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10-minute Shrimp, Peas and Cashew Stir Fry

Recipe by Connie Veneracion
Five minutes to prep and five minutes to cook, shrimp, peas and cashew stir fry is full of bright colors, beautiful textures and truly Asian flavors.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine Chinese
Servings 1 person
Shrimp Peas and Cashew Stir Fry in a Yellow Bowl


  • 8 to 10 large shrimps peeled, deveined and heads removed
  • 2 tablespoons toasted cashew nuts
  • 1 small onion
  • 2 tablespoons sweet peas


To stir fry

  • 1 ½ teaspoons cooking oil
  • ¼ teaspoon salt
  • teaspoon ground pepper


  • Line a plate with paper towels, arrange the shrimps in a single layer, place more paper towels on top and press lightly to remove as much surface moisture as possible.
  • If your cashew nuts are not toasted yet, do it now in an oil-free pan.
  • Peel and slice the onion.
    Thinly sliced onion and thawed sweet peas
  • Drain the thawed sweet peas.
  • In a small bowl, mix together all the ingredients for the sauce.
    Sauce for shrimp peas and cashew stir fry
  • Heat the cooking oil in a wok or frying pan and saute the sliced onion for about half a minute.
    Sauteeing onion and stir frying shrimps in pan
  • Turn up the heat, add the shrimps, sprinkle in the salt and pepper, and stir fry for half a minute or just the until the shrimps change color.
  • Add the peas and cashew nuts, and stir fry for ten seconds.
    Pouring sauce over sliced onion, shimps, peas and cashew in pan
  • Stir the sauce in the bowl (starch has a nasty way of settling at the bottom) and pour into the pan.
  • Stir fry for another half a minute or just until the sauce is clear and thick (the shrimps will be cooked through at this point.
    Shrimp peas and cashew stir fry with thick sticky sauce
  • Taste and adjust the seasonings, if needed, before serving your shrimp, peas and cashew stir fry.
Keyword Shrimps, Stir Fry