In a large frying pan, add the coconut oil, chopped garlic, and crushed red pepper and heat over medium heat. Cook for 3 minutes, mixing often, until fragrant.
Add the shrimp to the pan, along with the coconut milk or cream, parsley, paprika, salt, pepper, and lemon juice.
Cook for 8-10 minutes, until the shrimp is pink and cooked all the way through. Make sure not to over cook, otherwise the shrimp will be tough. (Note: cooking time will vary based on if your shrimp is fresh, frozen or cooked and frozen)
Remove the shrimp from the pan, and cook the sauce for an extra few minutes to thicken it up. Add the shrimp back into the pan and mix them into the sauce before serving.