Stir-Fried Shrimp with Broccoli and Cashew in Ginger-Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick stir-fried shrimp with crunchy broccoli and toasted cashews tossed in a fragrant ginger-garlic sauce, perfect for a Whole30 meal. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends peeled and deveined large shrimp, (about 12 oz) broccoli florets, raw cashews 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 320 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium heat. Add 1/2 cup raw cashews and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove and set aside.
  2. Step 2: Increase heat to medium-high and add 1 tbsp olive oil. Add 4 cups broccoli florets and 1/2 tsp sea salt, stir-frying for 5-6 minutes until broccoli is bright green and tender-crisp.
  3. Step 3: Push broccoli to the side. Add remaining 1 tbsp olive oil, then add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 lb peeled and deveined large shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry shrimp for 3-4 minutes until pink and opaque.
  5. Step 5: Pour in 3 tbsp coconut aminos and sprinkle 1/4 tsp red chili flakes if using. Toss everything together, including toasted cashews, cooking for another 1-2 minutes until sauce lightly coats ingredients.
  6. Step 6: Adjust seasoning with remaining 1/4 tsp black pepper if desired, and serve immediately.

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Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 in Ginger-Garlic 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 in Ginger-Garlic 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 in Ginger-Garlic 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 in Ginger-Garlic Sauce whole30?

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

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