Stir the broth, lime juice, fish sauce, honey, coconut aminos, sriracha and vinegar in a small bowl. Season the shrimp with salt and pepper. Heat half the ghee in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 3 minutes or until lightly browned and done. Remove the shrimp from the skillet. Heat the remaining ghee in the skillet. Add the mushrooms, bell pepper and garlic and cook until the vegetables are tender. Remove the vegetables from the skillet. Add the eggs to the skillet and cook until softly set. Stir in the cooked shrimp and vegetables, the zucchini noodles, bean sprouts and green onion. Add the broth mixture and toss to coat. Cook for 3 minutes or until the zucchini noodles are tender, stirring occasionally (try not to break up the noodles). Serve topped with the cilantro, cashews and crushed red pepper.