1-Heat 2 tablespoons ghee in a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2 minutes per side until they’re cooked through. Once done, remove them and set aside so they stay juicy.

2-Reduce the heat to medium and add 2 tablespoons olive oil to the skillet. Toss in the diced onion and cook for about 5 minutes until it turns translucent and sweetens up.

3-Add the minced garlic and a pinch of red pepper flakes, cooking for 1 minute to release their aroma. Then, mix in the sundried tomatoes and sliced mushrooms.

4-Increase the heat to medium-high and cook until the mushrooms get those crispy edges. Stir in the coconut cream, season with salt and pepper, and let it simmer for about 3 minutes until the sauce thickens nicely.

5-Lower the heat to medium and add the baby spinach, stirring until it wilts down and blends into the sauce.

6-Finally, return the cooked shrimp to the skillet, stir everything together to heat through, and add the zest and juice from half the lemon. Mix in the fresh basil ribbons and adjust the salt and pepper as needed. Serve it up right away for the best taste.