Kung Pao Shrimp with Cashews

READY IN: 18mins
Ms B.
Recipe by SharleneW

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.

Top Review by Clifford Boren

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

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.

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