Ingredients for Bev's Jazzed Up Cashew Shrimp
- Peanut Oil
- Sesame Seed Oil
- Dried Red Chili Peppers
- 2 green onions, chopped
- Garlic
- Onion
- Sweet Red Pepper
- 1 pound shrimp (peeled and deveined)
- Green Peas
- Chicken Broth
- 1 teaspoon salt
- Fresh Ginger
- 1/2 teaspoon ground ginger
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1/2 cup roasted cashews
- 2 tablespoons cornstarch
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How to Make Bev's Jazzed Up Cashew Shrimp
- Combine 1 tablespoon peanut oil and 1 tablespoon sesame oil in a large skillet.
- Heat over medium heat.
- Add 2 dried red chili peppers (adjust to your spice preference) and brown lightly.
- Add 2 green onions, chopped, and 2 cloves minced garlic. Sauté for 30 seconds.
- Add 1 medium onion, chopped, and 1 red bell pepper, chopped.
- Cook, stirring occasionally over medium-low heat for 3 minutes, or until vegetables are crisp-tender.
- Remove 10 red chili peppers (reserve for garnish, optional).
- Add 1 pound shrimp (peeled and deveined) and cook until almost pink, about 3 minutes.
- Add 1 cup frozen peas, 1/2 cup chicken broth, 1 teaspoon salt, 1 tablespoon freshly grated ginger, and 1/2 teaspoon ground ginger.
- Bring to a boil, reduce heat, cover, and simmer for 5 minutes.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons red wine vinegar, and 2 tablespoons cornstarch.
- Stir the soy sauce mixture into the shrimp.
- Cook and stir for 1 minute, or until the sauce has thickened.
- Stir in 1/2 cup roasted cashews.
- Serve immediately over cooked rice. Garnish with reserved chili peppers (optional).
Nutrition Information (Approximate per serving)
Sodium
134 g
Sugar
23g
Fat
21g
Carbs
8g