Stir-Fried Shrimp with Broccoli and Cashew Ginger Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Quick stir-fried shrimp and broccoli tossed in a zesty ginger and cashew butter sauce for a flavorful, Whole30-compliant dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 22 minutes, pairs large shrimp, broccoli florets, cashew butter (unsweetened) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 4 cups broccoli florets
• 3 tbsp cashew butter (unsweetened)
• 1 tbsp, finely grated fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1/4 tsp red chili flakes
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp unsweetened cashew butter, 3 tbsp coconut aminos, 2 tbsp fresh lime juice, 1 tbsp finely grated fresh ginger, and 2 tbsp water until smooth. Set sauce aside.
2. Step 2: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 4 cups broccoli florets and stir-fry for 4 minutes until bright green and tender-crisp. Remove broccoli and set aside.
3. Step 3: Add remaining 1 tbsp olive oil and 1 tbsp sesame oil to the skillet. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant.
4. Step 4: Add 1 lb peeled and deveined large shrimp, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until shrimp are pink and opaque.
5. Step 5: Return broccoli to the skillet and pour the prepared cashew ginger sauce over shrimp and broccoli. Toss to coat everything evenly and cook for another 1-2 minutes until sauce thickens slightly.
6. Step 6: Serve hot, garnished with additional lime wedges if desired.