Spicy cashew shrimp

Name: Spicy cashew shrimp
Cuisine: American
Ingredients: 1/4 c low sodium soy sauce; Optional: 3 tbs fresh chopped ginger; 1 fresh squeezed lemon; 2 tbs rice vinegar; 1 tbs white vinegar; 1 tbs light brown sugar; Crushed red pepper flakes to taste; Optional: 1 tbs sesame oil (I didn’t have any so I used rice vinegar & sesame seeds); 2 tbs vegetable oil; 1 bag frozen raw shrimp, peeled, devained; 1 tbs kosher salt; Black pepper to taste; 2 red bell peppers or 1 large red pepper cut into chunks; 1 cup sliced, salted cashews; Green onion; Sesame seeds; Optional: minced garlic to taste (ingredient)

Elyse Rose @elyserose

USA

Spicy cashew shrimp

Elyse Rose @elyserose

Saved

Ingredients

1/4 clow sodium soy sauce
Optional: 3 tbs fresh chopped ginger
1fresh squeezed lemon
2 tbsrice vinegar
1 tbswhite vinegar
1 tbslight brown sugar
Crushed red pepper flakes to taste
Optional: 1 tbs sesame oil (I didn’t have any so I used rice vinegar & sesame seeds)
2 tbsvegetable oil
1 bagfrozen raw shrimp, peeled, devained
1 tbskosher salt
Black pepper to taste
2red bell peppers or 1 large red pepper cut into chunks
1 cupsliced, salted cashews
Garnish
Green onion
Sesame seeds
Optional: minced garlic to taste (ingredient)

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Steps

1

Whisk the soy sauce, ginger, lemon juice, vinegar, brown sugar and red pepper flakes in a small bowl; set aside. Heat the sesame oil and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the shrimp with the salt and a few grinds of pepper and Tony’s seasoning (optional). Working in two batches, add the shrimp to the pan and cook, flipping halfway through, until they are just opaque and beginning to turn pink, 2 to 3 minutes; remove to a plate.
2

Add the remaining 1 tablespoon vegetable oil to the same skillet and heat over medium-high heat. Add the bell peppers, garlic and onion and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Pour in the soy sauce mixture. Bring the mixture to a boil, then reduce the heat to low and simmer until reduced slightly and starting to thicken, about 3 minutes.
3

Stir in the shrimp & cashews to coat in the sauce. Serve over rice and top with scallions/green onion & sesame seeds.