1. Prepare the shrimp:
* Season the shrimp with a little salt and pepper. Set aside.
2. Sauté the aromatics:
* Heat the olive oil in a large skillet over medium heat.
* Add the chopped onion and sauté until translucent, about 3-4 minutes.
* Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Add the bell pepper and spices:
* Add the red pepper strips to the pan and cook for about 5 minutes until softened.
* If using paprika and turmeric, sprinkle them over the mixture, stirring to coat the vegetables and release the flavors of the spices.
4. Cook the shrimp:
* Push the vegetables to the side of the pan and add the shrimp in a single layer.
* Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Be careful not to overcook them.
5. Make the sauce:
* Pour the coconut milk into the pan and mix well.
* If using soy sauce or fish sauce, add it now for extra flavor.
* Bring the mixture to a gentle boil and simmer for 3-4 minutes until the sauce thickens slightly.
6. Finish the dish:
* Add the lime juice and mix well.
* Taste and adjust the seasoning with more salt and pepper if necessary.
7. Serve:
* Serve the shrimp and coconut milk sauce over cooked rice or noodles.
* Garnish with fresh cilantro or parsley.
Enjoy! 😍