1-First Step: Marinate the shrimpStart by placing 1 pound of peeled and deveined extra-large shrimp in a bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne, and 2 tablespoons lemon juice. Toss everything together so the shrimp gets lightly coated. Let it sit while you prepare the sauce ingredients. This short marinade helps the shrimp pick up flavor without needing much time.

2-Second Step: Build the flavor baseSet a large skillet or sauté pan over medium heat. Add 1 tablespoon coconut oil and let it melt. Once the oil is warm, add 1 medium chopped onion and cook for about 4 to 5 minutes, stirring often, until the onion turns soft and lightly golden. Then add 3 cloves minced garlic and 1 tablespoon minced fresh ginger. Cook for 30 to 45 seconds, just until fragrant. This step gives the Indian Coconut Shrimp Curry its rich, homemade taste.

3-Third Step: Bloom the spicesStir in 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cumin, 2 teaspoons ground coriander, and 1 teaspoon turmeric. Let the spices cook for about 30 seconds. This helps wake up their flavor and gives the curry a deeper aroma. If you want a milder dish for kids or guests, keep the cayenne only in the shrimp marinade and do not add extra chili heat here.

4-Fourth Step: Add tomatoes and coconut milkPour in 14 1/2 ounces diced tomatoes and stir well, scraping up anything stuck to the pan. Let the tomatoes cook for 2 to 3 minutes so they soften and blend with the spices. Next, add 13 1/2 ounces coconut milk and stir until the sauce looks smooth and creamy. Lower the heat and let it simmer gently for about 5 minutes. The sauce should thicken slightly, but it should still stay pourable.

5-Fifth Step: Cook the shrimpAdd the marinated shrimp to the simmering sauce in a single layer if possible. Cook for 2 to 4 minutes, stirring once or twice, until the shrimp turn pink and opaque. Be careful not to overcook them, since shrimp can become tough quickly. If you want to add vegetables, this is a good time for quick-cooking options like spinach or peas. Stir them in during the last minute so they stay bright and tender.

6-Sixth Step: Finish and serveTurn off the heat and taste the curry. Add a little more salt if needed, but only after tasting, since the sauce and shrimp already have seasoning. Sprinkle 2 tablespoons cilantro on top for garnish. Serve the Indian Coconut Shrimp Curry warm over cooked rice so the sauce has something soft and filling to soak into.