Instructions

• Heat 2Tbsp avocado oil in a large skillet over medium-high heat until shimmering.
• Add 1 shallot (finely chopped) and cook, stirring frequently, until fragrant and translucent, about 2 minutes.
• Pour in the contents of the 114-oz can full-fat coconut milk. Add 1 cup artichoke hearts, ½ cup sun-dried tomatoes (drained), 2Tbsp capers, ¼ tsp red pepper flakes (optional), ¼ tsp black pepper, and ½ tsp sea salt (or to taste). Stir to combine.
• In a small bowl, whisk 1 tsp tapioca flour or cornstarch with a few tablespoons of the coconut milk from the skillet or can until smooth to make a slurry.
• Pour the slurry back into the skillet, stir well, and bring the sauce to a gentle boil. Reduce heat slightly so it simmers gently and cook, stirring occasionally, until the sauce thickens, about 10 minutes.
• Add 1.5 to 2 lbs raw shrimp (peeled and deveined) to the skillet in a single layer if possible. Cook, stirring occasionally, until the shrimp are completely pink, opaque, and cooked through, about 5 to 8 minutes (time will vary with shrimp size).
• Remove the skillet from heat and stir in 2Tbsp fresh parsley (chopped) and the zest of 1 lemon.
• Taste and adjust seasoning if needed, then serve with your choice of side dishes.