Spicy Shrimp and Cashew Stir-Fry – Gluten Free!
Ingredients:
- 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)
Directions:
- 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.
