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1
Start to thaw your shrimp under cool to room temperature lightly running water in a deep bowl in the sink.
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2
Peel and mince the garlic
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3
Place a big skillet on the stove top and put the heat to medium.
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4
Put in enough coconut oil to coat the bottom then add the garlic.
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5
Allow the garlic to cook a little, less than 2 minutes.
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6
In that time start peeling your thawed shrimp.
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7
Place the shrimp on their side into the skillet and allow them to cook until pink on that side.
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8
Flip the shrimp to their other side to cook.
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9
While they are cooking, sprinkle the red pepper flakes (I like a lot of heat so I coat them pretty nice).
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10
Take a spoonful of plum sauce and drizzle each shrimp with a coating, may need to spoon more in to coat all.
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11
Allow shrimp to fully cook (there should be no transparent flesh, the shrimp should be all pink and white)
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12
Since plum sauce is a sweet sauce, while heated it will bubble, so what I do is take the skittlet by the handle and move the shrimp around in the fallen sauce for a nice coating.
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13
The shrimp should now be fully cooked so turn the stove off, dump the shrimp into a bowl, scrape the rest of the garlic, flakes, and sauce on top and enjoy!
