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Ready in just 10 minutes, this cashew shrimp stir-fry is the perfect weeknight dinner—quick, flavorful, and better than takeout!
Know Before You Scroll
Servings: 4 servings
Prep: 5 minutes
Cook: 5 minutes
Total Time: 10 minutes
Shrimp, soy sauce, oyster sauce, garlic, ginger, rice wine vinegar, brown sugar, cashews, sherry, cornstarch, green onions, cooked rice.
Sweet, savory, nutty, and saucy with just the right amount of crunch from toasted cashews. Total stir-fry satisfaction.
Easy. This one’s fast and beginner-friendly—perfect for busy nights when you need dinner done like now.
Wok or large skillet, small mixing bowl, measuring cups and spoons, microplane or grater for ginger, spatula or wooden spoon.
Stir-fry the shrimp fast over high heat and pull them early—they’ll finish cooking in the sauce and stay super tender.
Buy pre-peeled and deveined shrimp, and use pre-chopped garlic and ginger (or the paste versions from a tube or jar). Major prep time saver—zero flavor sacrifice.
No sherry? Try dry white wine or broth. No oyster sauce? Hoisin works in a pinch, just go lighter on the sugar.
Quick, Saucy, Takeout-Style Cashew Shrimp
This cashew shrimp recipe has been hiding out in the archives since 2016—quietly gathering a few five-star ratings (thank you, OG fans!) but never really getting the spotlight it deserves. So, we gave it the glow-up: reshot the photos, made a video, and gave the whole thing a second chance to shine. I tested a few versions that just didn’t hit—some were too sweet, others had way too much sauce, and one completely lost the cashew crunch (tragic). But this final version? It’s quick, saucy, and totally takeout-vibes… in the best possible way.
Ingredient Notes
Soy Sauce, Rice Wine Vinegar, Oyster Sauce, Toasted Sesame Oil – This combo is the heart of the sauce—salty, tangy, umami-rich, and nutty. Use low-sodium soy sauce to keep things balanced, and always go for toasted sesame oil for that deep, nutty flavor.
Tamari can replace soy sauce for a gluten-free option. If you’re out of rice wine vinegar, try apple cider or white wine vinegar. Hoisin can stand in for oyster sauce (just reduce the sugar a bit), and while sesame oil is tough to match, a drop of peanut oil adds some nuttiness in a pinch.
All of these are usually grouped together in the international or Asian foods aisle at most grocery stores. Look for small bottles with simple labeling—you don’t need anything fancy here, just the basics done right.
Garlic, Fresh Ginger, Green Onions – Fresh is key here. Minced garlic and grated ginger bring bold, zippy flavor right at the start of cooking, and the green onions add that crisp, bright finish on top. I love using the white and light green
Pre-minced garlic or ginger paste will save time and still taste great. In a pinch, a sprinkle of garlic powder or ground ginger can work—just use sparingly. If you’re out of green onions, try chives or a small amount of finely diced shallot.
Large or extra-large peeled and deveined shrimp, fresh or frozen and thawed.
Chicken breast, tofu, or scallops can be used instead for a different protein twist.
Fresh seafood case or freezer aisle.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Sauce
In a small bowl, whisk together ¼ cup low-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon packed brown sugar, 2 tablespoons oyster sauce, and ½ teaspoon toasted sesame oil. Set it aside so it’s ready to go when things start moving fast.
Stir-Fry the Shrimp
Heat 3 tablespoons vegetable oil in a wok or large skillet over high heat. Add 1 pound of shrimp, seasoned lightly with salt and pepper. Stir-fry for about 2 minutes, just until they turn pink and curl up. Don’t overcook! Remove the shrimp from the pan and set aside.
Cook the Aromatics
In the same pan, toss in 3 chopped garlic cloves and 1 tablespoon of freshly grated ginger. Stir them around for about 1 minute, just until everything smells amazing but not burnt.
Deglaze with Sherry
Pour in ¼ cup of dry sherry and give it a good stir, scraping up all the golden bits stuck to the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol and deepen the flavor.
Bring it All Tohether
Turn the heat to medium-low and pour in the sauce. Stir in the cornstarch slurry (2 tablespoons cornstarch + ¼ cup cold water) and let it thicken for a minute. Add 1 cup cashews and a dash of white pepper, then toss in the shrimp and stir until everything is glossy and coated. Top with sliced green onions and serve hot over rice. Done and delicious!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves 4 servings
- ▢ ¼ cup Low Sodium Soy Sauce ( or regular soy sauce)
- ▢ 1 Tablespoon Rice Wine Vinegar
- ▢ 1 Tablespoon Packed Brown Sugar
- ▢ 2 Tablespoons Oyster Sauce
- ▢ ½ teaspoon Toasted Sesame Oil
- ▢ 3 Tablespoons Vegetable Oil
- ▢ 1 pound shrimp (cleaned and seasoned with a little salt & pepper)
- ▢ 3 cloves garlic (chopped)
- ▢ 1 inch piece fresh ginger (peeled & grated)
- ▢ ¼ cup Sherry
- ▢ 2 Tablespoons Cornstarch (mixed well with ¼ cup of cold water until smooth)
- ▢ 1 cup Cashews (Unsalted )
- ▢ Ground white pepper to taste (you can use black if need be)
- ▢ 2 Green Onions (Sliced)
- ▢ Cooked Rice for Serving
In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside.
Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute.
Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol.
Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). stir to coat everything with the sauce. You can add a little water if the sauce looks too thick. Add the shrimp to the sauce.
Sprinkle on the green onions. Serve with cooked rice.
Erren’s Top Tips
Prep Everything First
This recipe moves fast, so get all your ingredients chopped, measured, and ready before you even turn on the stove. Trust me—it makes a huge difference.
Don’t Overcook the Shrimp
Shrimp cook in literally two minutes. As soon as they turn pink and curl, pull them off the heat. They’ll finish cooking when you add them back into the sauce.
Grate Your Ginger with the Skin On
If your ginger is fresh, you don’t even need to peel it—just use a microplane or fine grater and go for it. Bonus: less mess, more flavor.
Use Cold Water for the Cornstarch Slurry
Cornstarch clumps in warm water, so always mix it with cold water before adding it to your sauce. This little tip keeps your sauce smooth and silky.
Toast the Cashews (Optional But So Good)
If you have an extra minute, toss your cashews in a dry pan before adding them in. It brings out a deeper, nuttier flavor that makes this dish pop.
Storage & Freezing Instructions
Fridge Storage
Leftover cashew shrimp will keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce and keep things glossy—not gummy.
Freezing Instructions
Shrimp can get rubbery when frozen and reheated, so I don’t recommend freezing the whole dish once it’s cooked. BUT—you can prep the sauce ahead and freeze it in a jar or zip-top bag for quick dinners later. Just thaw, cook your shrimp fresh, and you’re golden.
Calories: 311 | Carbohydrates: 12g | Protein: 25g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 285mg | Sodium: 1662mg | Potassium: 208mg | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 6.5mg | Calcium: 181mg | Iron: 3.4mg
FAQs
Can I use frozen shrimp?
Yes! Just thaw them fully and pat them dry with paper towels before cooking. Extra moisture can make them steam instead of sear.
What kind of cashews should I use?
Unsalted and either raw or dry-roasted work best. Avoid heavily salted or flavored ones—they’ll throw off the balance of the sauce.
Is oyster sauce necessary?
Oyster sauce adds depth and that signature savory-sweet note. If you’re out, hoisin sauce is a decent swap—just use a little less sugar in the main sauce mix.
English (US) · 