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.
Did you make this recipe?
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I appreciate you so much!
No swear it wasn’t me who picked out all the warm cashews and ate them.
35 Comments on “Cashew Shrimp and Mango Stir Fry.”
OOOH this mix of flavors – love it. Salmon is great, but so is (are?) shrimp – good seafood choice.
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Made this tonight as our lent Friday meal and it’s so good!
Was very delicious!
I want this ASAP. I may have to make it with chicken because god forbid my husband ate shrimp! Lol.
If I made this with chicken, any recommendations how to adapt the recipe? Thank you.
i think you could do it the same way – brown the chicken in the skillet before hand! you’ll probably just need to increase the cook time a little bit for that.
I love the recipe.
This looks so good! My husband loves cashews, so I am definitely trying this one. Thanks for the tip on reheating shrimp; it never dawned on me that using a skillet would be better than the microwave (because I’m lazy, basically, and don’t want to dirty another pan, haha). My husband constantly complains that he hates reheated shrimp because of the texture, and the skillet may solve that! Worth dirtying up another pan if it means I don’t have to cook a whole other meal that night. ;-)
I made this tonight with pasta and added grilled corn!! 10/10 from husband and I – will be making this again very soon!!
so glad you liked it haley!
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We made this for dinner tonight, exactly as written except we added some brocolli! It was epic!! Seriously a hit amongst the 5 adults, 3 year old and 1 year old. This will be entering the regular rotation.
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Very interesting,will surely try to make and eat,good job and thanks for sharing such a good recipe.
I made this for dinner using chicken instead of shrimp and it was delicious! The sauce was especially good! This one will be on repeat!
This made the perfect dinner! The sauce was made of just a few simple ingredients but it was so flavorful! I loved the mango paired with the cashews!
This was SO good. The only sub I made was I put peanut butter in place of sesame oil because I didn’t have the oil. Seriously this was restaurant quality, and just as good if not better the next day. I’ve been following your blog for about 5 years and make at least one of your recipes every week – I haven’t found one yet that I didn’t like. Thank you!!
Made this last night and had the left overs for lunch today – it was amazing!!! Thanks for the awesome recipe. Definitely going into the rotation!!
that (and the others but this was my favorite photo). I totally made this dish, last thanksgiving season they had a 64 ounce bag of frozen shrimp for 5.99 at my local store, and I was like YES bought it! I love this dish from my local thai place (Ploy’s in garden home oregon). So I liked being able to make it at home (when they happened to be closed, early in the morning and late at night). Thanks for the recipe, I like that people can share stuff now (I grew up with no internet)
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Very good. I used rice noodles and think the recipe could use a little spice. That said, we had seconds.
This was PHENOMENAL – I love that just a handful of ingredients and a simple sauce can transform into such a delicious meal. This will definitely go into regular rotation in our household. The instructions were easy to follow, and I had most of the ingredients at home – just added steamed broccoli at the end for an extra veggie!