• 1 lbs shrimp
• 1 tbsp coconut oil, or olive oil
• ½ cup red onion, chopped
• 2 tbsp fresh ginger, peeled and grated or minced
• 3 cloves garlic, pressed
• 2 tbsp Soyaki, or teriyaki sauce
• ½ cup tomato sauce
• 1 tbsp lime juice
• 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
• 1 tbsp Gochujang (고추장), or Sriracha
• 1 tbsp sesame oil
• 2 tsp olive oil
• 1 yellow bell pepper, diced

Peel shrimp under running water, set aside to drain. Heat coconut oil in wok, add onion and ginger sauté for several minutes, add garlic. In a large skillet, sauté peppers in olive oil over medium high heat until edges are browning. Mix liquids in a small bowl or measuiring cup, add to to wok and bring to a low boil. Add shrimp, cook for 5 minutes covered, stirring several times to coat shrimp. Remove from heat, serve over rice or noodles with peppers.