Cashew Shrimp

Cashew shrimp is a classic and popular Chinese dish. 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.

Course Main Course

Cuisine Asian, Chinese

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 197kcal

Author Tracy O.

Equipment

1 Wok or pan
1 Pot

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

US Customary - Metric

Instructions

Wash and cut 4 stalks (11.4 oz) of celery into ¼ to ½ inch thick.
Wash and cut 2 small to 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 heat.
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 a medium-small fire. Then add 4 slices of ginger (0.7 oz) and stir-fry them briefly.
After, put the marinated shrimp from step 3 into the wok and stir-fry them until they start 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.)
In 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 and put ½ cup of salted roasted cashew (3 oz) into the wok. Stir-fry or mix it well.

Video

Notes

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.

Nutrition