1 pound of peeled raw shrimp
1 teaspoon of raw coconut oil
2 tablespoons of curry powder
1/2 teaspoon of cumin
2 cloves garlic, grated on a microzester
1 inch knob of fresh ginger, grated on a microzester
Juice of 1 lime
1 handful of cilantro, chopped
4 tablespoons of Tamari, gluten-free soy sauce
In a large bowl, combine ingredients for marinade. Add shrimp and with hands, massage in marinade so shrimp is evenly coated. Refrigerate for 1-4 hours.
Heat heavy-bottomed skillet on high. When pan is smoking, lower flame to low. Add a teaspoon of coconut oil. When oil starts to sizzle, add shrimp. (Optional: Add a cup of water for a broth consistency.) Saute, continuing to stir until shrimp turns bright red. When shrimp starts to brown (about 5 minutes), remove from heat. Serve immediately on skewers or in a bowl of broth.