12 oz wild-caught shrimp (16/20 count shrimp work great), peeled and deveined
2 TBSP ghee (you can use avocado oil)
4 cloves minced garlic
1 lemon (juiced)
Can of coconut cream
1 TBSP of Thai red curry paste
Heat large skillet on medium-high heat and add ghee. After ghee is heated up, sauté garlic 1-2 minutes until fragrant. Add shrimp and cook 2-3 min until pink. Squeeze lemon over the shrimp.
Push the shrimp aside and add coconut milk and Thai red curry paste. Whisk together and heat up. Move the shrimp into the coconut mixture. Cook an additional 1-2 minutes until mixture is heated.
Serve over cauliflower rice.