Servings: 4 servings 1x
- ¼ cup low sodium soy sauce
- 3 tbsp ketchup
- 3 tbsp rice vinegar
- 2 tbsp honey
- 2 tsp grated ginger
- 1 tsp sriracha
- 2 tbsp water
- ½ tbsp cornstarch
- ½ cup raw cashews
- 1 lb large raw shrimp (peeled, deveined and tail off)
- 1 tbsp oil
- ¼ cup sliced green onion
- 1 head of butter lettuce, iceberg lettuce or romaine lettuce
- Whisk soy sauce, ketchup, rice vinegar, honey, grated ginger and sriracha together to make a sauce. In a separate bowl mix cornstarch and water together into a smooth mixture and then whisk this mixture into the sauce.
- Heat a large nonstick skillet over medium heat and pour raw cashews in the skillet. Toast for about 7 minutes tossing frequently to prevent burning.
- Remove cashews from the skillet and heat oil over medium heat. When the oil is hot pour the shrimp into the skillet.
- Cook shrimp for 30 seconds, flip and cook another 30 seconds.
- Increase heat to medium high and pour sauce into the skillet. Toss to coat the shrimp as the sauce begins to bubble and thicken. Continue cooking shrimp for only 2-3 more minutes. Shrimp will be fully cooked when they make a C shape – careful not to overcook the shrimp.
- Remove from heat and pour toasted cashew into the pan and toss to combine with shrimp and sauce.
- Serve in lettuce cups with green onion.
- you can use any size shrimp, but cook time will vary based on the size
- If you cannot find butter lettuce you can use ice berg or romaine lettuce as cups for the shrimp
- serve over rice instead of lettuce wraps, if you prefer
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.