30 minute saucy cashew shrimp with coconut rice

Been pretty excited to share this dude with you because it’s probably my favorite stir fry yet.

…Until the next favorite steamrolls in.

Yesterday I “applied” to my nearby community college with the intent to start a couple classes over the summer. I noticed several nutrition MS programs require certain amounts of bioscience courses, including anatomy and chemistry, which I don’t have from my undergrad. Community college is far cheaper to enroll into than any university, so I figured it’d be simple enough to get those prereqs out of the way before the fall so I can maybe apply to some schools for spring semester.

It’s a bit strange that I’m crawling back into academia, but hey, furthering education isn’t something that has to occur in the first four years post-high school. Plenty of people like me aren’t fully sure what direction to take when young and fresh-faced. I guess I lucked out with having a Bachelor’s in the first place, though it’s in the total wrong industry. Live and learn.

I imagine, then, that my daily schedule will start filling up a bit more (even though I only need 2 courses and will likely spread them out anyway) so easy dinners continue to be a go. Anything with rice tops off my craving list nowadays, hence why not fancy up your typical bowl of white rice with a coconut flare?

When I lived alone I fairly often cooked some variety of cashew shrimp or chicken (in my meat-eating days) since it was simply, healthful, and tasted like a solid takeout meal I’d whisk up from the college food court. I changed things here and there each time depending on whether I owned any fresh herbs or a stash of veggies in the fridge, but one thing remained constant: the sweet, thick sauce, plenty of crunchy nuts, and rice.

For you, too, this recipe can flex based on your needs and and wants. The dopest part? All you need is 30 minutes, with a bit of technique and an ability to multitask. So sit your asses down, grab some popcorn, and lemme show you how it’s done.

Nuts for Coconuts

You’ll need two eyeballs if you plan to multitask. A timer is helpful too, here. I like to start up the coconut rice and let it go as I chop, toss, and stir fry the rest of the meal. My method of stovetop rice is a bit different than some, but effective, especially if you’re like me and sometimes don’t get a good read on your appliance’s heat regulation.

In a big pot, mix up some white rice, full fat coconut milk (not the dinky carton shit), water, and salt. Bring to a simmer – not a boil – and set a timer for 10 minutes. I’ve found that I can pretty much ignore the rice for those first 10 minutes, then afterwards start to pay more attention, so go ahead in that span and begin the rest of the meal.

Whatever stage of cooking you’re in otherwise, check the rice after 10 minutes. Keep a close eye on it until the liquid boils under the rice. This usually takes another 2-5 minutes depending on your stove. Once that happens, shut off the heat, cover the pot, and leave it be until serving time.

Cash-oot This Is Good

The cashew shrimp is very simple to conjure. No need for the Darkhold or whatever other witchcraft you think cooking requires.

First, mix up the stir fry sauce: soy sauce, honey, oyster sauce, and sesame oil. On the side, whisk up a slurry with 1 tablespoon each corn starch and water.

Dry off your shrimp and toss with corn starch, paprika, salt, and pepper. The paprika gives the shrimpies some color once they’re cooked.

Cook off the shrimp for a couple minutes, then stir fry a pepper for a nice veggie addition to the meal. Toss in garlic, ginger, and red pepper flakes.

Pour the sauce in the pan and simmer until it thickens a bit. Throw the shrimp and any juices back in the pan, swirl in the slurry, and watch that delicious, aromatic sauce stick to the shrimp and peppers to create a glossy, irresistible coating.

Finish up the dish with a big heap of chopped fresh basil. I also dig a squeeze of lime, but you don’t have to do this.

Fluff up the rice and divide into bowls or plates along with the cashew shrimp. YuuuuUUUUUmm.

The coconut rice, really, is optional, so you can do regular white or brown rice if the task seems too daunting for your schedule. If you’re relatively confident with putting two fingers in two pies at once, I say go for it. The addition of coconut and the slightly interesting method really boost this meal and pairs up with the savory shrimp superbly.

Another idea? Try this out with tofu. The cooking method will differ since I find tofu takes longer to crisp due to its many sides, but it’s a good option if you don’t have or are avoiding seafood.

What’s your favorite Asian-inspired takeout dish?

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!