Coconut aminos—made from coconut sap—is a soy-free seasoning that imparts a savory, soy sauce–like flavor to this dish. The flavor and combination of crisp vegetables and sweet shrimp in this dish is so delicious, you will not miss your go-to Chinese takeout at all.
In a small bowl, mix the vinegar, coconut aminos, garlic, ginger, red pepper flakes, and salt; set aside.
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook, stirring, until just starting to become tender, about 3 minutes.
Stir in the vinegar mixture and cook until slightly reduced, about 1 minute. Add the shrimp, snow peas, and celery and cook, stirring, until the shrimp are opaque throughout, 3 to 4 minutes. Stir in the sesame oil and cashews. Top with the green onions.