Take coconut oil (about a spoonful), and heat in a wok until it’s liquefied. Then add as much shrimp as you want. Next, add generous amounts of salt, cayenne pepper, garlic powder (or fresh garlic if you’re not lazy), and whatever else looks good (I use Kirkland Signature Organic No-Salt Seasoning). Heat on high for about 5-10 minutes, until shrimp have cooked through and have shrunk and shriveled.

Share this: Twitter

Facebook

