About
Looking to try something new? You're gonna love this Asian Cashew Shrimp! Grab your chopsticks and get ready to dive into these plump, pink shrimp that are tossed with some tender celery and a sweet and tangy sauce you'll want to enjoy every drop of. Served over some fluffy rice and sprinkled with some cashews for a satisfying crunch, we're pretty confident that Asian Cashew Shrimp will impress you enough to make it into your monthly rotation!
Ingredients
- For the cashew shrimp:
- 1 1/2 pounds medium shrimp, peeled and deveined, patted dry
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons oyster sauce
- 3/4 cup water
- 2 tablespoons safflower oil, can substitute olive oil
- 4 celery stalks, cut 1/4-inch-thick on a sharp bias
- 1 teaspoon garlic, finely grated
- 1 tablespoon ginger, finely grated
- red pepper flakes, to taste
- 1/2 cup roasted cashews
- Optional, for serving:
- white rice, to taste, steamed, for serving
- celery leaves, to taste
- red pepper flakes, to taste
Directions
Step 1 -In a large bowl, add the shrimp, the salt, and the pepper and toss to combine.
Step 2 -In a small bowl, add the cornstarch, the oyster sauce, and the water and whisk to combine. Set it aside.
Step 3 -Heat a large, cast-iron skillet over high heat.
Step 4 -Add the oil to the heated skillet and swirl to coat the bottom.
Step 5 -Add the seasoned shrimp in a single layer to the heated oil and cook, undisturbed, about 1 minute.
Step 6 -Continue to cook the shrimp, stirring occasionally, until they are almost cooked through, about 1-2 minutes.
Step 7 -Add the celery pieces, the garlic, the ginger, and the red pepper flakes to the shrimp and cook, while stirring, about 1 minute.
Step 8 -Add the reserved cornstarch mixture to the shrimp mixture and stir until the sauce thickens and coats the shrimp mixture, about 1 minute.
Step 9 -Stir the cashews into the shrimp mixture.
Step 10 -Plate the shrimp mixture over the rice.
Step 11 -Serve the shrimp mixture garnished with the celery leaves and the red pepper flakes.
