Cashew Shrimp and Mango Stir Fry.
I hope you’re in the mood for cashew shrimp!
Because this is one heck of a super simple meal that you can throw together tonight.
You might just find yourself eating cashew shrimp straight out of the pot…
Eddie LOVES this cashew shrimp.
And it’s official: he is over salmon. I love salmon and make it all the time (like last night, I made us both loaded salads for dinner, his with chicken and mine with salmon!) but occasionally, there is a dish that just doesn’t work for both. He’s always loved all seafood with salmon being his least favorite and right now, he just isn’t into it.
I get it.
However! Since it’s lent and I’m constantly trying to make something delish on Fridays that does not include ordering a Primanti’s fish sandwich (I can only handle Primanti’s about once every five years. Sort of joking, sort of not.), I’ve been working on LOTS of seafood recipes.
Enter cashew shrimp stir fry.
This is one of them!
Another one of them is lobster avocado toast buuuut we can save it for another day. OMG.
This is embarrassingly easy to make. Everything in the pot, throw in the little sauce, stir it up and serve over rice. Or cauliflower rice! Or whatever else you love, like soba noodles.
It comes together in 20 or 30 minutes and is a fantastic weeknight meal.
This is also one of those recipes that I love to make when I have an unripe mango. For me, mangos are like peaches. It can be really tough to find a good one! If it’s a day or two before its prime, chopping the mango and tossing it in with the shrimp and peppers is so good. We love it!
Adds some sweetness. It’s super delicious combined with the crunch of the warm cashews and the crispness of the shrimp.
Another thing I love is how well this reheats! It tastes great the next day for lunch. If I have time, I even toss it back in the skillet to reheat it because I find that doesn’t overcook the shrimp as the microwave does. You know? Nothing worse than that.
Lots of flavor and texture going on here for me, whose life is not complete unless my meal is a flavor explosion on my taste buds.
Cashew Shrimp and Mango Stir Fry
Cashew Shrimp and Mango Stir Fry
- 1 pound raw, peeled and deveined shrimp
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon coconut oil
- 1 bell pepper, chopped
- ½ red onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2/3 cup whole cashews
- 1 cup chopped mango, (or 1 mango, chopped!)
- 4 green onions, thinly sliced
- lime wedges, for serving
- jasmine rice, for serving
- Pat the shrimp dry with a paper towel. Sprinkle the with salt and pepper.
- Heat a large skillet or pot over medium heat and add the coconut oil. Once melted, add the shrimp in a single layer (- you may have to do this in batches!). Cook until just pink and opaque, about 2 minutes per side. Remove the shrimp and place them on a plate.
- With the skillet still over medium heat, add in the peppers, onions, garlic and ginger. Sprinkle in a pinch of salt and pepper and stir. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes. Add the shrimp back in to the skillet.
- In a bowl, whisk together the honey, soy sauce, vinegar and toasted sesame oil. Pour it into the skillet and bring it to a simmer, stirring often. Cook for 3 to 4 minutes. Stir in the cashews and the mango and cook for 1 to 2 minutes more, just until they are warmed through. Sprinkle the mixture with sliced green onions.
- Serve the shrimp immediately with jasmine rice or your favorite noodles. Add a wedge of lime for spritzing.
No swear it wasn’t me who picked out all the warm cashews and ate them.