½teaspoonbouillon pasteoptional for flavor; if you can't find a healthy bouillon paste, use 1/2 teaspoon onion powder and 1/4 teaspoon sea salt
1 ½teaspoonfresh lemon or lime juice
Seasonings of choiceI used chipotle chili powder and creole seasoning
Heat a skillet on medium heat and add some coconut oil. When the pan is hot, add in shrimp and minced garlic and other seasonings you like. Watch your salt, though. Most store bought shrimp has a sodium solution in it so you don’t want to add too much salt, if any.
Meanwhile, put the roasted peppers, coconut milk, garlic, lime juice, and spices in a blender and puree until smooth. Transfer to a small saucepan and bring to a simmer over low heat.
The shrimp are done cooking when they are pink and opaque. Serve shrimp over your favorite side (such as polenta, pasta, brown rice, or spaghetti squash) topped with pepper sauce. Enjoy!