Start by peeling and deveining the shrimp if not done already. This ensures a clean, quick cooking process without any gritty bits.

In a large skillet, heat the oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 5 minutes.

Stir in the curry powder and cook for another minute to bloom the spices.

Pour in the coconut milk, stirring well to combine and create a rich sauce.

Add the shrimp to the skillet, season with salt and pepper. Cook for 5-7 minutes until they turn pink and opaque.

Remove from heat and stir in the lime juice to brighten the flavor.

Garnish with fresh cilantro and serve immediately with rice or your preferred sides.