Main Course

Sweet and Spicy Cashew Shrimp

Name: Sweet and Spicy Cashew Shrimp
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 300g Large Shrimp; 60g Cashews; 15 Dried Red Chilies; 20 Sichuan Peppercorns; 20g Green Onion; 20g Ginger; 2g Salt; 30g Sugar; 35g Vinegar; 1 tablespoon Cornstarch; as needed Cooking Oil

Sweet and Spicy Cashew Shrimp is a restaurant-style Chinese stir-fry featuring crispy shrimp, crunchy cashews, dried chilies, and a glossy sweet-tangy sauce. With a balance of mild heat, nuttiness, and vibrant flavors, this quick seafood dish is perfect for family dinners or entertaining guests.

Total: 30 minutes

Sweet and Spicy Cashew Shrimp finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Main Course
Method: Stir-fry
Total Time: 30 minutes
Difficulty: Medium
Main Ingredient: Large Shrimp

Introduction

This Sweet and Spicy Cashew Shrimp recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 30 minutes, so it can fit into a busy cooking day.
Breaks the method into manageable steps instead of assuming you already know the technique.
Helpful for practicing timing, heat control, and the order of adding ingredients.
Gives the dish a clear sweet, tangy and mildly spicy flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

300g Large Shrimp
60g Cashews
15 Dried Red Chilies
20 Sichuan Peppercorns
20g Green Onion
20g Ginger
2g Salt
30g Sugar
35g Vinegar
1 tablespoon Cornstarch
as needed Cooking Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Large Shrimp

This ingredient helps define the flavor, texture, or structure of the dish.

Cashews

This ingredient helps define the flavor, texture, or structure of the dish.

Dried Red Chilies

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

Sichuan Peppercorns

Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.

Green Onion

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Step-by-Step Instructions

Step 1
Prepare the shrimp, cashews, dried chilies, Sichuan peppercorns, green onion, and ginger.
Step 2
Slice the ginger and cut the green onion into short sections. Soak the dried chilies in water for a few minutes to prevent burning during cooking.
Step 3
Cut along the back of each shrimp and remove the vein. Pat dry thoroughly.
Step 4
Season the shrimp lightly with salt and let marinate for several minutes.
Step 5
Prepare the sauce by mixing sugar, vinegar, salt, cornstarch, and a small amount of water until smooth.
Step 6
Heat oil over low heat and fry the cashews until lightly golden. Remove immediately and set aside.
Step 7
Lightly coat the shrimp with a thin layer of cornstarch, shaking off any excess.
Step 8
Heat oil in a wok and fry the shrimp until lightly crisp and cooked through. Remove and drain.
Step 9
Reduce the heat and add the Sichuan peppercorns. Cook briefly until fragrant, then remove them from the oil.
Step 10
Add the ginger, green onion, and dried chilies. Stir-fry until aromatic.
Step 11
Return the shrimp to the wok and toss quickly to combine with the aromatics.
Step 12
Pour in the prepared sauce and cook over high heat until thickened and glossy.
Step 13
Add the fried cashews and toss until evenly coated.
Step 14
Cook until the sauce clings to the shrimp and cashews, then remove from the heat.
Step 15
Transfer to a serving plate and serve immediately.

Cooking Tips

Fry cashews over low heat and remove them as soon as they turn golden to avoid burning.
Add the cashews at the end of cooking to keep them crisp.
Pat the shrimp dry before coating with cornstarch for a lighter, crispier texture.
Adjust the amount of dried chilies to suit your preferred spice level.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Ingredients

300g Large Shrimp
60g Cashews
15 Dried Red Chilies
20 Sichuan Peppercorns
20g Green Onion
20g Ginger
2g Salt
30g Sugar
35g Vinegar
1 tablespoon Cornstarch
as needed Cooking Oil

Method

Prepare the shrimp, cashews, dried chilies, Sichuan peppercorns, green onion, and ginger.
Slice the ginger and cut the green onion into short sections. Soak the dried chilies in water for a few minutes to prevent burning during cooking.
Cut along the back of each shrimp and remove the vein. Pat dry thoroughly.
Season the shrimp lightly with salt and let marinate for several minutes.
Prepare the sauce by mixing sugar, vinegar, salt, cornstarch, and a small amount of water until smooth.
Heat oil over low heat and fry the cashews until lightly golden. Remove immediately and set aside.
Lightly coat the shrimp with a thin layer of cornstarch, shaking off any excess.
Heat oil in a wok and fry the shrimp until lightly crisp and cooked through. Remove and drain.
Reduce the heat and add the Sichuan peppercorns. Cook briefly until fragrant, then remove them from the oil.
Add the ginger, green onion, and dried chilies. Stir-fry until aromatic.
Return the shrimp to the wok and toss quickly to combine with the aromatics.
Pour in the prepared sauce and cook over high heat until thickened and glossy.
Add the fried cashews and toss until evenly coated.
Cook until the sauce clings to the shrimp and cashews, then remove from the heat.
Transfer to a serving plate and serve immediately.