Start by finely chopping garlic and ginger, then set aside. Next, devein and clean your shrimp, ensuring they're ready for cooking. If you’re using any vegetables like bell peppers or zucchini, chop them into bite-sized pieces.

In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Once the oil is shimmering, add the chopped garlic and ginger. Sauté for 1-2 minutes until fragrant.

Stir in 2 tablespoons of red curry paste into the pan with the sautéed garlic and ginger. Cook for about 1 minute, stirring constantly.

Pour in one can of coconut milk and stir gently to combine. Increase the heat to medium-high and bring to a gentle simmer for 2-3 minutes.

Add the cleaned shrimp to the skillet, making sure they are evenly coated with the sauce. Cook for 4-5 minutes until shrimp are pink and opaque.

Remove from heat, squeeze in lime juice, and stir in chopped cilantro just before serving.

Serve over fluffy jasmine rice or with warm naan.