Shrimps Stir Fry with Cashews and Sugar Snap Peas
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Daylight saving time ended this weekend here in America and so the skies darkened by 4 PM. It makes me panic that dinner isn’t ready yet when the nights start early. So, this Shrimps Stir Fry with Cashews and Sugar Snap Peas is a convenient entrée to whip up quickly for those busy weeknights.
As I have mentioned before, it’s best to cook shrimps, seafoods and fish the day you bought it from the market. I get better results when I cook seafood as soon as I get home. I used jumbo-sized, large shrimps for this entrée. The salty soy sauce was just the savory base needed for the sweet, succulent shrimps. If you haven’t had sugar snap peas yet, this is a good recipe to start with. Sugar snap peas are in season from spring to fall here in America. They are about two inches in length and half an inch in width. They are a glorious green color. They are also plump on the outside with edible pea pods inside.
This dish cooked fast and quick and in no time, I was calling my husband to the table to eat. It’s one of his favorites so while I set the large bowl of steaming white jasmine rice next to the platter of cooked shrimps, my husband asked, “Are there cashews in it?” I was delighted to tell him there were roasted cashews and the crisp sugar snap peas made the whole combination superb. There’s nothing like a hearty, scrumptious meal that took no time to cook to end a busy day.
Shrimps Stir Fry with Cashews and Sugar Snap Peas
- Large Skillet or Wok: 12 inches in diameter
- 1 pound fresh shrimps peeled, heads and tails removed fresh jumbo or large shrimps
- 1 Tablespoon calamansi juice for shrimps ; or use lemon juice
- 2 Tablespoons cornstarch for shrimps
- 4 Tablespoons vegetable oil
- 2 cloves garlic peeled, minced
- 1 whole white or yellow onion chopped
- 1/2 cup soy sauce
- 2 Tablespoons lemon or calamansi juice
- 1 cup organic vegetable broth
- 1/2 cup roasted cashews
- 1/2 pound sugar snap peas about 2 cups, edges trimmed
- 1/2 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 1 to 2 stalks scallions chopped, for garnish
- for serving:boiled rice
- Wash shrimps thoroughly with water after peeling and removing the heads and tails.
- Marinate shrimps with 1 tablespoon lemon or calamansi juice in a non-reactive bowl for 20 minutes. Set aside.
- Coat the shrimps with cornstarch and put aside.
- Using a large skillet or wok, over medium-high heat, add the vegetable oil.
- When oil is hot enough after 1 to 2 minutes, stir fry the garlic and onions. Cook for about 2 minutes till onions are translucent and garlic is fragrant.
- Add the coated shrimps into the skillet. Place the shrimps evenly around the skillet to cook well.
- Pour the soy sauce, 2 tablespoons lemon juice and broth into the skillet. Mix the liquid into the shrimps. As the shrimps start to cook, the liquid will become thick because of the cornstarch. Lower the heat to a simmer to avoid burning or starch sticking to the bottom of pan.
- Cover and continue cooking shrimps for 7 to 8 minutes till they turn pink.
- Add the roasted cashews and sugar snap peas. Stir the ingredients together.
- Season with sesame oil, salt and black pepper. Stir and cook for 2 minutes more till snap peas are ready.
- Garnish with chopped scallions. Serve warm with boiled rice.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]