Cashew Shrimp Recipe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

1 ½ lb medium-sized shelled shrimp

¼ cup tapioca starch (can sub cornstarch)

2 tablespoons oil (we like avocado oil)

¾ cup cashews (toasted (see notes)

Sesame seeds and minced cilantro (to serve)

1 teaspoon tapioca starch

¾ cup low-sodium chicken or vegetable stock

⅓ cup hoisin sauce (gluten-free, if needed. homemade for refined sugar-free)

2 tablespoons honey

1 tablespoon low-sodium soy sauce (gluten-free or coco aminos, as needed)

1 tablespoon rice vinegar (can sub white vinegar)

2 cloves garlic (minced)

1 teaspoon finely minced ginger

Instructions

toss shrimp

Place the shrimp and starch in a medium-sized bowl and toss to combine.

make sauce

Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.

cook shrimp

Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more.

combine

Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top.

Nutrition

• Taille de Portion: 1 serving = ¼ of the rec
• Calories: 457 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 1 g
• Cholestérol: 275 mg
• Sodium: 886 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 17 g
• Protéines: 40 g