Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, and lime juice. Set aside to marinate briefly while you prepare the sauce (5–10 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 teaspoon oil (from the Curry Sauce oil quantity) or a small splash if needed. When hot, add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and loosely cover; they will finish cooking in the sauce later. Do not overcook.

Curry Sauce

Sauté aromatics

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon oil and 1 tablespoon butter. When butter foams, add the finely chopped onion and a pinch of salt. Sauté 4–5 minutes until softened and translucent, stirring occasionally.

Add garlic and ginger

Add the minced garlic and ginger to the onion and cook 30–45 seconds until fragrant, taking care not to let the garlic burn.

Bloom spices

Stir in the curry powder and ground turmeric and cook 30–60 seconds until fragrant to bloom the spices. Add the tomato paste and cook 1 minute, stirring, to sweeten and develop flavor.

Deglaze and build sauce

Pour in the stock and scrape any browned bits from the pan. Stir in the coconut milk, brown sugar, fish sauce, lime zest, and red pepper flakes (if using). Bring to a gentle simmer and reduce heat to maintain a low simmer for 3–4 minutes to thicken slightly and meld flavors.

Finish sauce with shrimp

Return the cooked shrimp to the skillet and stir to coat with sauce. Simmer together 1–2 minutes just to reheat the shrimp and allow them to absorb the sauce. Taste and adjust seasoning with a pinch more salt, lime juice, or fish sauce as needed.

Finishing & Garnish

Remove skillet from heat. Sprinkle chopped cilantro and sliced green onion over the shrimp. Serve immediately with lime wedges on the side to squeeze over just before eating.