Stir-fried Shrimp With Cashew Nuts


12 oz frozen shrimp (26 -30 large shrimps), peeled, deveined and tail removed
1/2 cup cashew nuts
2/3 cup frozen sweet pea
1/3 cup carrot, diced
2 tablespoons vegetable oil
1/4 teaspoon garlic powder


Defrost shrimp in a medium bowl. Pat dry with paper towels. Add 1/4 tsp sea salt, 1/4 ground black pepper and 1/4 garlic powder and stir evenly. Set aside.
While the shrimp is marinating, prepare vegetables. Rinse off the ice from frozen sweet pea, drain and set aside. Dice carrots.
Heat vegetable oil in a sauté pan over high heat. Add cashews and stir frequently for 1 or 2 minutes until the cashews turn slightly brown. Transfer to a paper towel to soak up the oil.
Place shrimp, sweet pea, and carrot together in the pan and sauté with the remaining oil for 2-3 minutes until the shrimp is cooked through and the vegetables are tender.
Sprinkle a pinch of sea salt and pepper to taste if desire. (I didn't add any. It was tasty enough for me.) Turn off the heat and quickly stir in cashews until evenly spread out.
Transfer to a serving plate and serve immediately.


That’s how this Stir-fried Shrimp With Cashew Nuts happened in my kitchen. It only takes 15 minutes in total. Let’s see what magic we can pull here with shrimp, carrot, sweet pea, and cashew nuts as our ingredients.


1-2 servings


Sunday, March 12, 2017 - 8:14pm


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