• ⅔ lbs shrimp
• 2 tbsp shallot, or 2 green onions, chopped
• 1 tbsp fresh ginger, peeled and grated or minced
• ½ tsp Thai seasoning
• 1 tsp Sriracha
• 1 tsp Sambal Oelek
• 1 tsp Thai red curry paste
• ¼ cup fresh cilantro, chopped (optional)
• 1 tsp sesame oil
• 1 tbsp coconut oil, or olive oil
• 1 lime, cut into wedges

Peel shrimp under running water, set aside. Heat coconut oil in wok, add shallot and ginger sauté for a minute or two. Add chili's, sesame oil and shrimp, cook for 5 minutes covered, stirring several times to coat shrimp. Remove from heat, add lime juice, cilantro, mix and serve over noodles with lime wedge.