Thai Cashew Shrimp
Serves 415 mins prep15 mins cook
A delicious dish featuring shrimp sautéed with cashews and a creamy sauce made with cashew butter and coconut milk. This recipe also works well with rice and veggies, making it versatile and perfect for a flavorful meal.
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What you need
Instructions
1: Prepare the rice according to package instructions. 2: Steam frozen broccoli. 3: Roast mini red peppers at 450°F for about 1 minute, then slice them. 4: Toss cashews in sriracha and coconut aminos, then roast on 375°F for about 10 minutes. 5: Thaw and season frozen wild shrimp with salt, pepper, sriracha, and coconut aminos. 6: Sauté shrimp on medium-high for 2 minutes per side. 7: For the sauce, whisk together cashew butter, coconut milk, 1-2 tablespoons coconut aminos, soy sauce, lime juice, curry powder, and red pepper flakes until smooth. 8: Add water to thin the sauce, if necessary. 9: Combine all components and enjoy!View original recipe