1poundshrimp, peeled & deveined (30/41 is what I used)
Cooked white or brown rice, if desired
1green onion, sliced, for garnish
Bring water & Truvia 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.
Combine Greek yogurt, garlic powder, red pepper flakes, salt and honey in small bowl. Set aside.
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 up like a ‘C’, about 3-4 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 any liquid if any remains in the skillet. Add the Greek yogurt sauce and walnuts. Mix well.
Spoon over rice and top with green onions.
If you use different size shrimp than 30/41 count, your cooking times will vary either shorter for smaller shrimp or longer for larger shrimp.