Step 1

Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside.

Step 2

Spread the broccoli, bell pepper, and cashews over the baking sheet. Toss with the avocado oil. Transfer to the oven and roast for 10 minutes.

Step 3

Meanwhile, make the sauce. Whisk together the coconut aminos, vinegar, orange juice, sesame oil, chili garlic sauce, cashew butter, and ginger. Set aside 1/3 cup of the sauce.

Step 4

Remove the veggies from the oven, and place the raw shrimp on the pan with the veggies. Pour the remaining sauce (reserve the 1/3 cup for serving) over the shrimp and veggies. Transfer the pan back to the oven and bake for another 8-10 minutes at 400 degrees. Remove when the shrimp is opaque and pinkish.

Step 5

Serve over a bowl of rice or cauliflower rice. Top with the 1/3 cup reserved sauce and fresh cilantro (if using).