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Ingredient
Spicy cashew shrimp
Introduce
Ingredient
1/4 c
low sodium soy sauce
2 tbs
rice vinegar
1 tbs
white vinegar
1 tbs
light brown sugar
2 tbs
vegetable oil
1 tbs
kosher salt
1 cup
sliced, salted cashews
Cooking instructions
* Step 1
Whisk the soy sauce, ginger, lemon juice, vinegar, brown sugar and red pepper flakes in a small bowl; set aside. Heat the sesame oil and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the shrimp with the salt and a few grinds of pepper and Tony’s seasoning (optional). Working in two batches, add the shrimp to the pan and cook, flipping halfway through, until they are just opaque and beginning to turn pink, 2 to 3 minutes; remove to a plate.
* Step 2
Add the remaining 1 tablespoon vegetable oil to the same skillet and heat over medium-high heat. Add the bell peppers, garlic and onion and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Pour in the soy sauce mixture. Bring the mixture to a boil, then reduce the heat to low and simmer until reduced slightly and starting to thicken, about 3 minutes.
* Step 3
Stir in the shrimp & cashews to coat in the sauce. Serve over rice and top with scallions/green onion & sesame seeds.
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