Moringa is our favorite go-to anti-inflammatory these days. It is a pepper flavored leaf similar to the flavor profile of arugula. It is said to be twice as anti-inflammatory as turmeric. We like to replace it in recipes where we would use pepper.
Pat the shrimp dry with a paper towel and season with sea salt. Place moringa in a medium bowl. Toss the shrimp in and keep tossing until completely coated.
Heat avocado oil in a skillet over high heat. Add the shrimp. Cook for 90 seconds on each side.
Add garlic and lemon zest and continue to cook for 1-2 minutes.