Prepare and Season the Shrimp
1-In a medium mixing bowl, combine the: In a medium mixing bowl, combine the coconut oil, garam masala, garlic powder, curry powder, red pepper flakes, salt, and pepper. Add the peeled and deveined shrimp, then toss gently to ensure they are evenly coated in the spice mixture. Set aside to marinate briefly while preparing the remaining ingredients.

Sear the Shrimp
2-In a large skillet or sauté pan,: In a large skillet or sauté pan, heat the coconut oil and ghee over medium heat. Once hot, sear the shrimp for approximately 1 minute per side, until lightly golden but not fully cooked through. Remove the shrimp from the skillet and set aside.

Sauté Aromatics
3-In the same skillet, add the chopped: In the same skillet, add the chopped onion. Sauté for 3 to 5 minutes until softened and translucent. Stir in the minced garlic, grated ginger, and red curry paste. Cook, stirring constantly, for an additional 1 to 2 minutes until fragrant.

Develop the Curry Base
4-Add the diced tomatoes, soy sauce, brown: Add the diced tomatoes, soy sauce, brown sugar, fish sauce, turmeric, coriander, cumin, and cayenne pepper (if using) to the skillet. Stir well to incorporate all ingredients. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to medium-low and allow it to simmer for 5 to 10 minutes, stirring occasionally, until the sauce begins to thicken.

Finish the Dish
5-Return the seared shrimp to the skillet,: Return the seared shrimp to the skillet, stirring gently to coat them in the curry sauce. Add the lime juice and adjust seasoning with additional salt or pepper as needed. Allow the shrimp to simmer for 2 more minutes, or until fully cooked through and opaque.

Serve
6-Serve the coconut shrimp curry hot, garnished: Serve the coconut shrimp curry hot, garnished with fresh cilantro if desired. Pair with steamed rice, naan, or your preferred side.