Recipes Ingredients Seafood Recipes Shrimp Recipes Cashew Shrimp Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 9, 2021 Rate PRINT Share Close Photo: Justin Walker Prep Time: 20 mins Total Time: 20 mins Servings: 4 Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch. Ingredients 1 ½ pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper 1 tablespoon cornstarch 2 tablespoons oyster sauce, such as Lee Kum Kee 2 tablespoons safflower oil 4 celery stalks, cut on a sharp bias ¼ inch thick (2 ½ cups), plus celery leaves for serving 1 teaspoon finely grated garlic (from 2 cloves) 1 tablespoon finely grated ginger (from a 2-inch piece) Pinch of red-pepper flakes, plus more for serving ½ cup roasted cashews Steamed white rice, for serving Directions Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water. Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes. Originally appeared: Martha Stewart Living, November 2018 Rate It PRINT