Spicy Shrimp and Cashew Stir-Fry – Gluten Free!


  • 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.

Serves: 4