SHRIMP WITH CASHEW NUTS

China

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Ingredients

CASHEW SHRIMP
1 ½ lb. medium-sized shelled shrimp
¼ cup tapioca starch (can sub cornstarch)
2 tablespoons oil
¾ cup cashews, toasted
Sesame seeds and minced cilantro, to serv

CASHEW SHRIMP SAUCE

1 teaspoon tapioca starch
¾ cup low-sodium chicken or vegetable stock
⅓ cup hoisin sauce (gluten-free, if needed. homemade for refined sugar-free)
2 tablespoons honey
1 tablespoon low-sodium soy sauce (gluten-free or coco aminos, as needed)
1 tablespoon rice vinegar (can sub white vinegar) 2 garlic cloves, minced
1 teaspoon finely minced ginger

Place the shrimp and starch in a medium-sized bowl and toss to combine.

Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.

Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more.

Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top.

Instruction

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