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

Shrimp, Celery, and Carrot Stir-fry with Cashews

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A quick and easy shrimp stir-fry packed with crunchy veggies and roasted cashews, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Pat shrimp dry and season lightly with salt and pepper.
  2. Slice celery on the diagonal and thinly slice carrots. Mince garlic.
  3. Whisk soy sauce (if using) with cornstarch and 1 tablespoon water to make a thin slurry.
Cooking
  1. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil.
  2. 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.
  3. Add the remaining 1 tablespoon oil to the pan. Toss in garlic and cook 10-15 seconds until fragrant.
  4. Add carrots and celery. Stir-fry 2-3 minutes until crisp-tender.
  5. 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.
  6. Stir in roasted cashews and remove from heat. Drizzle sesame oil over the top and adjust seasoning with salt and pepper.
Serving
  1. Transfer to a warmed serving dish.
  2. Serve immediately over steamed rice, noodles, or alongside a simple green salad.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g

Notes

Cool to room temperature within 2 hours, then store in an airtight container for up to 2 days. Shrimp becomes firmer after refrigeration; don’t let it sit too long.
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