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Cashew Shrimp | CaliGirl Cooking
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Cashew Shrimp

A quick and easy version of one of the tastiest Chinese food recipes around.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 479kcal


  • 6 ounces Nanka Seimen Chow Mein Udon Noodles
  • 1 tablespoon plus 1 ½ teaspoons coconut oil separated
  • 2 garlic cloves minced
  • 1 pound medium shrimp peeled, tail on
  • Salt & pepper
  • 1 large zucchini cut into half-circle slices
  • 1/3 cup oyster sauce
  • 2 teaspoons hoisin
  • 1 tablespoon Sambal Oelek optional
  • 1 ½ teaspoons sesame oil
  • 2 green onions chopped
  • ¾ cup cashews toasted


  • Bring a large saucepan of water to a boil. Once water is boiling, add noodles. Cook for about 6 minutes, or until noodles are al dente. Drain noodles and toss with 1 ½ teaspoons coconut oil to prevent them from all sticking together. Set aside.
  • Season shrimp with salt and pepper. Set aside.
  • In a large sauté pan, heat remaining 1 tablespoon of coconut oil over medium-high heat. Add garlic and sauté for a minute or so, then add shrimp. Once shrimp have taken on their pinkish hue, add zucchini and sauté for about 5 minutes.
  • Add oyster sauce, hoisin, Sambal Oelek (if using) and sesame oil. Toss until all ingredients are combined and incorporated, then add green onions and cashews, making sure everything gets thoroughly combined.
  • Turn heat to low and add cooked noodles, toss to coat. Serve immediately.


Wine Pairing Note: Because we have such savory umami flavor (and a little bit of spice) going on with this dish, it would pair fabulously with a slightly off-dry white wine that still has plenty of acidity. A Gewurtztraminer or Riesling would be a great bet! (Just make sure they’re not too sweet.)


Calories: 479kcal | Carbohydrates: 41g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 286mg | Sodium: 2046mg | Potassium: 405mg | Fiber: 4g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 17mg | Calcium: 194mg | Iron: 4mg