Divide the lettuce into leaves and set aside.
In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
Add the garlic, bell pepper, green onions, and carrots.
Stir fry until tender-crisp, about 2 minutes.
Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
Spoon the shrimp mixture evenly onto lettuce leaves.