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Flavourful and Quick Thai Cashew Shrimp

October 21, 2016 | STORY BY JENELLE MCCULLOCH | PHOTOGRAPHY BY JENELLE MCCULLOCH

This quick recipe is loaded with Thai-inspired flavours and looks impressive on a plate.

 
Thai Cashew ShrimpThis is a must try recipe! Originally I had tested and planned a Thai noodle dish, but the store was out of rice noodles. So, you now have this amazingly delicious new way to prepare shrimp. Which you can throw on top of anything… even noodles, if your local store has them…
Now go eat!

 

Thai Cashew ShrimpIngredients

 
1 lb shrimp, raw, peeled
1 clove garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp toasted sesame seed oil
2 Tbsp honey
1 Tbsp Tamari-style soy sauce
1/2 lime
1/4 cup cashews, unsalted
Scallions, finely chopped for garnish
Rice, cooked
 

Thai Cashew ShrimpDirections

 
Cook rice as per package directions. In a small bowl, mix together garlic, ginger, sesame oil, honey, soy sauce and juice of half a lime. Set the sauce aside.
 
Over medium heat in a frying pan, sauté shrimp, turning as they cook, for about 5-7 minutes. Once cooked through add the sauce to the pan and continue to cook until the sauce thickens and coats the shrimp. Add in cashews and toss to coat with sauce.
 
Serve over rice and garnish with freshly chopped scallions, enjoy!
 
 

     Courtesy of therusticspoon.wordpress.com
   Recipe by Jenelle McCulloch reprinted with her permission.

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