In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3-4 minutes.

Stir in the grated ginger and turmeric powder, cooking for an additional minute until fragrant.

Add the fresh curry leaves to the skillet, allowing them to infuse their flavor into the oil for about 2 minutes.

Pour in the coconut milk and bring the mixture to a gentle simmer. Stir well to combine all the ingredients.

Add the shrimp to the skillet, cooking until they turn pink and opaque, about 4-5 minutes. Be careful not to overcook the shrimp.

Stir in the lime zest and lime juice, seasoning with salt and pepper to taste. Allow the dish to simmer for another minute to blend the flavors.

Remove the skillet from heat and garnish with fresh cilantro before serving.

Serve the creamy coconut shrimp over rice or with crusty bread to soak up the delicious sauce.