Cashew shrimp in a white bowl with broccoli and rice.

Cashew Shrimp

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian


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



Cashew Shrimp

  • 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


  1. Place the shrimp and starch in a medium-sized bowl and toss to combine.
  2. 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.
  3. 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.
  4. 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.