<p>1 lb. 26-30 shrimp, peeled, deveined, thawed<br>¼ cup coconut oil<br>1 teaspoon cumin<br>1 teaspoon paprika<br>1 teaspoon garlic salt<br>1 teaspoon pepper<br>1 teaspoon coriander<br>½ cup onion, sliced<br>1 tomato, diced<br>2 cans unsweetened coconut milk<br>2 sprigs of cilantro, diced (optional)</p> <p>Pre-heat pan in medium heat. Add coconut oil.</p> <p>Sauté shrimp, cumin, paprika, garlic salt, pepper, coriander, and onion for 4 minutes. Add diced tomato and unsweetened coconut milk, simmer for 10 minutes on low heat.</p> <p>Top with diced cilantro (optional).</p> <p>Serves 4-6</p>