Cashew, Shrimp & Mango Stir-Fry Recipe for Quick Weeknight Meals

I hope you’re ready for cashew shrimp!

This cashew shrimp stir fry is an incredibly simple meal you can pull together on a weeknight. It’s so easy you might find yourself eating it straight from the pot.

Eddie absolutely loves this dish. Lately he’s not into salmon, so I’ve been focusing on other seafood recipes that we both enjoy. Since it’s Lent, I’ve been trying to make tasty Friday meals without resorting to takeout, and this cashew shrimp stir fry is one of the winners.

It’s quick, flavorful, and versatile—perfect over rice, cauliflower rice, or soba noodles. You can have it on the table in about 20–30 minutes, making it a great go-to weeknight dinner.

If your mango is just shy of ripe, this recipe is a great way to use it: the mango adds a touch of sweetness that pairs perfectly with warm, crunchy cashews and tender shrimp. We love the contrast of textures and flavors here.

Leftovers reheat particularly well. If possible, reheat briefly in a skillet to warm through without overcooking the shrimp—the microwave can dry them out.

The combination of sweet mango, toasted cashews, crisp bell peppers, and a savory-sweet sauce gives this dish lots of flavor and satisfying texture.

Cashew Shrimp and Mango Stir Fry

Cashew Shrimp and Mango Stir Fry

Yield:

4
people

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

A super simple weeknight stir fry with bell peppers and mango, delicious served over rice and ready in about 25–30 minutes.

Ingredients

• 1 pound raw, peeled and deveined shrimp
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon coconut oil
• 1 bell pepper, chopped
• ½ red onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• ¼ cup soy sauce
• 3 tablespoons honey
• 1 tablespoon rice wine vinegar
• 2 teaspoons toasted sesame oil
• 2/3 cup whole cashews
• 1 cup chopped mango (about 1 mango)
• 4 green onions, thinly sliced
• lime wedges, for serving
• jasmine rice, for serving

Instructions

• Pat the shrimp dry with paper towels. Season with salt and pepper.
• Heat a large skillet over medium heat and add the coconut oil. Once melted, add the shrimp in a single layer (work in batches if needed). Cook until just pink and opaque, about 2 minutes per side. Remove the shrimp to a plate.
• Keeping the skillet over medium heat, add the bell peppers, red onion, garlic, and ginger. Season with a pinch of salt and pepper and cook, stirring occasionally, until the vegetables soften, about 5–6 minutes. Return the shrimp to the skillet.
• In a bowl, whisk together the honey, soy sauce, rice wine vinegar, and toasted sesame oil. Pour the sauce into the skillet and bring to a simmer, stirring often. Cook 3–4 minutes, then stir in the cashews and mango and cook another 1–2 minutes until warmed through. Sprinkle with sliced green onions.
• Serve immediately over jasmine rice or noodles and garnish with lime wedges for squeezing.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

And yes—those warm cashews are dangerously tasty. I may or may not have picked them out and eaten them all.