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Shrimp, Celery, and Carrot Stir-fry with Cashews

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This quick and flavorful shrimp stir-fry combines crisp vegetables and roasted cashews for a satisfying dish that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Shrimp and Vegetables
  • 1 pound shrimp, peeled and deveined
  • 2 stalks celery, thinly sliced on the diagonal
  • 1 cup carrots, thinly sliced or julienned
  • 1/2 cup cashews, roasted and unsalted
Sauce and Seasoning
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (optional) Omit for gluten-free option
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Pat the shrimp dry and lightly season with salt and pepper.
  2. Thinly slice the celery on the diagonal and julienne the carrots. Mince the garlic.
  3. If using soy sauce, whisk it together with cornstarch and 1 tablespoon of water to make a thin slurry.
Cooking
  1. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
  2. Once the oil is hot, add the shrimp in a single layer. Cook for 1-2 minutes on each side until they turn opaque. Remove the shrimp to a plate.
  3. Add the remaining vegetable oil to the pan and toss in the minced garlic. Sauté for 10-15 seconds until fragrant.
  4. Incorporate the carrots and celery, stir-frying for 2-3 minutes until crisp-tender.
  5. Return the shrimp to the pan. Stir the cornstarch slurry, pour it in, and toss everything quickly to coat. The sauce will thicken within 30-45 seconds.
  6. Mix in the roasted cashews and remove the pan from heat. Drizzle sesame oil on top and adjust seasoning with salt and pepper.
  7. Serve immediately over steamed rice, noodles, or with a simple green salad.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 24gProtein: 30gFat: 18gSaturated Fat: 2gSodium: 500mgFiber: 2gSugar: 3g

Notes

For a vegan version, substitute shrimp with firm tofu. Serve with sesame seeds on top for visual appeal.
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