Cashew shrimp is a classic and popular Chinese dish like lobster yee mein, salt & pepper squid, sweet potato leaves stir fry, pan fried buns and eggplant pork. Also, cashew shrimp is great for a regular meal or Chinese New Year feast. This Chinese cashew shrimp stir fry recipe is simple and delicious! Let’s learn how to make this cashew shrimp stir fry with step by step photos and a video.
Love Chinese food? Check out these kung pao chicken, hot & sour soup, braised Chinese mushrooms, mapo tofu, tomato eggs and steamed pork patty recipes.
What is cashew shrimp?
Cashew shrimp is a popular dish in many Asian cuisines, especially in Chinese cuisine. This Chinese cashew shrimp stir fry is a classic and popular dish for regular meals and Chinese New Year feast. Also, it is a well-loved dish in Chinese cuisine and commonly found in Chinese restaurants and takeout menus.
Typically, it is made of celery, carrots, shrimp and stir fry with cashew. Usually people boil the carrots and celery first. Then, rinse it with the cold water to help retain its vibrant colors and crunchiness. After that, stir fry the shrimp until it changes to orange pink. Add sauce, vegetables, roasted cashews and stir fry them.
What to serve with cashew shrimp stir fry?
Cashew shrimp served well with steamed rice because of the savory, umami flavor, tender shrimp and crunchy cashews. However, you can also serve shrimp cashew with fried rice or noodles. The choice of side dish depends on your personal preferences and the overall balance of your flavors. You can mix and match with these suggestions or explore other side dishes that are suitable for you.
What kind of shrimp should I use?
It is best to use XL or jumbo sized shrimp that are fresh and good quality. In this cashew shrimp stir fry recipe, I used frozen XL sized and no shell shrimp because it is easier to find, less preparation work and cleaning. Remember to look for shrimp with a firm texture, a glossy appearance and no strong odor.
You can use white shrimp also called Pacific or Gulf white shrimp. They have a sweet and mild flavor with a firm texture that holds up well during cooking. Or, black Tiger shrimp because they are known for the large size and distinctive black stripes. Also, they have a slightly stronger flavor and meaty texture compared to white shrimp. However, always choose the type and size of shrimp that you enjoy and suit your preferences.
What are the ingredients for shrimp with cashew nuts stir fry?
Classic Chinese cashew shrimp stir fry is made with vegetable, shrimp and cashew nuts. The choice of vegetables usually are carrots and celery.
Therefore, in this cashew shrimp recipe, the ingredients are carrots, celery, shrimp, roasted cashew, salt, ginger, cornstarch, water, white pepper, sesame oil, vegetable oil and homemade chili oil.
Besides, I like to add homemade chili oil because it does give more flavor to the dish and extra layer to the food. If you cannot handle spicy food, you can skip the chili oil. It is optional.
Cooking tips for how to make Chinese cashew shrimp:
- Wash and cut celery into ¼ to ½ inch thick.
- Wash and cut carrots into ⅛ inch thick slices.
- Remove shrimp shells and marinate it for at least 5-15 minutes before cooking.
- The best is to use roasted cashew nuts because it enhances the flavor and gives a nice crunchy texture. If not, use the raw cashew and roast the cashews in a dry pan over medium heat. Stir it frequently until they turn golden brown and fragrant. Be careful not to burn them because they can go from perfectly roasted to burnt quickly. Or, you can air fry the cashew nuts for a few minutes at 400 F. Some people like to deep fry cashew nuts as well.
- Pour 4 cups of water and ½ tablespoon of vegetable oil into a pot. Turn on the fire to medium, when the water is boiling, put the sliced carrots and let it cook for 2 mins. Then, add the cut celery and cook for 2 minutes. ( Total carrots cook for 4 minutes and celery cook for 2 minutes.) Drain it and rinse with cold water because it will help retain its vibrant colors and crunchiness.
- It is important not to overcook shrimp and cook it quickly. If not, it will be tough and rubbery. When you stir fry the shrimp, you see it start changing to orange pink, add the cornstarch mixture and stir fry it.
- Add the cooked celery, carrots, salt and homemade chili oil, then stir it a little. Remember don’t overcook or stir fry too long.
- Lastly, turn off the fire and add the roasted cashew, stir fry or mix well. This way, it can help to preserve cashew’s the crunchiness texture and won't become soft or mushy.
FAQs:
Yes, you can use raw cashew. Then, pan fry them in a dry pan over medium heat or air fry them for a few minutes at 400 F. Some people like to deep fry cashew nuts as well. The best is to use roasted cashew nuts because it enhances the flavor, gives a nice crunch texture and less preparation work.
Yes, you can substitute cashews with other nuts such as almonds, peanuts, or macadamia nuts. However, the flavor and texture may be slightly different.
This dish normally uses carrots and celery. But, you can use vegetables based on your preferences or what is available. Some people like to use mushrooms, zucchini, snap peas, or water chestnuts.
It can typically last up to 3-4 days in the refrigerator. However, it is best to consume it the same day.
Instructions for how to make cashew shrimp:
Preparation:
1. Wash and cut 4 stalks (11.4 oz) of celery into ¼ to ½ inch thick.
2. Wash and cut 2 small medium sized (9.2 oz) carrots into ⅛ inch thick slices.
3. Put 24 pieces of XL size of 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 fire.
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.
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.)
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 medium small fire. Then, add 4 slices of ginger (0.7 oz) and stir fry them a little bit.
10. After, put the marinated shrimp from step 3 into the wok and stir fry them until it starts changing to orange pink.
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.)
12. The following step, put the cooked and drained celery carrots from step 8 into the wok.
13. Then, put ½ teaspoon of salt, 1 tablespoon of homemade chili oil (this is optional) and stir fry them a little bit.
14. Lastly, turn off the fire, put ½ cup of salted roasted cashew (3 oz) into the wok. Stir fry or mix it well.
Enjoy this delicious and simple Chinese cashew shrimp stir fry recipe! Also, check out these honeydew popsicle, lychee slush, beef chow fun, red bean soup, cheung fun and soy sauce noodle recipes.
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Cashew Shrimp
Equipment
- 1 Wok or pan
- 1 Pot
Video
Ingredients
- 4 stalks Celery (11.4 oz)
- 2 Carrots (9.2 oz, small medium sized)
- 24 pieces Shrimp (No shells, 13.1 oz)
- ½ cup Roasted cashew (3 oz)
- 4 slices Ginger (0.7 oz)
- 1 tablespoon Vegetable oil ( ½ tablespoon for boil vegetables, ½ tablespoon for stir fry)
- ½ teaspoon Salt
- 1 tablespoon Homemade chili oil (Optional)
Marinate shrimp:
- ½ tablespoon Sesame oil
- ¼ teaspoon Salt
- ⅛ teaspoon White pepper
Thicken sauce:
- 1 teaspoon Cornstarch
- ¼ cup Water
Instructions
- Wash and cut 4 stalks (11.4 oz) of celery into ¼ to ½ inch thick.
- Wash and cut 2 small medium sized (9.2 oz) carrots into ⅛ inch thick slices.
- Put 24 pieces of XL size of 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.
- In a small container, add 1 teaspoon of cornstarch and ¼ cup of water. Mix it well and set aside.
- Pour 4 cups of water into a pot and turn on medium high fire.
- 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.
- 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.)
- Then, drain the water and rinse with cold water because it will help retain the vegetables vibrant colors and crunchiness.
- Next, pour ½ tablespoon of vegetable oil into a wok and turn on medium small fire. Then, add 4 slices of ginger (0.7 oz) and stir fry them a little bit.
- After, put the marinated shrimp from step 3 into the wok and stir fry them until it starts changing to orange pink.
- 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.)
- The following step, put the cooked and drained celery carrots from step 8 into the wok.
- Then, put ½ teaspoon of salt, 1 tablespoon of homemade chili oil (this is optional) and stir fry them a little bit.
- Lastly, turn off the fire, put ½ cup of salted roasted cashew (3 oz) into the wok. Stir fry or mix it well.
Notes
Cooking tips for how to make Chinese cashew shrimp:
- Wash and cut celery into ¼ to ½ inch thick.
- Wash and cut carrots into ⅛ inch thick slices.
- Remove shrimp shells and marinate it for at least 5-15 minutes before cooking.
- The best is to use roasted cashew nuts because it enhances the flavor and gives a nice crunchy texture. If not, use the raw cashew and roast the cashews in a dry pan over medium heat. Stir it frequently until they turn golden brown and fragrant. Be careful not to burn them because they can go from perfectly roasted to burnt quickly. Or, you can air fry the cashew nuts for a few minutes at 400 F. Some people like to deep fry cashew nuts as well.
- Pour 4 cups of water and ½ tablespoon of vegetable oil into a pot. Turn on the fire to medium, when the water is boiling, put the sliced carrots and let it cook for 2 mins. Then, add the cut celery and cook for 2 minutes. ( Total carrots cook for 4 minutes and celery cook for 2 minutes.) Drain it and rinse with cold water because it will help retain its vibrant colors and crunchiness.
- It is important not to overcook shrimp and cook it quickly. If not, it will be tough and rubbery. When you stir fry the shrimp, you see it start changing to orange pink, add the cornstarch mixture and stir fry it.
- Add the cooked celery, carrots, salt and homemade chili oil, then stir it a little. Remember don’t overcook or stir fry too long.
- Lastly, turn off the fire and add the roasted cashew, stir fry or mix well. This way, it can help to preserve cashew’s the crunchiness texture and won't become soft or mushy.
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