Thai Cashew Shrimp

This is a must try recipe! It is so simple and so quick to whip up there really is not a downfall. Plus, it is loaded with thai inspired flavours – you cannot go wrong. And it looks pretty impressive on a plate, does it not?

So I have you convinced. Great. Originally I had tested and planned a thai noodle dish for this post but the store was out of rice noodles. So, since nothing ever goes as planned in my life (a harsh reality I have come to accept and sometimes embrace) 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…

But moving on from my sad story about rice noodles and onto the recipe. AND stay tuned for a really awesome noodle dish… One day when the universe decides to be in my favour. Now go eat! 🙂




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

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!



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