Step 1

Add the salt, black pepper, cayenne, and lemon juice to a small bowl and combine. Add the cleaned shrimp and toss to coat. Allow the shrimp to marinate for at least 10 minutes in the fridge.

Step 2

Add oil to a skillet over medium heat. Once hot add the onion and cook for 2-3 minutes until softened. Add the garlic, ginger, black pepper, salt, coriander, turmeric, and curry powder. Stir to combine and cook for 2-3 minutes.

Step 3

Add the can of diced tomato to the skillet along with the coconut milk and bring to a rapid simmer. Simmer for at least 5 minutes, stirring occasionally.

Step 4

Add the shrimp to the pan and stir to combine, cook for at least 5 minutes until the shrimp is fully cooked.

Step 5

Serve over rice or with your favorite flatbread.

Step 6

Enjoy!