In a large bowl, combine all ingredients, except coconut oil; blend well
then transfer mixture to a large zipper-topped plastic bag. Seal bag, turn to coat and refrigerate overnight or for at least 4 hours.
At the time of cooking, melt the coconut oil in a large skillet over medium-high heat; add contents of bag and cook shrimp for 3 to 5 minutes per side or until pink and opaque.