1-First Step: Season and marinate the shrimpPlace the 1 pound of extra-large shrimp in a medium bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, and 2 tablespoons lemon juice. Toss until the shrimp are well coated, then refrigerate for 10 minutes. This short marinade adds flavor and helps the shrimp taste fresh and lively.

2-Second Step: Start the curry baseWhile the shrimp chills, heat 1 tablespoon coconut oil in a skillet over medium heat. Add 1 medium chopped onion and cook for 2 to 3 minutes, stirring now and then, until the onion softens. You want it translucent and fragrant, not browned. This is the start of the sauce, so give it a little attention here.

3-Third Step: Toast the aromatics and spicesStir in 3 cloves minced garlic and 1 tablespoon minced fresh ginger. Add 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 2 teaspoons ground coriander, and 1 teaspoon curry powder. Cook for 1 minute, stirring constantly so the spices do not stick or burn. This quick step wakes up the spices and helps the curry taste deeper and more layered.

4-Fourth Step: Add tomatoes and coconut milkPour in 14 1/2 ounces diced tomatoes with their juices and 13 1/2 ounces coconut milk. Stir well to combine everything, then bring the sauce to a boil. Once it bubbles, lower the heat and let it simmer for about 5 minutes while stirring occasionally. The sauce should thicken just a little and smell amazing at this point. If you like to use a quality canned coconut milk, this is where it really shines because the sauce becomes silky and rich.

5-Fifth Step: Cook the shrimp lastAdd the marinated shrimp, along with any juices in the bowl, directly into the skillet. Cook for about 2 minutes, just until the shrimp turn pink and opaque. Do not walk away here. Shrimp cook quickly, and overcooking can make them rubbery. As soon as the shrimp curl and lose their translucent look, they are ready.

6-Final Step: Garnish and serveTurn off the heat and sprinkle 2 tablespoons cilantro over the top. Serve the curry hot over cooked rice. The rice catches the creamy tomato-coconut sauce and makes every bite extra satisfying. If you want a bigger meal, naan is a great side for scooping up every bit of sauce.