Stir-Fried Shrimp with Broccoli and Cashews in Ginger Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick paleo stir-fry of succulent shrimp, crisp broccoli, and crunchy cashews tossed in a fragrant ginger sauce. This Asian-inspired paleo recipe (gluten free, dairy free), ready in about 25 minutes, pairs raw shrimp (peeled and deveined), broccoli florets, raw cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 370 cal/serving

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Ingredients

1 lb raw shrimp (peeled and deveined)
3 cups broccoli florets
1/2 cup raw cashews
1 tbsp (minced) fresh ginger
3 garlic cloves
3 tbsp coconut aminos
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
2 stalks (sliced) green onions

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Instructions

Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat. Add 1/2 cup raw cashews and toast for 2-3 minutes until golden and fragrant. Remove and set aside.
Step 2: Add remaining 1 tbsp extra virgin olive oil to the skillet. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until aromatic.
Step 3: Add 1 lb raw shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 3-4 minutes until shrimp turn pink and are cooked through. Remove shrimp and set aside.
Step 4: Add 3 cups broccoli florets to the skillet with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
Step 5: Return shrimp and toasted cashews to the skillet. Pour in 3 tbsp coconut aminos and toss everything together for 1-2 minutes until heated through and coated in sauce.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving.