Shrimp & Cashews with Thai Chile PasteShrimp & Cashews with Thai Chile Paste
Shrimp & Cashews with Thai Chile Paste
Shrimp & Cashews with Thai Chile Paste
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Recipe - Frankston #713
Shrimp & Cashews with Thai Chile Paste
0
Servings4
Cook Time30 Minutes
Calories632
Ingredients
2 Tbs peanut oil
1/2 yellow onion, thinly sliced
1/2 cup sugar snap peas
1 red bell pepper, julienned
1/2 cup whole cashews
1 Tbs garlic, minced
1 lb jumbo shrimp, peeled and deveined
2 Tbs roasted red chile paste
2 Tbs fish sauce
2 Tbs sugar
cooked rice, for serving
Directions
  1. Heat skillet or wok to medium heat. Add oil and onions; sauté lightly until onions are soft. Add snap peas, bell pepper, cashews, garlic and shrimp. Sauté until shrimp are almost cooked through. In measuring cup, combine chile paste, fish sauce and sugar. Reduce heat; add sauce to pan. Sauté for 2 to 3 minutes, or until shrimp are cooked through. If sauce becomes too thick, add 1 or 2 tablespoons of water. Remove from heat; serve with rice.
Nutritional Information

Calories: 632, Fat: 36 g (3 g Saturated Fat), Cholesterol: 43 mg, Sodium: 2237 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 12 g.

0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
632
Calories

Shop Ingredients

Makes 4 servings
2 Tbs peanut oil
Not Available
1/2 yellow onion, thinly sliced
Not Available
1/2 cup sugar snap peas
Not Available
1 red bell pepper, julienned
Not Available
1/2 cup whole cashews
Not Available
1 Tbs garlic, minced
Not Available
1 lb jumbo shrimp, peeled and deveined
Not Available
2 Tbs roasted red chile paste
Not Available
2 Tbs fish sauce
Not Available
2 Tbs sugar
Not Available
cooked rice, for serving
Not Available

Nutritional Information

Calories: 632, Fat: 36 g (3 g Saturated Fat), Cholesterol: 43 mg, Sodium: 2237 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 12 g.

Directions

  1. Heat skillet or wok to medium heat. Add oil and onions; sauté lightly until onions are soft. Add snap peas, bell pepper, cashews, garlic and shrimp. Sauté until shrimp are almost cooked through. In measuring cup, combine chile paste, fish sauce and sugar. Reduce heat; add sauce to pan. Sauté for 2 to 3 minutes, or until shrimp are cooked through. If sauce becomes too thick, add 1 or 2 tablespoons of water. Remove from heat; serve with rice.