Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add the pureed tomatoes to the skillet, stirring well to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Sprinkle in the turmeric powder, ground cumin, garam masala, red chili powder, and salt. Stir thoroughly to coat the onion-tomato mixture with the spices.

Pour in the coconut milk, stirring to incorporate. Bring the sauce to a gentle simmer.

Add the shrimp to the sauce, cooking until they turn pink and opaque, about 3-5 minutes. Be careful not to overcook the shrimp.

Remove the skillet from heat and stir in the Greek yogurt until smooth and creamy.

Garnish with chopped cilantro and serve hot with lemon wedges on the side.