Falcone's Crossroads

Where This Meets That

Thai Cashew Shrimp

Here’s a yummy dish when you’re in the mood for a little something different. It’s become one of our favorites.

I don’t measure things out when I prepare this, but here’s the general process.


  • Shrimp
  • Onion
  • Bell peppers
  • Olive oil
  • Minced garlic
  • Thai sweet chili sauce (fellow paleo folks will need to be mindful of carbs; this seems to range pretty widely by brand)
  • Sriracha hot chili sauce
  • Seasonings: Salt, garlic powder, smoked paprika, black pepper
  • Whole roasted cashews
  • Green onions, diced

Cut up an assortment of onions and bell peppers, and devein a pound or two of shrimp.  Have some nice cashews at the ready.

Ready to cook

Note: you can prepare the ingredients either sequentially using one pan or in parallel using two; just know that you’ll need a pretty good-sized pan once everything’s combined.  These directions are written sequentially to keep it simple.

Heat a teaspoon or two of minced garlic in a couple tablespoons of olive oil in a skillet over med-high heat.   Sauté shrimp until just opaque, seasoning with salt and smoked paprika while you cook.  Note, the shrimp will cook a little further at the end of the process, so don’t overcook here.

Remove shrimp and set aside.

Add another couple tablespoons of olive oil and a little more minced garlic.  Stir fry your onions and peppers, seasoning with salt, pepper, and garlic powder, to your liking.


Add the shrimp back in, along with a tablespoon or so of real butter, and mix together.

Stir in the green onions, a couple squirts of Sriracha hot chili sauce (depending on your taste for heat), then the Thai sweet chili sauce.  The amount of sweet chili sauce is up to you; you can just add enough to coat the ingredients or you can make it saucy as you want . . . this stuff is seriously tasty.

Stir in the cashews. Pay attention to how they mimic the appearance of the shrimp; it’s so cute and a subtle part of the dish’s charm. 🙂

Stir occasionally as everything simmers for a few minutes, allowing the cashews to flavorize and soften just a smidge, then serve and enjoy!

Traditionally, this would be served over rice, but it works great as a standalone for us paleo-types.

Finished product


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This entry was posted on July 11, 2013 by in Food & Drink and tagged , , , , , , , , , , .
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