Cashew shrimp is a sweet, sticky, and totally delicious recipe. Skip the takeout and make this easy dinner at home instead!
- 1 ½ lb. medium-sized shelled shrimp
- ¼ cup tapioca starch (can sub cornstarch)
- 2 tablespoons oil (we like avocado oil)
- ¾ cup cashews, toasted (see notes)
- Sesame seeds and minced cilantro, to serve
Cashew Shrimp Sauce
- 1 teaspoon tapioca starch
- ¾ cup low-sodium chicken or vegetable stock
- ⅓ cup hoisin sauce (gluten-free, if needed. homemade for refined sugar-free)
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce (gluten-free or coco aminos, as needed)
- 1 tablespoon rice vinegar (can sub white vinegar)
- 2 garlic cloves, minced
- 1 teaspoon finely minced ginger
- Place the shrimp and starch in a medium-sized bowl and toss to combine.
- Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.
- 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.
- 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.
If you have raw cashews on hand you can toast them for 7-8 minutes in a 350-degree oven. Remove them once they are golden and smell fragrant.