¼ cup Keli’s Pineapple Hawaiian Luau Teriyaki or for a hotter kick try Keli’s Pele’s Fire Sriracha Teriyaki)
½ to 1 teaspoon crushed red pepper flakes
2 tablespoons (coconut oil) or (vegetable oil if you don’t have it)
4 ribs celery, thinly sliced (about 3 cups)
1 red bell pepper, thinly sliced
¾ cup roasted salted cashews (4 ounces)
1 pound peeled and cleaned medium shrimp
4 scallions, thinly sliced (reserve a few greens for garnish)
Heat a large nonstick skillet over high heat until very hot, about 2 minutes.
Add 1 tablespoon of the coconut oil, the celery, the red bell peppers, the cashews, and the scallions.
Stir-fry until celery turns jade green, about 3 minutes.
Transfer the mixture to a plate.
Return the skillet to high heat.
Add the remaining oil, the shrimp and stir-fry until fragrant and shrimp starts to turn pink, about 2 minutes.
Return celery and cashews mix to the pan and add the Keli’s Pineapple Hawaiian Luau Teriyaki, add crushed red pepper flakes , and stir over the heat for about 1 minute to mix together evenly and blend flavors.
Divide mixture onto 4 plates and garnish with remaining scallion greens.