Not only does it make for great sauces, but it also shakes things up as a marinade, too. Created with an assortment of spices, soybeans, and sweet potatoes (gasp!), this good stuff will satisfy anyone who covets sweet and savory blends. Lee Kum Kee’s Hoisin Sauce does magical things. What makes an irresistible lettuce cup is the filling, and what makes the filling is the divine sauce you stir into the mix. So if you’re still scratching your head over what kind of nosh to offer up at your Labor Day cookout, look no further. Needless to say, these bad boys are a total crowd-pleaser. They’re crisp, refreshing, and brimming with big juicy shrimp and toasted cashews tossed in a lip-smacking sauce made up of hoisin, honey, and ginger. incredible.īut you don’t have to be experimenting with the low-carb lifestyle in order to enjoy these crave-worthy Hoisin Shrimp and Cashew Lettuce Cups. But, since I’m a believer in the “Don’t knock it ’til you try it” rule, I tried them anyway and I was soon eating my own words because they. It sounded like a sad attempt at making an exciting low-carb snack. Lettuce cups: the first time I’d heard of them, I was incredibly unenthused. We like to serve the shrimp on a bed of either white rice or rice noodles Other great sides could be egg rolls, vegetable spring rolls, or fried rice.THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN
However, if you already coated them in sauce, you can just reheat it in the microwave. The high oven heat allows the breading to crisp up while assuring that the shrimp won’t become overcooked.Īnother option for reheating breaded shrimp is to place them on a broiler pan and heat them in a 350 degree Fahrenheit oven for 10-15 minutes. The best way to reheat fried shrimp is under a broiler. The dish is made complete with a topping of candied nuts, in this case cashews, adding another layer of flavor and crunch. This allows the shrimp to be crispy and golden brown, without the texture being too heavy or bready.Īfter frying, the shrimp are tossed in a tangy, creamy lemon-honey sauce. In our recipe, we use a batter of egg and cornstarch. The key to making crispy shrimp is to coat them in batter and deep fry them. One thing is for certain after you make this sweet and savory dish at home, you will never want to pay restaurant prices for it again! This dish has also made its way into the popular Asian restaurant franchise, Panda Express.
It is widely popular on the west coast, primarily in the San Francisco area, where fresh shrimp is plentiful. Where did Honey Cashew Shrimp originate?Īlthough it’s primarily served in the United States, this shrimp dinner originates from Hong Kong. This Asian dish is a success with kids as well, thanks to it sweet taste. The Cashew Shrimp is one of the best Asian recipes you can make, its great served over rice with some steamed veggies on the side. The shrimp is plump and tender, the sauce is creamy, while the cashews and chewy and crunchy. This meal is also irresistible, because of all the great and different texture going on. Personally, we are huge fans of the sweet and savory combo. Honey Cashew Shrimp is one of our favorite shrimp recipes.
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