Add the garlic and sauté until fragrant (about 30 seconds), add the ginger powder and turmeric and cook for one more minute or until everything is tender crisp.
Add the earlier prepared sauce to the skillet, reduce the heat to medium and simmer until the sauce is reduced by half and thickens, 2 to 3 minutes.
Add the shrimps, increase the heat to medium-high and cook stirring for one more minute.
Garnish with coriander leaves and serve with cauliflower rice.
Notes
*I made these shrimps hot and spicy but you can make them milder by reducing the amount of ginger. **You can use ghee if not on the AIP
Recipe by Zesty Paleo at https://zestypaleo.com/aip-shrimps-spicy-orange-sauce/