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Cashew Shrimp Stir-Fry with Snap Peas and Steamed Rice
A 38-minute Chinese-American dinner for 4 — 630 calories per serving.
per serving, estimated
Plump shrimp and crisp snap peas tossed in a savory-sweet cashew sauce, served over fluffy steamed jasmine rice — a quick, satisfying weeknight stir-fry.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Cashew Shrimp Stir-Fry with Snap Peas
- 1½ pounds large shrimp, peeled and deveined (patted dry)
- ¾ cup raw cashews
- ¾ pound snap peas (strings removed)
- 1 red bell pepper (thinly sliced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- 4 scallions (thinly sliced, whites and greens separated)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon cornstarch
- ¼ cup chicken stock
- 2 tablespoons vegetable oil
- ½ teaspoon Kosher salt
- ¼ teaspoon white pepper
Steamed Jasmine Ricebase
- 2 cups jasmine rice (rinsed until water runs clear)
- 2½ cups water
- ½ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Cashew Shrimp Stir-Fry with Snap Peas
- Pat 1½ pounds shrimp dry, then season with ½ teaspoon kosher salt and ¼ teaspoon white pepper and set aside. 3 min
- Mince 4 garlic cloves and 1 tablespoon fresh ginger, thinly slice 1 red bell pepper, remove strings from ¾ pound snap peas, and slice 4 scallions, keeping whites and greens separated. 8 min
- Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon honey, 1 tablespoon cornstarch, and ¼ cup chicken stock in a small bowl until smooth. 3 min
- Timing-sensitive step. Heat a large wok or skillet over high heat until smoking, add 1 tablespoon neutral oil, then add ¾ cup raw cashews and toast, stirring constantly, for 2 minutes until golden; transfer to a plate. 3 min
- Timing-sensitive step. Add the remaining 1 tablespoon neutral oil to the wok, add the shrimp in a single layer, and sear undisturbed for 1½ minutes per side until just pink; transfer to the plate with the cashews. 4 min
- Timing-sensitive step. Add the scallion whites, garlic, and ginger to the wok and stir-fry for 1 minute until fragrant.
- Timing-sensitive step. Add the snap peas and red bell pepper and stir-fry for 2–3 minutes until crisp-tender. 3 min
- Timing-sensitive step. Pour the sauce over the vegetables and toss for 1 minute until it thickens and coats everything.
- Timing-sensitive step. Return the shrimp and cashews to the wok, toss to combine, and cook for 30 seconds just to heat through.
- Plate over steamed jasmine rice and scatter the scallion greens over the top. 2 min
Steamed Jasmine Ricebase
- Rinse 2 cups jasmine rice in a fine-mesh strainer under cold water, swishing until the water runs clear. 3 min
- Combine the rinsed rice, 2½ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
- Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes; do not lift the lid. 15 min
- Remove from heat and let the rice steam, still covered, for 5 minutes, then fluff with a fork before serving. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.