Shrimp, Celery, and Carrot Stir-fry with Cashews
A quick and healthy stir-fry that combines tender shrimp with crunchy celery and carrots, all tied together with nutty cashews.
Ingredients
Main ingredients
- 1 pound shrimp, peeled and deveined
- 2 stalks celery, thinly sliced
- 1 cup carrots, thinly sliced
- 1/2 cup cashews, roasted and unsalted
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (optional) Adjust to taste
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Preparation
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- In a small bowl, whisk together soy sauce, cornstarch, and sesame oil.
Cooking
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
- Add carrots and celery, and stir-fry for about 3-5 minutes until slightly softened but still crisp-tender.
- Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through.
- Pour the sauce over the shrimp and vegetables, stir-fry for another minute until the sauce thickens, then add cashews and toss to combine.
Serving
- Serve the stir-fry over rice or noodles for a complete meal.
Notes
If you have leftovers, let the stir-fry cool completely. Place it in an airtight container and store it in the refrigerator for 2-3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave. Make sure your shrimp are completely thawed if using frozen shrimp for even cooking. Cut the vegetables evenly for consistent cooking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 5g
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