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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