Cook spaghetti squash either in the oven or in the instant pot. See above post for directions.
Mix all of the sauce ingredients in a bowl and set aside.
Heat a large skillet over high heat and a tablespoon of coconut oil and quickly swirl the pan to coat. Add the shrimp and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked shrimp to a plate.
Whisk the egg in a bowl. Add 1 tsp of coconut oil and pour the egg into the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked egg to the plate with the shrimp.
Add the cooked spaghetti squash to the pan and pour sauce on top. Return the shrimp and egg to the pan and stir together.
When ready everything is warmed up serve in bowls. Top with shredded cabbage and carrots, bean sprouts, cashews, limes, and cilantro.