The dish is made complete with a topping of candied nuts, in this case cashews, adding another layer of flavor and crunch. This allows the shrimp to be crispy and golden brown, without the texture being too heavy or bready.Īfter frying, the shrimp are tossed in a tangy, creamy lemon-honey sauce. In our recipe, we use a batter of egg and cornstarch. The key to making crispy shrimp is to coat them in batter and deep fry them. One thing is for certain after you make this sweet and savory dish at home, you will never want to pay restaurant prices for it again! This dish has also made its way into the popular Asian restaurant franchise, Panda Express. It is widely popular on the west coast, primarily in the San Francisco area, where fresh shrimp is plentiful. Where did Honey Cashew Shrimp originate?Īlthough it’s primarily served in the United States, this shrimp dinner originates from Hong Kong. This Asian dish is a success with kids as well, thanks to it sweet taste. The Cashew Shrimp is one of the best Asian recipes you can make, its great served over rice with some steamed veggies on the side. The shrimp is plump and tender, the sauce is creamy, while the cashews and chewy and crunchy. This meal is also irresistible, because of all the great and different texture going on. Personally, we are huge fans of the sweet and savory combo. We enjoyed it with sauteed broccoli and a simple rice with chickpeas.Honey Cashew Shrimp is one of our favorite shrimp recipes. You can definitely use peanuts or other nuts in place of cashews, and when I make it again (because I definitely will and very soon), I will add a few toasted cashews, whole, when serving. It has no photos for the recipes, so it could be a drawback to many people, but the recipes are so varied, creative, that I truly don’t mind using my imagination. My friend Courtnie recommended and I can see why. Lower the heat to medium add a bit of water, the lemon juice, and simmer until the sauce is reduced, about 5 minutes.Ĭomments: I am usually not too fond of books that showcase hundreds of recipes, but 660 Curries is a beautiful exception. Pour in the residual marinade and stir once or twice. Sear the shrimp on each side, not more than 1 minute per side, so it does not get over-cooked. Add the shrimp, arranging them in a single layer and reserving the residual marinade in the bowl. Heat the oil in a non-stick skillet over medium-high heat.
Refrigerate, covered, for about 15 minutes. Pour this over the shrimp, toss well to coat the shellfish with the marinade.
Give it a try and let me know what you think.ġ/3 cup raw cashew nuts, ground to a powderġ pound large shrimp, peeled and deveinedĬombine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth paste. This goes to our regular rotation for sure. The shrimp turns out fresh, bright, and with perfect texture. The preparation is a bit unusual in the sense that you mix white vinegar (which has pretty high acidity) with some ground cashews and spices, use that to marinate the shrimp for a short while, cook it and you are basically done. If you need a super quick recipe for dinner, look no further.
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