Tender shrimp and crunchy cashews come together in this quick and flavorful Cashew Shrimp stir fry. Coated in a sticky homemade brown sauce, this Chinese takeout favorite is easy to make at home in under 30 minutes.
I love ordering shrimp with cashew nuts from our favorite Chinese restaurant, but this homemade version has become a go-to. It reminds me of the sweet, tangy flavor in my Vietnamese Caramel Chicken, but with chicken instead of shrimp.
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Why You'll Love This Cashew Shrimp Recipe
Quick & Easy: This 10-minute cashew shrimp stir fry is ideal for busy weeknights.
Family friendly: Everyone loves the combination of sweet, savory sauce with shrimp and cashews.
Healthier than takeout: No breading or deep frying needed. Just simple stir-frying.
Key Ingredients
Large raw shrimp: Peeled and deveined, tails on or off, depending on preference. Cooks fast and holds the sauce well.
Raw cashews: Toasted to bring out their rich, nutty flavor and perfect crunch.
Hoisin sauce: A thick, sweet and savory base. Think of it as Asian style BBQ sauce.
Maple syrup: My sweetener of choice for a mellow, caramel-like flavor.
Soy sauce: Adds salt and depth.
Rice vinegar: Brightens the sauce with just the right touch of acidity.
Fresh ginger and garlic: Classic aromatics that add depth and freshness.
Cilantro and sesame seeds: Used as a garnish for extra flavor and presentation
Ingredient Substitutions
Honey or brown sugar instead of maple syrup for sweetness.
Coconut aminos or tamari sauce in place of soy sauce for a lower-sodium or gluten free option.
Green onions instead of cilantro for garnish.
Variations
Stir in 1 cup chopped red bell peppers or water chestnuts for added texture.
Add ½ to 1 teaspoon red pepper flakes if you like a little heat.
Swap shrimp for chicken breast or tofu if you want to switch up the protein
Top Tips
- Toast the cashews in an air fryer or oven at 400°F for 3-5 minutes, until golden and fragrant.
- Don't overcook the shrimp. They should be just pink and opaque to stay juicy.
- For even more sauce, double the sauce ingredients and simmer slightly longer to thicken.
Storage
Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Serve with...
This cashew shrimp stir fry is best served hot over steamed white rice, cauliflower rice, zucchini or rice noodles.
More Quick and Easy Dinner Recipes
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📖 Recipe
Cashew Shrimp
Equipment
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Ingredients
- 1 pound large shrimp
- 1 tablespoon olive oil
- 1 cup cashew nuts , roasted
- ⅓ cup hoisin sauce
- 1 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger , minced
Instructions
- In a small bowl, mix together the hoisin sauce, maple syrup, soy sauce, rice vinegar, ginger, and garlic. Stir to combine and set aside.
- In a large skillet, heat the oil until hot. Add the shrimp and season with salt and pepper. Stir fry for 7 minutes, or until the shrimp just turn pink.
- Remove the shrimp from the skillet and add the brown sauce. Cook and stir until the sauce starts to bubble, then cook for 2 minutes, or until sauce thickens.
- Return the cooked shrimp back to the skillet along with the roasted cashews. Toss to coat with the sauce and remove from heat.
Chris says
can honey be used instead of maple syrup. I dont like maple syrup.
Shelby Law Ruttan says
Hi Chris, yes, you can substitute honey (maybe use a little less as honey is sweeter than maple syrup in my opinion) or any other sweetener you prefer. You can also adjust the sweetener and reduce it to 1 tbsp if you prefer less sweet and adjust to add more if needed.
Susan Dorward says
My kids love this recipe have to double it this time because last time they wanted more. I who used agave instead of maple syrup because that’s what I had available
Susan Dorward says
My kids love this recipe have to double it this time because last time they wanted more.
Laura Douglas says
Your cashew shrimp recipe calls for rice vinegar but it is not listed in the ingredients for the recipe. How much?
Shelby Law Ruttan says
Thanks for bringing that to my attention. It is 1 tablespoon rice vinegar. I updated the recipe card. Shelby