In a 10" saucepan, heat coconut oil over medium heat. Once hot add sliced mini sweet bell peppers. Lightly salt and stir to coat in coconut oil.
Next, add shrimp. Sprinkle coriander + garlic powder over everything. Flip the shrimp. Pour @kevins.natural.foods Lemongrass Basil Sauce over mini sweet bell peppers and shrimp. Stir until combined.
Reduce heat to low and let it simmer. When the shrimp looks done, roughly 5-10 minutes, add in a handful of spinach. Stir until wilted.
Remove from heat and serve over cauliflower rice, rice, or potatoes.
Pro tip: squeeze a little lime over the finished dish.
