Pan-fried Shrimp with Green Curry Cashew Sauce

Name: Pan-fried Shrimp with Green Curry Cashew Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice (1/4 inch thick) peeled fresh ginger; 3/4 cup plus 2 tablespoons roasted unsalted cashews; 1/3 cup plain low-fat yogurt; 1/4 cup packed cilantro leaves; 1 tablespoon brown sugar; 1 teaspoon curry powder; Coarse salt and fresh ground pepper; 1 1/2 pounds peeled and deveined large shrimp; 2 tablespoons olive oil; 1 pound (5 to 6 medium) carrots, peeled and coarsely grated; 2 tablespoons sesame seeds; 1 to 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper; (serves 4)

Servings: persons

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper
(serves 4)

1
In a food processor, pulse the ginger until finely chopped.
2
Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
3
Add the yogurt, cilantro, sugar, and curry powder; season with salt.
4
Process until incorporated, 1 to 2 minutes, scraping down the sides as needed.
5
Transfer to a serving bowl; sprinkle with the remaining cashews.
6
Season the shrimp with salt and pepper.
7
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
8
Add half the shrimp; cook until opaque throughout, 2 to 3 minutes.
9
Repeat with the remaining tablespoon oil and remaining shrimp.
10
Serve the shrimp with the sauce.
11
In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger.
12
Season with salt and pepper; toss to combine.

405

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 15 ingredients. The key ingredients include: 1 slice (1/4 inch thick) peeled fresh ginger, 3/4 cup plus 2 tablespoons roasted unsalted cashews, 1/3 cup plain low-fat yogurt, 1/4 cup packed cilantro leaves, and more.

Yes, Pan-fried Shrimp with Green Curry Cashew Sauce 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!

Pan-fried Shrimp with Green Curry Cashew Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions