant colors and crunchiness.

9. Next, pour ½ tablespoon of vegetable oil into a wok and turn on a medium-small fire. Then add 4 slices of ginger (0.7 oz) and stir-fry them briefly.

shrimp and ginger stir fry in wok top view

10. After, put the marinated shrimp from step 3 into the wok and stir-fry them until they start changing to orange-pink.

cornstarch mixture and shrimp stir fry in wok top view

11. Pour the cornstarch mixture from step 4 into the wok and keep stir-frying the shrimp until the sauce is thick. (Remember to stir the cornstarch mixture well before pouring into the shrimp.)

cooked carrots celery and shrimp in the wok top view

12. In the following step, put the cooked and drained celery carrots from step 8 into the wok.

salt and chili oil with carrots celery and shrimp in the wok top view

13. Then, put ½ teaspoon of salt, 1 tablespoon of homemade chili oil (this is optional), and stir-fry them a little bit.

Cashew carrots celery and shrimp stir fry in wok top view

14. Lastly, turn off the fire and put ½ cup of salted roasted cashew (3 oz) into the wok. Stir-fry or mix it well.

Homemade Chinese cashew shrimp stir fry on a white plate top view

Enjoy this delicious, simple Chinese cashew shrimp stir-fry recipe! Also, check out these recipes: honeydew popsicle, lychee slush, red bean soup, garlic chives eggs, cheung fun, and soy sauce noodles.