Peel and devein the shrimp, leaving the tail end intact. Pat with paper towels to remove excess moisture. Place shrimp in a glass or plastic container with a lid, OR into a ziplock bag.
Add water, garlic, ginger, sweetener and all spice ingredients to a spice mill or blender and blend until a paste is formed. You might need to add a bit more water to get the blender moving.
Add spice paste to the ziplock bag and gently massage the bag until all the shrimp are covered by paste.
Let sit in the refrigerator at least an hour. I like to make this in the morning and let the shrimp marinate until I am making my evening meal.
In a large skillet, melt the coconut oil and let it heat until it is simmering. Depending on the size of your skillet, add the whole batch of shrimp, along with all the paste, OR divide into two batches. The shrimp should be in one layer.
Fry without stirring for about one minute or until the shrimp have started to curl up. Turn the shrimp and fry until just pink on both sides.
Place in a serving dish (or on a bed of lettuce), scraping all the spice bits from the bottom of the pan.
Sprinkle with lemon juice and salt to taste.
Garnish with a handfull of chopped fresh cilantro.
Indian Chili Powder: Substitute the same amount of cayenne.Sweetener Blend: Substitute 3 teaspoons of Erythritol, or 2 teaspoons of Xylitol or 10 drops of Stevia liquid concentrate.