Tweak this Easy Shrimp Cashew Stir Fry Recipe to make it your own. Add ginger, sesame oil, water chestnuts, or even swap the cashews for peanuts.
Easy Shrimp Cashew Stir Fry
I personally like to peel my shrimp before cooking them, so don't feel like you have to leave the tails on. Also, everyone has their own preferences so if there's an ingredient you don't like, just leave it out!
1 pound shrimp
1 cup cashews (can use peanuts instead!)
1 cup snow peas
1 large carrot, shredded
1 cup udon noodles (2 packages)
2 Tablespoons soy sauce
5 Tablespoons water
1 teaspoon sugar
Salt & Pepper, to taste
Olive oil, as needed
Directions for Easy Shrimp Cashew Stir Fry:
In a small bowl, mix together the soy sauce, water, and sugar.
Rinse your shrimp and add it to the marinade. Cover and place in the fridge for at least 4 hours, or overnight.
Heat 1 Tablespoon of olive oil in a wok.
Remove the shrimp from the marinade and cook until done.
Meanwhile, grate your carrots and place all vegetables in the marinade.
Remove shrimp from wok and set aside. Add more oil as needed to sauté your vegetables. Add vegetables and marinade to wok.
Cook the udon noodles according to package directions – ours just needed a soak in boiling hot water.
When the vegetables are almost finished cooking, add the shrimp back to the wok along with the cashews.
Taste and season with salt, pepper, or additional sauces.