1. Do cashews and shrimp go together?

Absolutely! Cashews and shrimp are a match made in food heaven. The buttery crunch of cashews pairs perfectly with the tender, juicy texture of shrimp. Together, they create a balance of rich, savory flavors, especially when tossed in a garlic-soy sauce or spicy glaze. Think stir-fries, curries, or even salads. If you love the combo of crispy and succulent, this duo won’t disappoint.

2. Why do you soak cashews in water?

Soaking cashews softens them, making them easier to blend into creamy sauces, dips, or vegan “cheeses.” It also removes natural bitterness and activates enzymes for better digestion. For recipes like dairy-free Alfredo or cashew cream, soak raw cashews in warm water for 2–4 hours (or overnight) before blending. Pro tip: Need a shortcut? Pour boiling water over cashews and soak for 15–30 minutes!

3. What tastes good with cashews?

Cashews are culinary chameleons! They pair well with:

4. Why can’t you buy cashews in the shell?

Cashews are never sold in their shells because they’re toxic when raw. The shell contains urushiol, the same irritant found in poison ivy, which can cause skin reactions. Before hitting stores, cashews are steamed, roasted, or processed to remove the shell and neutralize toxins. So, skip the DIY shelling, it’s safer (and tastier) to buy them pre-shelled!

Cashew Shrimp: 10 Easy Recipes to Try Tonight

Description

A quick stir-fry of seared shrimp, toasted cashews, and bell pepper in a savory-sweet garlic-ginger sauce.

Ingredients

Scale

1 pound large shrimp, peeled and deveined

1 cup roasted cashews, unsalted

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon honey

1 bell pepper, sliced

2 green onions, chopped

1 tablespoon vegetable oil

¼ cup water

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Instructions

Pat the shrimp dry with paper towels. Slice the bell pepper, mince the garlic, and grate the ginger. Measure the soy sauce, oyster sauce, and honey into a small bowl.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant, being careful not to let them burn.
Add the shrimp to the pan in a single layer. Sear for 1 minute, then stir-fry for 2 to 3 minutes until pink and slightly curled. Remove the shrimp and set aside.
In the same pan, add the soy sauce, oyster sauce, honey, and water. Stir and simmer for 2 minutes until the sauce thickens slightly.
Toss the shrimp, cashews, and bell pepper into the sauce and stir gently to coat. Garnish with green onions.
Serve immediately over rice or noodles while hot.

Notes

For extra crunch, dry-toast the cashews in a pan for 2 minutes before adding them to the dish.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fried
Cuisine: Asian-Inspired