Kung Pao Shrimp with Cashews

Total Time
Prep 10 mins
Cook 8 mins

Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine.

Ingredients Nutrition


  1. In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
  2. In a wok or large frypan, heat the oil over high heat until smoking.
  3. Add the chiles and salt; stir-fry until browned, 45 seconds.
  4. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
  5. Add the peppers and cook until crisp-tender, 30 seconds.
  6. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
  7. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
  8. Stir in the cashews and sesame oil; serve.


Most Helpful

Velly good! Serve with fried rice to dampen the chilis when they begin to muscle up on you.

Clifford Boren October 11, 2002

Made this twice. The second time, I cut the vinegar back to 1 Tablespoon instead of 3. Plus I added a drizzle of chili oil at the end instead of the sesame oil. Loved it. Thank you for sharing the recipe.

tschladensky November 07, 2015

I made this for supper tonight. I totally recommend it. I didn't have fresh ginger but I had it pre-minced in a jar and it was just as good. My husband just loved it and so did I. Next time I make it I think I'll try it with chicken or even pork. SO GOOD!!!

chauna m. March 28, 2010

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