Kung Pao Shrimp With Cashews Recipe

Name: Kung Pao Shrimp With Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh orange juice; 3 tablespoons red wine vinegar; 1 1/2 tablespoons soy sauce; 1 tablespoon sugar; 1 1/2 teaspoons cornstarch; 2 tablespoons vegetable oil; 8 small dried red chilies, 4 halved; 1/2 teaspoon salt; 1 small onion, cut into 1 inch pieces; 1 1/2 teaspoons minced fresh ginger; 2 cloves garlic, minced; 1/2 red bell pepper, cut into 1 inch pieces; 1/2 green bell pepper, cut into 1 inch pieces; 1 lb large shrimp, shelled and deveined; 1 cup roasted cashews; 1/2 teaspoon sesame oil

Servings: persons

1/4 cup fresh orange juice
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
8 small dried red chilies, 4 halved
1/2 teaspoon salt
1 small onion, cut into 1 inch pieces
1 1/2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, cut into 1 inch pieces
1/2 green bell pepper, cut into 1 inch pieces
1 lb large shrimp, shelled and deveined
1 cup roasted cashews
1/2 teaspoon sesame oil

1
In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2
In a wok or large frypan, heat the oil over high heat until smoking.
3
Add the chiles and salt; stir-fry until browned, 45 seconds.
4
Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
5
Add the peppers and cook until crisp-tender, 30 seconds.
6
Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
7
Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
8
Stir in the cashews and sesame oil; serve.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup fresh orange juice, 3 tablespoons red wine vinegar, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, and more.

Yes, Kung Pao Shrimp With Cashews falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Shrimp With Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions