1poundshrimp, peeled & deveined (30/41 is what I used)
To serve:
Cooked white or brown rice, if desired
1green onion, sliced, for garnish
Instructions
Walnuts:
Bring water & Truvia (or sugar) to a boil in a small pot over medium high heat. Add the walnuts. Boil 2 minutes, drain and place walnuts on a plate to allow to cool.
Sauce:
Combine Greek yogurt, garlic powder, red pepper flakes, salt and honey in small bowl. Set aside.
Shrimp:
Heat a large skillet over medium high heat. Add the coconut oil.
Add the shrimp and stir fry quickly until they start to turn pink and start to curl, 3 to 4 minutes. Flip the shrimp over and let the shrimp cook another minute or two until no longer translucent.
Turn off the heat and remove the skillet from the heat. Drain off liquid if any remains in the skillet. Add the Greek yogurt sauce and walnuts. Mix well.
To Serve:
Spoon shrimp and sauce over rice and top with green onions.
Notes
If you use different size shrimp than 30/41 count, your cooking times will vary: less time for smaller shrimp or more time for larger shrimp.