In a large skillet, melt 2 tablespoons of coconut oil over medium heat.
Add garlic, onion, jalapeno, salt, pepper and shrimp; cook for 10 minutes or until shrimp are opaque and curled into a "c" shape; transfer to a medium bowl.
In the same skillet, melt remaining coconut oil over high heat.
Add remaining ingredients (carrot through cilantro); season with salt and pepper then cook for 10 minutes, stirring occasionally, or until vegetables are tender-crisp.
Add shrimp mixture and toss to combine. Serve warm.