Cashew shrimp is a sweet, sticky, and totally delicious recipe. Skip the takeout and make this easy dinner at home instead!
Ingredients
Cashew Shrimp
1 ½lbmedium-sized shelled shrimp
¼cuptapioca starch, can sub cornstarch
2tablespoonsoil, we like avocado oil
¾cupcashews, toasted (see notes)
Sesame seeds and minced cilantro, to serve
Cashew Shrimp Sauce
1teaspoontapioca starch
¾cuplow-sodium chicken or vegetable stock
⅓cuphoisin sauce, gluten-free, if needed. homemade for refined sugar-free
2tablespoonshoney
1tablespoonlow-sodium soy sauce, gluten-free or coco aminos, as needed
1tablespoonrice vinegar, can sub white vinegar
2clovesgarlic, minced
1teaspoonfinely 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 tapioca starch
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.
2 tablespoons 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
Notes
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.