In a wok or large skillet, stir-fry shrimp in coconut oil over high heat until cooked through, approximately 3 minutes.

Use a slotted spoon to transfer the cooked shrimp to a plate.

Add freshly grated ginger and chopped garlic to the skillet; stir-fry until fragrant, about 30 seconds.

Incorporate the asparagus and sugar snap peas into the skillet; stir-fry for about 3 minutes until the vegetables are slightly tender.

Add the fresh spinach, basil, cashews, and tamari to the skillet.

Stir-fry until the spinach wilts, which should take about 1 minute.

Top the cooked rice with the shrimp and vegetable mixture.