Sprinkle shrimp evenly with salt and garlic powder. Melt the coconut oil in a large skillet over medium-high heat.
Add shrimp and cook for 2 to 4 minutes per side or until pink and opaque (don’t overcook!); set aside. In the same skillet, melt the ghee (or coconut oil) over medium heat.
Whisk in remaining ingredients (wine through crushed red pepper flakes). Bring mixture to a boil then reduce heat and simmer for 5 to 10 minutes. Serve sauce over shrimp and enjoy!