Melt the coconut oil on medium heat in a skillet
Proceed to saute the onion, garlic and bell peppers until tender.
Once tender add a splash of water (approx ¼ cup) to the skillet, reduce the heat, cover the pan with a lid and allow the peppers to completely soften via steaming for 5 minutes.
Once the peppers are soft, add the black pepper, herbs, black pepper, garlic, chilli, coconut nectar and water to the pan to make the sauce.
Bring the skillet to a rolling boil then reduce to low heat stir and allow the sauce to thicken up. This should take 6-8 minutes,
Around the 6 minute mark fold your plantain pieces into the sauce, coat and cook for 2 minutes before finally adding the shrimp.
Cook the shrimp until they turn pink to indicate readiness then serve
Once the sauce has thicken up add the shrimp and cook until pink