Ingredients:
1 teaspoon black pepper
1 tablespoon coconut aminos
1 tablespoon fish sauce
3 tablespoons coconut oil
1/4 cup chopped fresh cilantro
4 cloves of garlic
1 1/2 pound shrimp, raw, peeled
Directions:
Melt the coconut oil in a big skillet over low heat. Mince the garlic and throw it in with the coconut oil. Keeping the heat low, stir for two to three minutes. Throw in the shrimp and sautee until pink – about four to five minutes. Stir in the coconut aminos, pepper and fish sauce, and sautee for another minute. Plate your shrimp and turn up the burner under the skillet. Heat the combined oil and liquid in the pan for a minute or two and pour over the shrimp. Finally, top each serving with a tablespoon of fresh cilantro.
