1-First Step: Season the shrimp Start by placing the shrimp in a small bowl. Add the salt, black pepper, curry powder, and lemon juice, then toss everything together until the shrimp are lightly coated. Cover the bowl and refrigerate for 10 minutes while you get the pan ready. This short marinade adds flavor without slowing you down.

2-Second Step: Build the flavor base Set a medium skillet or wide saucepan over medium heat and add the coconut oil. Once it melts, add the chopped onion and cook for 2 to 3 minutes, just until it turns translucent. A heavy-bottomed skillet works best here because it helps prevent scorching and gives the sauce a steadier simmer.

3-Third Step: Add the spices and aromatics Stir in the garlic, ginger, black pepper, salt, ground coriander, turmeric, and curry powder. Cook for about 1 minute, stirring often so the garlic does not burn. This is the part where the kitchen starts smelling amazing, so do not be surprised if people wander in asking what is for dinner.

4-Fourth Step: Make the sauce Add the diced tomatoes with their juices and pour in the full-fat coconut milk. Stir well, then bring the mixture to a boil. Once it starts bubbling, lower the heat a bit and let it cook for about 5 minutes, stirring now and then. The sauce should thicken slightly and take on a rich, creamy look.

5-Fifth Step: Add the shrimp at the end Take the shrimp out of the fridge and add them to the skillet along with any marinade juices. Cook for about 2 minutes, just until the shrimp turn pink and curl into a gentle C shape. Shrimp cook fast, so keep an eye on them. If they stay on the heat too long, they can turn rubbery, and nobody wants that at dinner.

6-Final Step: Serve and garnish Spoon the hot curry over cooked rice and finish with cilantro or parsley on top. Fluffy basmati rice or jasmine rice works especially well because it soaks up the sauce. If you want a little extra on the side, warm naan is a great match too.