This “Sweet & Savory Shrimp and Cashew Stir-Fry” is a vibrant, flavorful, and incredibly satisfying dish that exemplifies the best of quick and healthy weeknight meals. As visually delightful as it is delicious, the image showcases a generous medley of perfectly cooked, succulent pink shrimp nestled among a colorful array of crisp-tender vegetables, including bright green broccoli florets, vivid red and yellow bell peppers, and slender green snow peas. Each component is coated in a glistening, rich, and balanced sauce, which promises a harmonious blend of sweet and savory notes. The addition of crunchy, golden cashews throughout the stir-fry not only adds a delightful textural contrast but also a nutty depth of flavor that elevates the entire dish. A sprinkle of toasted sesame seeds on top provides a final aromatic touch, hinting at the authentic Asian-inspired flavors within. This dish is not only quick to prepare, making it ideal for busy evenings, but also packed with nutrients, offering a wholesome and delicious option for any meal.
The shrimp are clearly the star protein, appearing plump, perfectly curled, and lightly seared, indicating they were cooked quickly to retain their tender texture without becoming rubbery. Their delicate flavor pairs wonderfully with the robust sauce and crunchy vegetables. The preparation of shrimp is often key in stir-fries, ensuring they are cooked just until pink and opaque.
The vegetable medley is what truly brings this stir-fry to life, both in terms of nutrition and visual appeal. The image prominently features bright green broccoli florets, which are slightly tenderized but still retain their vibrant color, suggesting they were cooked swiftly to maintain a pleasant bite. The inclusion of red and yellow bell peppers adds a burst of sweetness and a beautiful chromatic contrast. Their cut suggests they were sliced into strips or chunks that cook evenly and integrate well with the other ingredients. Green snow peas or snap peas contribute another layer of freshness and a distinct crispness, further enhancing the texture profile. This combination of vegetables ensures a good variety of textures and nutrients in every spoonful.
The sauce is crucial for tying all the elements together. Its glossy appearance indicates a well-balanced mixture that coats everything evenly. A typical sweet and savory stir-fry sauce often includes soy sauce, honey or sugar, rice vinegar, ginger, garlic, and a thickener like cornstarch to achieve that desired sheen and consistency. The rich color suggests ingredients like dark soy sauce or perhaps a touch of hoisin.
Finally, the cashews are a defining element of this dish, providing a critical textural component and a rich, buttery nuttiness. Their golden hue suggests they were either toasted before being added or gained color from the stir-frying process. The liberal scattering of sesame seeds not only adds a delicate nutty aroma but also a final visual garnish, making the dish even more appealing. Overall, this dish is a fantastic example of a well-executed stir-fry: colorful, texturally diverse, and deeply flavorful.
Ingredients:
For the Shrimp:
- 1 ½ lbs (about 680g) large shrimp, peeled and deveined, tails on or off
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetables:
- 2 cups broccoli florets (about 1 medium head)
- 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 large yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 cup snow peas or snap peas, trimmed
- 1 cup raw cashews (whole or halves)
- 2 tablespoons vegetable oil (or other high-heat cooking oil), divided
For the Sweet & Savory Sauce:
- ½ cup chicken broth (or vegetable broth)
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional, for deeper umami)
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon toasted sesame oil
For Garnish:
- 1 tablespoon sesame seeds, toasted (likely a typo, meant to cite image_21d257.jpg)
- Fresh cilantro or green onion, chopped (optional)
Equipment:
- Large wok or large skillet (preferably non-stick)
- Small bowl (for sauce)
- Whisk
- Large bowl (for shrimp marinating)
- Spatula or stir-fry spoon
Instructions:
Part 1: Prepare Shrimp and Sauce
- Prepare Shrimp: Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon cornstarch, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Make Sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey/maple syrup, rice vinegar, oyster sauce (if using), 1 tablespoon cornstarch, grated ginger, minced garlic, and toasted sesame oil until well combined and no lumps of cornstarch remain. Set aside.
Part 2: Stir-Fry Vegetables and Cashews
- Heat Wok/Skillet: Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat until shimmering.
- Toast Cashews: Add the cashews to the hot wok and stir-fry for 2-3 minutes, or until lightly golden and fragrant. Be careful not to burn them. Remove the cashews from the wok and set them aside on a plate.
- Stir-fry Broccoli & Bell Peppers: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets and bell pepper pieces. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender and slightly bright in color.
- Add Snow Peas: Add the snow peas (or snap peas) to the wok and stir-fry for an additional 1-2 minutes, just until they turn vibrant green.
- Remove Vegetables: Remove all the stir-fried vegetables from the wok and set them aside with the cashews.
Part 3: Cook Shrimp and Combine
- Cook Shrimp: Add the marinated shrimp to the hot wok in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque and are just cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- Re-whisk Sauce: Give the prepared sauce a quick re-whisk, as the cornstarch may have settled.
- Add Sauce to Wok: Pour the sauce into the wok with the cooked shrimp. Bring the sauce to a gentle simmer, stirring constantly, until it thickens and becomes glossy, about 1-2 minutes.
- Combine All Ingredients: Return the stir-fried vegetables and toasted cashews to the wok with the shrimp and sauce. Toss everything together gently to ensure all ingredients are evenly coated in the sauce. Cook for just 1 minute more, allowing the flavors to meld and the vegetables to heat through.
Part 4: Serve and Garnish
- Serve Immediately: Transfer the Sweet & Savory Shrimp and Cashew Stir-Fry to serving bowls.
- Garnish: Sprinkle generously with toasted sesame seeds. If desired, garnish with fresh chopped cilantro or green onions.
- Serving Suggestion: Serve hot, preferably over steamed white or brown rice, or with noodles.
Tips for Success:
- Prep Ahead: Have all your ingredients chopped, measured, and the sauce whisked before you start cooking. Stir-frying is a very quick process, so “mise en place” (everything in its place) is key.
- High Heat, Don’t Overcrowd: Cook in batches if necessary, especially the shrimp, to ensure everything gets a good sear and doesn’t steam. High heat is essential for stir-frying.
- Don’t Overcook Shrimp: Shrimp cook very quickly. Overcooked shrimp will be tough and rubbery. Remove them from the heat as soon as they turn pink and opaque.
- Crisp-Tender Vegetables: Stir-fry vegetables until they are crisp-tender, meaning they still have a slight bite but are no longer raw.
- Adjust Sweetness/Saltiness: Taste the sauce before adding it to the wok and adjust according to your preference. Add more honey for sweetness, or a dash more soy sauce for saltiness if needed.
- Toasted Sesame Seeds: Toasted sesame seeds add a significant amount of flavor and aroma. You can buy them pre-toasted or toast them yourself in a dry pan over low heat for a few minutes until fragrant.
Enjoy this delicious and healthy Sweet & Savory Shrimp and Cashew Stir-Fry!