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Shrimp with Green Peas and Cashew
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2.50 from 2 votes

Shrimp with Green Peas and Cashew

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Entree
Cuisine: Asian
Servings: 4 Servings


  • 1 pound medium shrimps peeled and deveined
  • 1 egg white
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • 1 small onion peeled and sliced thinly
  • 2 cloves garlic peeled and minced
  • 1 large carrot peeled and sliced thinly on a bias
  • 1 stalk celery sliced thinly on a bias
  • 1 cup frozen green peas thawed
  • 1/2 cup cashews
  • salt and pepper to taste

For the Stir-fry Sauce

  • 1/3 cup water
  • 1/3 cup soy sauce I used Kikkoman
  • 1/4 cup oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch.


  • In a bowl, combine egg white and cornstarch. Whip together until frothy. Add shrimps and massage until coated. Marinate for about 10 to 15 minutes and drain very well.
  • In a bowl, combine stir-fry sauce ingredients: water, soy sauce, oyster sauce, Chinese cooking wine, brown sugar, and the 1 teaspoon cornstarch. Whisk until smooth. Set aside.
  • In a wok or wide pan over high heat, heat 2 tablespoons of the oil. Add shrimp and cook until the color changes to pink. Remove from pan and keep warm.
  • Add the remaining 1 tablespoon of oil and heat. Add onions and garlic and cook until softened.
  • Add carrots and celery and cook, stirring regularly, for about 30 seconds or until half done.
  • Add stir fry sauce (make sure to stir first to disperse cornstarch) and bring to a simmer until slightly thickened.
  • Add green peas and shrimp. Continue to cook, stirring to combine, for about 3 to 5 minutes or until green peas and shrimps are heated through and vegetables are tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.