Heat coconut oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté until onions are translucent.
Add the tomatoes, stirring gently. Strain the shrimp, and then toss them in, and cook covered for 1-2 minutes. Add the splash of wine, herbs, salt and pepper. Stir. Cook for 2 more minutes, or until the shrimp are opaque and pink. Stir one final time, and serve hot, sprinkled with fresh herbs and a side of veggies.