Pan sear shrimp in coconut oil on medium high heat for about 2-3 minutes each side.
Remove from the pan and reduce heat to medium. Add in the minced shallot, bell pepper, minced garlic, and a little more coconut oil. Sauté until fragrant/soft.
Add in the cream (top part) of 1 can of coconut milk, lime juice, cilantro, salt, pepper, and turmeric.
Add shrimp back in and simmer for 5-10 minutes. Top with more cilantro and red chili flakes.
Served with rice and roasted broccoli.
Serve with cauliflower rice for Whole30.