10 Minute Cashew Shrimp

A plate of 10 Minute Cashew Shrimp served over rice, garnished with green onions. Three small images below show close-ups of the dish. Text reads “10 Minute Cashew Shrimp” and “Erren’s Kitchen.”. - 5

Close-up of a 10 Minute Cashew Shrimp stir-fry in thick brown sauce, garnished with sliced green onions. The dish appears glossy and richly coated, highlighting the shrimp and nuts. - 7

Ready in just 10 minutes, this cashew shrimp stir-fry is the perfect weeknight dinner—quick, flavorful, and better than takeout!

in this article:

Know Before You Scroll
Quick, Saucy, Takeout-Style Cashew Shrimp
Ingredient Notes
Step By Step Instructions
Perfect Pairings
10 Minute Cashew Shrimp
Erren’s Top Tips
Storage & Freezing Instructions
FAQs

Know Before You Scroll

What You’ll Need

Shrimp, soy sauce, oyster sauce, garlic, ginger, rice wine vinegar, brown sugar, cashews, sherry, cornstarch, green onions, cooked rice.

Flavor Profile

Sweet, savory, nutty, and saucy with just the right amount of crunch from toasted cashews. Total stir-fry satisfaction.

Difficulty Level

Easy. This one’s fast and beginner-friendly—perfect for busy nights when you need dinner done like now .

Equipment Needed

Wok or large skillet, small mixing bowl, measuring cups and spoons, microplane or grater for ginger, spatula or wooden spoon.

Top Tip

Stir-fry the shrimp fast over high heat and pull them early—they’ll finish cooking in the sauce and stay super tender.

Time-Saving Tips

Buy pre-peeled and deveined shrimp, and use pre-chopped garlic and ginger (or the paste versions from a tube or jar). Major prep time saver—zero flavor sacrifice.

Ingredient Swaps

No sherry? Try dry white wine or broth. No oyster sauce? Hoisin works in a pinch, just go lighter on the sugar.

A close-up of a white spoon holding shrimp and cashews in a thick, glossy brown sauce, garnished with green onions. More shrimp, cashews, and sauce are visible in the background—perfect for quick 10 Minute Cashew Shrimp. - 9

Quick, Saucy, Takeout-Style Cashew Shrimp

This cashew shrimp recipe has been hiding out in the archives since 2016—quietly gathering a few five-star ratings (thank you, OG fans!) but never really getting the spotlight it deserves. So, we gave it the glow-up: reshot the photos, made a video, and gave the whole thing a second chance to shine. I tested a few versions that just didn’t hit—some were too sweet, others had way too much sauce, and one completely lost the cashew crunch (tragic). But this final version? It’s quick, saucy, and totally takeout-vibes… in the best possible way.

A plate of 10 Minute Cashew Shrimp features white rice topped with shrimp, cashews, and a glossy brown sauce, garnished with chopped green onions. A gold fork rests on the side of the plate. - 10

Ingredient Notes

A variety of ingredients on a white countertop, ready for 10 Minute Cashew Shrimp, including a bowl of raw shrimp, cooked rice, cashews, ginger, garlic, green onions, oil, soy sauce, brown sugar, pepper grinder, and sauces in bottles and pitchers. - 11

Asian Flavors

Best Choice

Soy Sauce, Rice Wine Vinegar, Oyster Sauce, Toasted Sesame Oil – This combo is the heart of the sauce—salty, tangy, umami-rich, and nutty. Use low-sodium soy sauce to keep things balanced, and always go for toasted sesame oil for that deep, nutty flavor.

Substitutions

Tamari can replace soy sauce for a gluten-free option. If you’re out of rice wine vinegar, try apple cider or white wine vinegar. Hoisin can stand in for oyster sauce (just reduce the sugar a bit), and while sesame oil is tough to match, a drop of peanut oil adds some nuttiness in a pinch.

Where to Find

All of these are usually grouped together in the international or Asian foods aisle at most grocery stores. Look for small bottles with simple labeling—you don’t need anything fancy here, just the basics done right.

Aromatics

Best Choice

Garlic, Fresh Ginger, Green Onions – Fresh is key here. Minced garlic and grated ginger bring bold, zippy flavor right at the start of cooking, and the green onions add that crisp, bright finish on top. I love using the white and light green

Substitutions

Pre-minced garlic or ginger paste will save time and still taste great. In a pinch, a sprinkle of garlic powder or ground ginger can work—just use sparingly. If you’re out of green onions, try chives or a small amount of finely diced shallot.

Shrimp

Best Choice

Large or extra-large peeled and deveined shrimp, fresh or frozen and thawed.

Substitutions

Chicken breast, tofu, or scallops can be used instead for a different protein twist.

Where to Find

Fresh seafood case or freezer aisle.

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the Sauce

In a small bowl, whisk together ¼ cup low-sodium soy sauce , 1 tablespoon rice wine vinegar , 1 tablespoon packed brown sugar , 2 tablespoons oyster sauce , and ½ teaspoon toasted sesame oil . Set it aside so it’s ready to go when things start moving fast.

A metal whisk rests in a glass bowl containing a dark brown liquid with small bubbles and oil droplets—perhaps a marinade for 10 Minute Cashew Shrimp—set against a white background. - 12

Stir-Fry the Shrimp

Heat 3 tablespoons vegetable oil in a wok or large skillet over high heat. Add 1 pound of shrimp , seasoned lightly with salt and pepper. Stir-fry for about 2 minutes , just until they turn pink and curl up. Don’t overcook! Remove the shrimp from the pan and set aside.

Cooked shrimp are arranged in a single layer in a gray skillet with two handles, seen from above on a white background. Perfectly browned and lightly seasoned, these are ideal for making 10 Minute Cashew Shrimp. - 13

Cook the Aromatics

In the same pan, toss in 3 chopped garlic cloves and 1 tablespoon of freshly grated ginger . Stir them around for about 1 minute , just until everything smells amazing but not burnt.

A gray pan with black handles contains bits of sautéed minced garlic and oil spread across its surface, the first step in making 10 Minute Cashew Shrimp. The background is white. - 14

Deglaze with Sherry

Pour in ¼ cup of dry sherry and give it a good stir, scraping up all the golden bits stuck to the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol and deepen the flavor.

A round gray skillet with black handles contains a simmering brown sauce with visible minced garlic or onion pieces—perfect for making 10 Minute Cashew Shrimp—on a white background. - 15

Bring it All Tohether

Turn the heat to medium-low and pour in the sauce. Stir in the cornstarch slurry ( 2 tablespoons cornstarch + ¼ cup cold water ) and let it thicken for a minute. Add 1 cup cashews and a dash of white pepper, then toss in the shrimp and stir until everything is glossy and coated. Top with sliced green onions and serve hot over rice. Done and delicious!

A skillet filled with 10 Minute Cashew Shrimp—shrimp and cashews cooked in a savory brown sauce, viewed from above on a white background. - 16

Perfect Pairings

Best Ever Fried Rice
Quick & Easy Chinese Noodle Soup
Chicken Lo mein

Ingredients

▢ ¼ cup Low Sodium Soy Sauce ( or regular soy sauce)
▢ 1 Tablespoon Rice Wine Vinegar
▢ 1 Tablespoon Packed Brown Sugar
▢ 2 Tablespoons Oyster Sauce
▢ ½ teaspoon Toasted Sesame Oil
▢ 3 Tablespoons Vegetable Oil
▢ 1 pound shrimp (cleaned and seasoned with a little salt & pepper)
▢ 3 cloves garlic (chopped)
▢ 1 inch piece fresh ginger (peeled & grated)
▢ ¼ cup Sherry
▢ 2 Tablespoons Cornstarch (mixed well with ¼ cup of cold water until smooth)
▢ 1 cup Cashews (Unsalted )
▢ Ground white pepper to taste (you can use black if need be)
▢ 2 Green Onions (Sliced)
▢ Cooked Rice for Serving

Instructions

In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside.
Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute.
Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol.
Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). stir to coat everything with the sauce. You can add a little water if the sauce looks too thick. Add the shrimp to the sauce.
Sprinkle on the green onions. Serve with cooked rice.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

Close-up of black chopsticks holding a saucy shrimp above a plate of 10 Minute Cashew Shrimp served over white rice, garnished with green herbs. The background is softly blurred. - 18

Can I use frozen shrimp?

Yes! Just thaw them fully and pat them dry with paper towels before cooking. Extra moisture can make them steam instead of sear.

What kind of cashews should I use?

Unsalted and either raw or dry-roasted work best. Avoid heavily salted or flavored ones—they’ll throw off the balance of the sauce.

Is oyster sauce necessary?

Oyster sauce adds depth and that signature savory-sweet note. If you’re out, hoisin sauce is a decent swap—just use a little less sugar in the main sauce mix.