Avocado Soup With Shrimp &Garlic

Ingredients

1 tablespoon coconut oil4 garlic cloves, peeled & minced1 pound of medium shrimp, tail-on & deveined1 teaspoon sea salt½ teaspoon black pepper½ teaspoon dried red chili flakesJuice from ½ fresh lime1 teaspoon fresh ginger, peeled & minced1 14.5-ounce can of coconut cream3 medium avocados, peeled & pits removed1 teaspoon fish sauce1 tablespoon coconut aminos½ cup fresh cilantro, chopped

Instructions

Heat coconut in a cast-iron skillet set to medium-high heat.Add minced garlic to the pan and toss until it is browned, about 2 minutes. Remove garlic from the pan and set aside.In the same pan, increase the heat to high and place shrimps on the pan in an even layer. Season with sea salt, pepper and chili flakes. Do not move once in the pan and seasoned. Sear on each side for 1 minute.Remove from the pan and toss with the browned garlic. Squeeze fresh lime juice over it all and toss with ginger.Add the coconut cream, avocado, fish sauce and coconut aminos to a blender and pulse until very creamy.Pour soup into 4 bowls and top with shrimp and garlic, garnishing with chopped cilantro.Store any leftovers in the fridge in a glass container for up to 3 days.