Cashew Shrimp (20-minute recipe!)

Cashew shrimp is a sweet, sticky, and totally delicious recipe. Skip the takeout and make this easy dinner at home instead!

This cashew shrimp is the seafood spin on my popular cashew chicken, and it’s just as easy to love. The shrimp are lightly coated in cornstarch and pan-fried until golden, then tossed in a glossy hoisin sauce that’s sweet, savory, and packed with flavor.

What I love about this recipe is how quickly it comes together. Shrimp cook in just a few minutes, making this one of my favorite dinners for busy nights when I want something that tastes a little takeout-inspired without waiting for delivery. The sauce is made from simple pantry ingredients like hoisin, honey, soy sauce, garlic, ginger, and rice vinegar, creating the perfect balance of sweet and savory flavors.

A generous handful of toasted cashews adds crunch and richness, while sesame seeds and cilantro bring a fresh finishing touch. I usually serve it over basmati rice with steamed or roasted broccoli on the side, which makes it feel like a complete meal with very little extra effort.

What kind of shrimp to use?

You can use either fresh shrimp or fully thawed frozen shrimp. When buying shrimp, I recommend looking for ocean-friendly certifications like MSC, ASC, or Ocean Wise.

I prefer medium-sized shrimp, typically labeled 36–40 per pound. You can leave the tails on if you like the look, but I find they’re much easier to eat without them. Just pinch the tail, and it will pull right off.

How long does cashew shrimp last in the fridge?

Store: Cashew shrimp will keep for up to 2 days in your fridge in a covered container.

Reheat: I prefer to reheat it gently on the stovetop, but a microwave works, too. You only warm the shrimp, not cook them further.

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Cashew Shrimp (20-minute recipe!)

Prep: 15 minutes mins

Cook: 5 minutes mins

Total: 20 minutes mins

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Cashew shrimp is a sweet, sticky, and totally delicious recipe. Skip the takeout and make this easy dinner at home instead! 

4

Ingredients

Cashew Shrimp

• ▢ 1 ½ lb medium-sized shelled shrimp
• ▢ ¼ cup cornstarch
• ▢ 2 tablespoons cooking oil (I like avocado oil)
• ▢ ¾ cup cashews (toasted – see notes)
• ▢ Sesame seeds and minced cilantro (to serve)

Cashew Shrimp Sauce

• ▢ 1 teaspoon cornstarch
• ▢ ¾ cup low-sodium chicken or vegetable stock
• ▢ ⅓ cup hoisin sauce
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon low-sodium soy sauce
• ▢ 1 tablespoon rice vinegar (can sub white vinegar)
• ▢ 2 cloves garlic (minced)
• ▢ 1 teaspoon finely minced ginger

Instructions 

• Place the shrimp and starch in a medium-sized bowl and toss to combine.
  1 ½ lb medium-sized shelled shrimp, ¼ cup cornstarch
• Make the sauce next. In another bowl or large measuring cup, combine the cornstarch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.
  1 teaspoon cornstarch, ¾ cup low-sodium chicken or vegetable stock, ⅓ cup hoisin sauce, 2 tablespoons honey, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon finely minced ginger
• Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more.
  2 tablespoons cooking oil
• Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top.
  ¾ cup cashews, Sesame seeds and minced cilantro

Video

Notes

If you have raw cashews on hand, you can toast them for 7-8 minutes in a 350-degree Fahrenheit oven. Remove them once they are golden and smell fragrant.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 457kcal (23%), Carbohydrates: 35g (12%), Protein: 40g (80%), Fat: 19g (29%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 275mg (92%), Sodium: 886mg (39%), Potassium: 658mg (19%), Fiber: 2g (8%), Sugar: 17g (19%), Vitamin A: 95IU (2%), Vitamin C: 1mg (1%), Calcium: 129mg (13%), Iron: 3mg (17%)

© Author Kristen Stevens

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