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Shrimp & Cashew Stir-Fry
Course
Dinner
Keyword
Dinner
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
251
kcal
Ingredients
1
tbsp
Cornstarch
1/4
cup
Dry white wine
1/4
cup
Chicken stock
2
tbsp
Canola oil
1
pound
Uncooked medium to large shrimp
peeled & deveined
4
cups
Fresh stir-fry veggies (broccoli, carrots, pea pods, peppers, etc)
2 to 3
cloves
Garlic
minced
1
tsp
Fresh grated ginger
optional
1/3
cup
Cashews
save a few for garnish
1 to 3
tsp
Soy sauce
1
tsp
Sesame oil
3
Scallions
optional
Instructions
Whisk together first three ingredients in a bowl and set aside.
Heat canola oil over med-high heat in a large sauté pan or wok.
Add shrimp and cook on one side for about a minute.
Flip over shrimp and cook another minute or so until it just turns pink.
Add the stir fry veggies and cook over medium to high heat for a minute or two, stirring often.
Add garlic and cook another 30 seconds, stirring constantly.
Add cornstarch mixture and ginger to the pan.
Bring to a boil until sauce thickens.
If too thick add a bit more stock.
Add sesame oil and soy sauce to taste.
Add cashews.
Serve over steamed white or brown rice.
Garnish with extra cashews and scallions on top.
Video
Nutrition
Calories:
251
kcal
|
Carbohydrates:
21
g
|
Protein:
21
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
123
mg
|
Sodium:
207
mg
|
Potassium:
540
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
6224
IU
|
Vitamin C:
14
mg
|
Calcium:
89
mg
|
Iron:
2
mg