In a large skillet, heat 2 tablespoons coconut oil over medium heat.
To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
Place shrimp into a bowl.
Heat the remaining coconut oil in the skillet over high heat.
To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
Cook for 10 minutes, until vegetables are tender.
To the vegetables, add the shrimp and stir.