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Cashew Shrimp and Mango Stir Fry

This cashew shrimp stir fry is a super simple weeknight meal! Made with bell peppers and mango, it is delicious over rice and comes together in 25 minutes.
4.88 from 16 votes
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  • 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.

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