1-Step 1: Prep your ingredients (mise en place) Before you turn on the stove, peel and devein your shrimp if needed, then pat it dry. Chop the onion, mince the garlic, and mince the fresh ginger. Measure out the spices and liquids so everything is ready to go. This helps the curry move quickly, which is important for tender shrimp.

2-Step 2: Marinate the shrimp Toss the shrimp with the marinade ingredients. Refrigerate it for 10 minutes while you set up the sauce ingredients. Marinating helps the shrimp taste seasoned even after a short cook time.

3-Step 3: Sauté the onion Heat 1 tablespoon coconut oil in a medium skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until translucent. This step softens the onion and builds the sweet, savory foundation for the curry.

4-Step 4: Bloom the spices (for deeper flavor) Stir in garlic and minced ginger, then add black pepper, salt, turmeric, ground coriander, and curry powder. Cook for about 1 minute, stirring so the spices become fragrant. This small step makes a big difference in how your Coconut Shrimp Curry tastes.

5-Step 5: Simmer the creamy tomato coconut sauce Pour in diced tomatoes with juices and full-fat coconut milk. Stir well, bring to a boil, then reduce to a steady simmer. Cook for about 5 minutes, stirring occasionally, so the flavors mix and the sauce thickens slightly.

6-Step 6: Cook the shrimp last Add the shrimp and the juices from the marinade. Cook for about 2 minutes, or until shrimp turns pink and is cooked through. Shrimp cooks fast, so keeping it last helps you avoid a rubbery texture.

7-Step 7: Serve hot and garnish Serve Coconut Shrimp Curry over hot cooked rice, and garnish with cilantro or parsley. Pairing with basmati or jasmine rice makes the sauce easier to soak up. If you want extra comfort, naan bread is a great side for scooping.