Start by peeling and deveining your shrimp if not already done. Chop the onion, mince the garlic and ginger, and set all your ingredients ready for cooking.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and ginger, cooking for an additional minute until fragrant.
Sprinkle in the turmeric, ground coriander, curry powder, salt, black pepper, and cayenne pepper. Stir well to coat the onions in the spices, allowing them to toast for about 1 minute, releasing their essential oils.
Pour in the diced tomatoes (with their juices) and coconut milk. Stir the mixture until well combined and bring to a gentle simmer.
Once the sauce is simmering, add the peeled and deveined shrimp. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque, stirring occasionally.
Remove the skillet from heat and stir in the lemon juice. Taste and adjust seasoning, adding more salt or spices if desired.
Serve the Coconut Shrimp Curry over cooked rice, garnishing with fresh cilantro for a pop of color and flavor. Enjoy this tropical delight with your loved ones!
