ADD hot water and cashews to a blender and allow to soak for 10 minutes.
ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-high heat. Add shrimp, sea salt, pepper and smoked paprika and sear for 1 minute per side. Set cooked shrimp aside.
ADD the remaining sauce ingredients to your blender and blend on high until everything is completely combined. It will have a very thin texture.
POUR sauce into your stockpot or Dutch oven and reduce heat to medium-low.
ADD sweet potato noodles to the pot and simmer, stirring occasionally to prevent burning, until the “noodles” are soft, about 10 minutes. Your sauce will thicken with each minute of simmering.
ADD cooked shrimp to the “noodles” and gently toss together and turn the stove’s heat off.
SERVE between 4, storing any leftovers in a glass container in the fridge for 2 days.