Cashew Shrimp


  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon baking soda
  • 3 tablespoons soy sauce
  • 3/4 cup cashews
  • 6 tablespoons vegetable oil
  • 1/4 cup chopped onions
  • 1/2 cup chopped red peppers
  • 1 clove garlic, chopped
  • 1 cup chopped unpeeled zucchini
  • 6 green onions, chopped
  • Salt and pepper to taste

Cooking Instructions:

  1. Combine 1 tablespoon soy sauce, cornstarch, sugar and baking soda. Mix well. Add shrimp and toss gently to coat. Let stand 15 minutes.
  2. Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add shrimp. Cook, stirring constantly, 3 to 5 minutes. Remove shrimp, set aside.
  3. Add the remaining vegetable oil to skillet. Heat over medium heat. Sauté onions, garlic and red peppers until tender. Add zucchini and sauté 2 minutes. Stir in shrimp, cashews, green onions and remaining soy sauce; mix well. Season to taste with salt and pepper. Cook over low heat, stirring constantly, until thoroughly heated.
  4. Serve immediately over cooked rice.

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