In a large pot over medium heat, heat coconut oil. To the pot, add the leek and garlic and cookfor 5 minutes, until tender. To the leek mixture, add the next 4 ingredients (broth through lemonzest) and cover. Bring to a boil, then add the remaining ingredients and reduce heat to low.
Cover and simmer for 10 to 15 minutes, until shrimp is opaque and pink and vegetables aretender. Serve warm.