Stir-Fried Shrimp with Broccoli and Cashew Coconut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick stir-fried shrimp and broccoli coated in a creamy, nutty coconut and cashew sauce, perfect for a Whole30 compliant dinner. This asian fusion-inspired seafood (whole30, gluten free) ready in about 27 minutes blends large shrimp, peeled and deveined, broccoli florets, cashews (unsalted, soaked) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/4 cup unsalted cashews in warm water for 20 minutes, then drain and blend with 1/2 cup full-fat coconut milk until smooth and creamy; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until aromatic.
  3. Step 3: Add 4 cups broccoli florets and stir-fry for 4-5 minutes until bright green and slightly tender.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Pour in the cashew-coconut sauce and 3 tbsp coconut aminos, stirring to coat everything evenly. Cook for another 2 minutes until sauce thickens slightly.
  6. Step 6: Finish with 1 tbsp lime juice, 1 tsp sea salt, and 1/2 tsp black pepper. Toss gently and serve immediately.

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Frequently asked questions

How long does Stir-Fried Shrimp with Broccoli and Cashew Coconut Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Shrimp with Broccoli and Cashew Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Shrimp with Broccoli and Cashew Coconut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Shrimp with Broccoli and Cashew Coconut Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Shrimp with Broccoli and Cashew Coconut Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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