Easy Cashew Shrimp Stir-fry
Ingredients
-
3
cups
cooked rice or cooked cauliflower rice
-
14
oz
raw shrimp, peeled
-
1
cup
snow peas
-
½
cup
whole roasted cashews, unsalted
-
½
cup
sliced carrots
-
½
cup
nameko mushrooms
-
1
inch
ginger, julienned
-
2
cloves
garlic, sliced
-
2
green onions
thinly sliced
-
1
tsp
sesame seeds
-
3
Tbsp
tamari or coconut aminos
-
2
Tbsp
water
-
1
Tbsp
rice vinegar or coconut vinegar
-
½
Tbsp
coconut sugar
-
1
tsp
fish sauce
-
½
tsp
sesame oil
-
1
tsp
arrowroot powder
-
2
tsp
water
-
2
Tbsp
avocado oil
Instructions
- Prepare and warm the rice.
- Rinse and pat the shrimp dry.
- Prepare all vegetables and aromatics.
- Mix the sauce ingredients together until the sugar dissolves.
- Create a slurry with arrowroot powder and water and set aside.
- Heat half of the avocado oil in a hot wok.
- Cook the shrimp for about 2 minutes until opaque, then remove from the wok.
- Wipe the wok and heat the remaining avocado oil.
- Add ginger and cook for 1 minute, then add garlic for 30 seconds.
- Add peas, cashews, carrots, and mushrooms, cooking for 1 minute.
- Add the sauce and cook for 2 minutes, stirring constantly.
- Return the shrimp to the wok and cook for an additional 30 seconds.
- Add the arrowroot slurry and cook for 30 seconds.
- Serve over rice, topping with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
2 servings
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
200mg
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