Start to thaw your shrimp under cool to room temperature lightly running water in a deep bowl in the sink.

Peel and mince the garlic

Place a big skillet on the stove top and put the heat to medium. Put in enough coconut oil to coat the bottom then add the garlic.

Allow the garlic to cook a little, less than 2 minutes. In that time start peeling your thawed shrimp.

Place the shrimp on their side into the skillet and allow them to cook until pink on that side.

Flip the shrimp to their other side to cook. While they are cooking, sprinkle the red pepper flakes (I like a lot of heat so I coat them pretty nice). Take a spoonful of plum sauce and drizzle each shrimp with a coating, may need to spoon more in to coat all.

Allow shrimp to fully cook (there should be no transparent flesh, the shrimp should be all pink and white)

Since plum sauce is a sweet sauce, while heated it will bubble, so what I do is take the skittlet by the handle and move the shrimp around in the fallen sauce for a nice coating.

The shrimp should now be fully cooked so turn the stove off, dump the shrimp into a bowl, scrape the rest of the garlic, flakes, and sauce on top and enjoy!