1) Heat a large skillet over medium-low heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
2) Add drained shrimp and salt. Cook, tossing occasionally, until shrimp is opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook 10 to 15 seconds more until just wilted.
3) Season with lime juice, black pepper, and cayenne (to taste). Serve with cilantro and lime wedges on brown rice or an ancient grain like quinoa or sorghum.