Prepare the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.

Heat the coconut oil in a large skillet over medium heat.

Add the minced garlic and fresh curry leaves to the skillet. Sauté for about 1-2 minutes, until the garlic is fragrant but not browned.

Add the cleaned shrimp to the skillet. Season with salt, black pepper, turmeric powder, and red chili flakes. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Stir in the lime zest and lime juice. Allow the sauce to simmer for an additional 2-3 minutes to thicken slightly.

Taste the sauce and adjust seasoning if necessary. If you prefer more heat, add more chili flakes.

Remove from heat and garnish with fresh cilantro. Serve the creamy coconut shrimp over cooked rice or quinoa.