How many people do you usually cook for? Would you cook for yourself only?
You know, I normally cook for two – Han and myself. It didn’t occur to me that it’s actually kind of hard to cook for one until Han went on a business trip for 8 days in Mexico.
Eating out with friends, biting on take-out pizza while playing Cards Against Humanity with homies and hanging out at girls parties are all fun! However, for me, eating at home with a glass of wine by myself could be super relaxing too.
If that is also your cup of tea, what would you make for yourself?
This question came up quite often in my mind for the past week and it certainly came with conditions.
Condition #1: Don’t feel like spending too much time on cooking since the actual eating part is probably going to be quick.
Condition #2: It has to be tasty and healthy to make the effort worth it.
That’s how this Stir-fried Shrimp With Cashew Nuts happened in my kitchen. It only takes 15 minutes in total. Let’s see what magic we can pull here with shrimp, carrot, sweet pea, and cashew nuts as our ingredients.
Healthy fats? Check check!
Deliciousness? Oh YUM!!!
I totally enjoyed this dish as a full meal alone. It was a big portion for a small person like me. Next time you are alone at home, give this recipe a shot. It’s also totally shareable! I hope you will like it as much as I did. Cheers!Print
Stir-fried Shrimp With Cashew Nuts
- Category: Seafood
- Cuisine: Chinese
- 12 oz frozen shrimp (26 –30 large shrimps), peeled, deveined and tail removed
- 1/2 cup cashew nuts
- 2/3 cup frozen sweet pea
- 1/3 cup carrot, diced
- 2 tablespoons vegetable oil
- 1/4 teaspoon garlic powder
- Defrost shrimp in a medium bowl. Pat dry with paper towels. Add 1/4 tsp sea salt, 1/4 ground black pepper and 1/4 garlic powder and stir evenly. Set aside.
- While the shrimp is marinating, prepare vegetables. Rinse off the ice from frozen sweet pea, drain and set aside. Dice carrots.
- Heat vegetable oil in a sauté pan over high heat. Add cashews and stir frequently for 1 or 2 minutes until the cashews turn slightly brown. Transfer to a paper towel to soak up the oil.
- Place shrimp, sweet pea, and carrot together in the pan and sauté with the remaining oil for 2-3 minutes until the shrimp is cooked through and the vegetables are tender.
- Sprinkle a pinch of sea salt and pepper to taste if desire. (I didn’t add any. It was tasty enough for me.) Turn off the heat and quickly stir in cashews until evenly spread out.
- Transfer to a serving plate and serve immediately.
- Serving Size: 1-2