Melt the ghee or coconut oil in a large saucepan over medium-high heat.
Add onion, celery, and garlic; sauté for about 5 minutes. Add turnips, coconut milk, fish stock (or chicken broth), salt, pepper, white pepper and thyme.
Bring mixture to a boil and cook for a few minutes, until turnips begin to soften.
Add shrimp then reduce heat and simmer for 5 to 10 minutes or until shrimp are pink and cooked through.
Remove from heat and allow chowder to sit for about 5 minutes; serve.