Preheat the oven to 350 °F.
Rinse the shrimp with fresh water. Place in a strainer to drain out the water.
1 1/2 pounds shrimp
Put 3 1/2 tablespoons coconut oil in a 8 by 8-inch glass baking dish. Melt the oil in the oven as you prep the vegetables. Slice the head of garlic in half, place cut side down in the melted oil. Cut the tops of the bell peppers and hot pepper, take out the seeds and slice each in half. Put the cut side down in the coconut oil. Halve the tomatoes and radishes, arrange in the oil with the cut side down. Place in the oven to roast for 20-25 minutes until the tomato skins are wrinkly and garlic is soft.
4 tablespoons coconut oil, 1 head garlic, 2 large red bell pepper, 1 small hot pepper, 4 large tomato, 6 small radishes
Mince the kale. Add to a saute pan with the shrimp and remaining 1/2 tablespoon coconut oil. Cook for about 6-8 minutes over medium heat, until all the shrimp are pink.
1/4 to 1/2 bunch kale
Once the vegetables are done in the oven, transfer to a blender and combine with turmeric powder, lime juice, and coconut milk. Season with salt and pepper. Taste, adjust as needed.
1/2 teaspoon turmeric root powder, 2 tablespoons lime juice, 1 cup coconut milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Pour the sauce over the shrimp and mix to combine. Serve with cilantro as garnish. Present on a bed of cauliflower rice and a half of an avocado or on its own as just a soup. Also delicious with a swirl of coconut cream.
1/4 cup cilantro, Cauliflower Rice, 1 half avocado