30 minute saucy cashew shrimp with coconut rice
Flavorful shrimp in a fragrant sauce over creamy, sweet coconut rice
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp corn starch
- 1 tbsp paprika
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced or grated
- 1 tbsp fresh ginger, minced or grated
- 1/4 - 1/2 tsp red pepper flakes, or to taste
- 1 tbsp toasted sesame oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp oyster sauce
- 1/2 cup roasted cashews
- 1/2 cup fresh basil, chopped
coconut rice
- 1 cup dry jasmine rice
- 1 1/2 cups canned full-fat coconut milk
- 3/4 cup water
- pinch kosher salt
Instructions
- To make the rice, combine the rice, coconut milk, water, and salt in a large pot. Bring to a summer and cook until the liquid falls below the rice, about 10-15 minutes. Turn off the heat and cover the pot. Let sit while you prepare the cashew shrimp.
- In a jar or bowl, combine the soy sauce, honey, and oyster sauce until incorporated. In a separate small bowl, whisk together 1 tablespoon of corn starch with 1 tablespoon of water to make a slurry.
- Pat the shrimp dry. In a large ziptip bag or bowl, toss the shrimp with the remaining 2 tablespoons cornstarch, paprika, and a pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sear the shrimp 2-3 minutes per side until golden. Move to a plate.
- Add the red pepper to the same skillet along with 2 tablespoons of water. Stir fry for 2-3 minutes until still crunchy but softened. Stir in the garlic, ginger, red pepper flakes, and sesame oil for 1-2 minutes longer until very fragrant.
- Pour the sauce into the skillet and bring to a simmer until slightly thickened about 2-3 minutes. Add the shrimp, cashews, and starch slurry. Cook until the sauce coats the shrimp and cashews. Remove from heat and stir in the basil.
- Divide the rice and shrimp onto plates and garnish with additional basil and lime wedges, as desired.