Place the shrimp in a plastic bag and add the chili pepper, ginger, green onions, and half of the cilantro. Juice 1 lime and add to the bag. Melt 1 tablespoon of coconut oil and pour in. Add salt and pepper and then mix together. Allow to marinate for 2 hours in the fridge.

Heat a cast-iron skillet to medium-high. Melt 1 tablespoon of coconut oil until hot. Add the shrimp and cook until pink and cooked through. Remove from the heat.

Serve with remaining cilantro sprinkled over the top and 1 lime cut into quarters.