This cashew shrimp stir fry comes together in just 15 minutes, with tender shrimp, crunchy toasted cashews, and a sticky homemade sauce coating every bite.
I love ordering shrimp with cashew nuts from my favorite Chinese takeout, but this homemade version has become my go-to. It's faster than delivery, and I always have the ingredients on hand.
Cashew Shrimp Fast Facts
- Makes 4 servings, about 552 calories each.
- Keeps in the fridge for up to 4 days.
- Rated 4.83 out of 5 stars by readers who've made it.
Jump to:
Why You'll Love This Cashew Shrimp Recipe
Healthier than takeout - no breading or deep frying, just a quick saute.
Family friendly - the shrimp and cashew combo is an easy sell with kids and adults alike.
Made with basic ingredients you can find at any grocery store - nothing hard to track down.
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
How to Make Cashew Shrimp Stir Fry
Whisk together the hoisin sauce, maple syrup, soy sauce, rice vinegar, ginger, and garlic in a small bowl and set aside.
Heat the oil in a large skillet, add the shrimp with a pinch of salt and pepper, and stir-fry about 7 minutes until just pink. Remove from the skillet.
Add the sauce to the same skillet and let it bubble until it thickens, about 2 minutes. Return the shrimp to the pan with the cashews and toss to coat.
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.
- Pull the shrimp as soon as they turn pink - they'll keep cooking a bit off the heat, so it's easy to overdo them if you wait.
- 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 great served hot over cauliflower rice or garlic scallion noodles, with crab rangoon or veal eggrolls on the side.
More Easy Weeknight Dinners
Looking for more quick shrimp dinners? Try one of these next:
You May Be Wondering
Shrimp is quickly stir-fried, then tossed with toasted cashews in a homemade sauce, all in one pan.
Many restaurants use a technique called velveting, coating the shrimp in a light cornstarch or baking soda mixture before a quick blanch or fry. This recipe skips that step and still keeps the shrimp tender by cooking it hot and fast, just until it turns pink.
Shrimp is a lean, low-calorie protein, and this version is lighter than most restaurant orders. Check the recipe card's nutrition panel for the full breakdown.
Some cooks soak shrimp in milk to mellow any fishy smell and help it stay tender, but it's not something this recipe requires. Fresh, properly thawed shrimp cooked quickly over high heat turns out tender on it's own.
When you make this cashew shrimp recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Easy Cashew Shrimp Stir Fry
Equipment
As an Amazon Associate I earn from qualifying purchases.
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