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Shrimps Stir Fry with Cashews and Sugar Snap Peas

Shrimps Stir Fry with Cashews and Sugar Snap Peas are a delight to cook and enjoy. This is a dish that took minutes to prepare and cook. It's the kind of meal you can whip up on busy weeknights or family meals on weekends. And if you're looking for a great, easy side dish to complement the roasts during holiday gatherings, double the amount of this and serve it to guests.  Cook this dish the day you purchase the shrimps from the market for best results. This is an Asian in America recipe. Serves 2 to 4.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Shrimps Stir-fry Cashews Sugar Snap Peas
Servings: 4 people
Calories: 283kcal
Author: Asian in America-Elizabeth Ann Quirino


  • 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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Serving: 1g | Calories: 283kcal | Carbohydrates: 16g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Sodium: 2207mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 35.1mg | Calcium: 41mg | Iron: 2.9mg