CASHEW SHRIMP AND MANGO STIR FRY.

CASHEW SHRIMP AND MANGO STIR FRY.
CASHEW SHRIMP AND MANGO STIR FRY.
I hope you’re in the mood for cashew shrimp!
Because this is one heck of a super simple meal that you can throw together tonight.

You might just find yourself eating cashew shrimp straight out of the pot…

And it’s authentic: he is over salmon. i love salmon and make it all of the time (like remaining night time, I made us each loaded salads for dinner, his with chicken and mine with salmon!) however every now and then, there may be a dish that just doesn’t work for each. He’s always loved all seafood with salmon being his least preferred and right now, he simply isn’t into it.


however! because it’s lent and i’m continuously looking to make some thing delish on Fridays that does not encompass ordering a Primanti’s fish sandwich (i'm able to only deal with Primanti’s about as soon as each 5 years. sort of joking, kind of now not.), I’ve been working on lots of seafood recipes.

CASHEW SHRIMP AND MANGO STIR FRY

prep time:10 MINS
cook time:20 MINS
total time:30 MINS

This cashew shrimp stir fry is a super simple weeknight meal! Made with bell peppers and mango, it is delicious over rice and comes together in 25 minutes.

INGREDIENTS
  1. 1 pound raw, peeled and deveined shrimp
  2. ¼ teaspoon salt
  3. ¼ teaspoon pepper
  4. 1 tablespoon coconut oil
  5. 1 bell pepper, chopped
  6. ½ red onion, chopped
  7. 3 garlic cloves, minced
  8. 2 teaspoons freshly grated ginger
  9. ¼ cup soy sauce
  10. 3 tablespoons honey
  11. 1 tablespoon rice wine vinegar
  12. 2 teaspoons toasted sesame oil
  13. 2/3 cup whole cashews
  14. 1 cup chopped mango, (or 1 mango, chopped!)
  15. 4 green onions, thinly sliced
  16. lime wedges, for serving
  17. jasmine rice, for serving
INSTRUCTIONS
  1. Pat the shrimp dry with a paper towel. Sprinkle the with salt and pepper.
  2. Heat a large skillet or pot over medium heat and add the coconut oil. Once melted, add the shrimp in a single layer (- you may have to do this in batches!). Cook until just pink and opaque, about 2 minutes per side. Remove the shrimp and place them on a plate.
  3. With the skillet still over medium heat, add in the peppers, onions, garlic and ginger. Sprinkle in a pinch of salt and pepper and stir. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes. Add the shrimp back in to the skillet.
  4. In a bowl, whisk together the honey, soy sauce, vinegar and toasted sesame oil. Pour it into the skillet and bring it to a simmer, stirring often. Cook for 3 to 4 minutes. Stir in the cashews and the mango and cook for 1 to 2 minutes more, just until they are warmed through. Sprinkle the mixture with sliced green onions.
  5. Serve the shrimp immediately with jasmine rice or your favorite noodles. Add a wedge of lime for spritzing.