Bang Bang Shrimp - Paleo, Whole30

1 Add 2 tbsp shredded coconut to a cool non-stick skillet. Set over medium-low heat and dry-toast the coconut until golden brown. Transfer to a bowl and set aside.
2 Rinse and devein the shrimp. Pat them dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
3 Heat avocado oil in a stainless-steel or non-stick skillet over medium-high heat. Carefully lay the shrimp flat in the hot oil and sear them until golden brown, around 2 minutes per side. Transfer the cooked shrimp to a bowl and set aside.
4 Reduce the heat to medium and add the ghee to the skillet. Add the garlic and onions and stir-fry for 2 minutes, scraping any brown bits off the bottom of the pan with a wooden spoon. Add the bell pepper and stir-fry until slightly softened, around 3 minutes.
5 Add the stock and simmer until slightly reduced, around 2 minutes. Add the coconut milk and simmer until reduced by 1/4 in volume, around 4 minutes. Add the toasted coconut, stir to combine and cook an additional 2 minutes. Taste for seasoning and adjust with salt as desired.
6 Return shrimp the skillet and toss to coat in the sauce. Garnish with chopped parsley and slivered almonds. Serve immediately.