Preheat the oven to 425 degrees. Heat the coconut oil in an oven-proof skillet or cast iron skillet on medium heat. Add in the onion and cook for 2 minutes. Then add in the garlic and cook for one more minute.

Add in the canned tomatoes and jalapeno (or red pepper flakes), stir, and lower the heat to a simmer. Let the mixture simmer for 10 minutes.

Remove the skillet from the heat. Place the raw shrimp directly on top of the tomato mixture, but do not mix. Sprinkle the basil and oregano on top of the shrimp, and transfer to the oven. Cook for 10 minutes until the shrimp turns pink.

Sprinkle the feta crumbles on top of the cooked shrimp and cook for another 3-5 minutes, just until the feta warms up. Serve immediately over sautéed greens such as collard greens or kale.