Name: Shrimp, Celery, and Carrot Stir-fry with Cashews
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound shrimp, peeled and deveined (Medium to large. Tail-on or tail-off both work.); 2 stalks celery, thinly sliced on the diagonal; 1 cup carrots, thinly sliced or julienned; 1/2 cup cashews, roasted and unsalted (Or lightly salted if you prefer.); 2 tablespoons vegetable oil (Or other neutral oil with a high smoke point.); 2 cloves garlic, minced; 1 tablespoon soy sauce (Optional — adjust to taste or use tamari for gluten-free.); 1 teaspoon cornstarch (Mix with 1 tablespoon of water to create a slurry.); 1/2 teaspoon sesame oil; to taste Salt and freshly ground black pepper

235

1.30k

Jump to Recipe Print Recipe

I grew up on quick, no-fuss stir-fries, and this Shrimp, Celery, and Carrot Stir-fry with Cashews has become a weekday staple in my kitchen. It’s bright, crunchy, and finishes in about the time it takes rice to steam — a perfect rescue for busy nights when you want something fresh, protein-packed, and a little special. The cashews add buttery crunch, the sesame oil lends a toasty finish, and the cornstarch gives a glossy, clingy sauce without weighing the dish down.

I also like to pair it with pared-back sides; for an alternate protein-filled stir-fry option, try this chicken with broccoli and carrot stir-fry.

Why you’ll love this dish

This stir-fry is an easy win whether you’re cooking for two or feeding a family. It’s fast (ready in about 15–20 minutes), uses pantry-friendly ingredients, and balances textures: tender shrimp, crisp celery, sweet carrots, and crunchy cashews. It’s light enough for a weeknight but tasty enough to serve guests.

“Quick to make, packed with crunch, and better than takeout — this one’s a repeat.” — a regular weeknight-review

Beyond speed, this recipe is adaptable: you can skip the soy sauce for a lower-sodium version, swap in different nuts, or bulk it up with extra vegetables. It’s also a great introduction to stir-frying techniques if you want reliable results without fuss.

The cooking process explained

Before you cook, here’s the flow so you know what to expect: pat and season the shrimp, prep the vegetables, pan-fry the shrimp until just opaque, remove them, quickly stir-fry the vegetables with garlic, return the shrimp, add a light sauce thickened with cornstarch, toss in roasted cashews, and finish with sesame oil. That brief rest for the shrimp keeps them tender and prevents overcooking while the veg stays crisp-tender.

This high-heat, short-time approach preserves flavor and texture. Plan your mise en place so everything is within arm’s reach — stir-fries move fast.

What you’ll need

1 pound shrimp, peeled and deveined (medium to large). Tail-on or tail-off both work.
2 stalks celery, thinly sliced on the diagonal
1 cup carrots, thinly sliced or julienned
1/2 cup cashews, roasted and unsalted (or lightly salted if you prefer)
2 tablespoons vegetable oil (or other neutral oil with a high smoke point)
2 cloves garlic, minced
1 tablespoon soy sauce (optional — adjust to taste or use tamari for gluten-free)
1 teaspoon cornstarch
1/2 teaspoon sesame oil
Salt and freshly ground black pepper to taste

Ingredient notes:

Shrimp: thaw fully and pat dry for proper browning.
Cashews: pre-roasted nuts add depth; you can toast raw cashews in the pan for 2–3 minutes if needed.
Cornstarch: mix with a tablespoon of water to create a slurry so it dissolves easily.
Substitutions: swap cashews for almonds or peanuts; use coconut aminos instead of soy sauce for soy-free.

If you love carrots in different preparations, I often make a sweet-savory side like this carrots with granola and brown butter alongside heartier mains.

Step-by-step instructions

Shrimp stir-fry with celery and carrots served on a plate

Preparation

Pat shrimp dry and season lightly with salt and pepper.
Slice celery on the diagonal and thinly slice carrots. Mince garlic.
Whisk soy sauce (if using) with cornstarch and 1 tablespoon water to make a thin slurry.

Cooking

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil.
When the oil is hot and shimmering, add the shrimp in a single layer. Cook 1–2 minutes per side until opaque and just firm. Remove shrimp to a plate.
Add the remaining 1 tablespoon oil to the pan. Toss in garlic and cook 10–15 seconds until fragrant.
Add carrots and celery. Stir-fry 2–3 minutes until crisp-tender.
Return the shrimp to the pan. Stir the cornstarch slurry, pour in, and toss quickly to coat everything. The sauce will thicken in 30–45 seconds.
Stir in roasted cashews and remove from heat. Drizzle sesame oil over the top and adjust seasoning with salt and pepper.

Serving

Transfer to a warmed serving dish.
Serve immediately over steamed rice, noodles, or alongside a simple green salad.

Short, clear actions help you stay in control during the fast-moving cook time.

Best ways to enjoy it

Serve the stir-fry over:

Steamed jasmine or basmati rice for a classic combo.
Quick noodles (lo mein-style) tossed with a touch of sesame oil.
Cauliflower rice for a low-carb option.

Garnish ideas:

Thinly sliced scallions
A squeeze of lime for brightness
Red pepper flakes or sliced fresh chili for heat

For an elevated plate, spoon the stir-fry into a shallow bowl, add rice, and sprinkle with extra cashews and scallions so each bite has texture.

Storage and reheating tips

Refrigeration

Cool to room temperature (no more than 2 hours), then store in an airtight container for up to 2 days.
Note: shrimp becomes firmer after refrigeration; don’t let it sit too long.

Freezing

Cooked shrimp stir-fry can be frozen, but texture may change. Freeze in a shallow airtight container for up to 1 month.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring in between, to avoid rubbery shrimp.
Avoid prolonged high heat, which will overcook the shrimp and soften the cashews.

Food safety

Cook shrimp until opaque and firm (145°F/63°C internal temp recommended).
Discard leftovers left at room temperature for more than 2 hours.

Pro chef tips

Dry shrimp thoroughly to promote a good sear instead of steaming the shrimp in the pan.
Use a hot pan and keep ingredients moving — that’s the secret to crisp vegetables and well-textured shrimp.
Add the cornstarch slurry at the end; thickening too early can make the sauce gummy.
For extra aroma, finish with toasted sesame oil — a little goes a long way.
If you want a saucier result, increase the soy sauce and add 1–2 tablespoons of chicken or vegetable broth before the cornstarch.

For a heartier winter variation, I sometimes pair this with a roast-style main; for example, see tips from this beef pot roast with potatoes and carrots to plan a larger meal.

Creative twists

Spicy version: add chili garlic sauce or a pinch of cayenne when you add garlic.
Veg-forward: add sliced bell pepper, snow peas, or baby corn for more color.
Low-sodium: use low-sodium soy sauce and increase aromatics (ginger, garlic) for flavor.
Vegetarian swap: replace shrimp with firm tofu (press and pan-fry first) and roast cashews for the same crunch.
Citrus-sesame glaze: finish with a tablespoon of orange juice and a teaspoon of honey for a brighter glaze.

FAQ

Q: How long does this take from start to finish?
A: With prep done, the actual cooking is about 8–10 minutes. From start to finish, including prep, expect 15–20 minutes.

Q: Can I use frozen shrimp?
A: Yes — thaw fully in the refrigerator overnight or under cold running water, then pat dry. Cooking from frozen will steam the shrimp and likely result in uneven texture.

Q: Is cornstarch necessary?
A: Cornstarch gives the sauce a silky sheen and helps it cling to shrimp and veggies. If you prefer, you can omit it for a lighter finish, but the sauce will be thinner.

Q: Can I make this ahead for meal prep?
A: You can cook the components (rice and stir-fry) and store them separately. Reheat gently to avoid overcooking the shrimp. For best texture, consume within 1–2 days.

Q: How do I prevent cashews from getting soggy?
A: Add roasted cashews at the very end just to heat through, not to simmer — this preserves their crunch.

Conclusion

If you’d like a spicier reference version with similar flavors, check the Spicy Shrimp, Celery and Cashew Stir-Fry Recipe – Food Network for ideas. For a chef’s take and tips on authentic technique, see Dad’s Cashew Shrimp: A Chinese Chef’s Secrets – Made With Lau. And for another reliable, well-tested stir-fry approach, this version at Cashew Shrimp Stir-fry – The Woks of Life is a great resource.