1. Whisk together the tamari, vinegar, fish sauce, honey, turmeric, red pepper flakes, and water in a small bowl and set aside.
2. Place the cashews in a large, deep-sided skillet set over medium heat and toast, stirring frequently, until lightly browned, about 5 minutes. Transfer the cashews to a plate and set aside. Wipe out the skillet.
3. Return the skillet to the heat and add the coconut oil. Once melted add the garlic, ginger, and shallot and sauté, stirring frequently, about 30 seconds. Add the broccoli florets, stir well, and cover. Cook for 2-3 minutes, until the broccoli just begins to soften.
4. Add the shrimp and cook, stirring frequently, until the shrimp is mostly pink, about 5 minutes.
5. Add the spiralized vegetables and the sauce. Stir to combine. Cover and cook until the vegetables are just soft and the shrimp is completely cooked through, about 5 more minutes.
6. To serve, divide the shrimp and vegetables among four bowls, top each with about 2 tablespoons of the toasted cashews, and squeeze a lime quarter over each serving. Serve immediately with sriracha on the side for those who like it spicy.

Source: Heather Pratt