In a large heavy skillet, toast the coconut over medium heat, stirring often, until it is light brown, 2 – 3 minutes. Transfer the coconut to a small bowl and set it aside.

Wipe the skillet and heat 1 Tbsp. oil over medium heat. Sauté the onions, ginger, and salt for 5 – 7 minutes until they are tender and translucent.

Once the onions and ginger are soft, add the curry powder and stir it into the vegetables for about 1 minute.

Add the tomatoes and coconut milk (optional), and simmer for about 5 minutes.

Transfer the mixture to a blender and puree it.

Rinse and dry the skillet or use a new pan. Heat the pan over medium to medium-high heat.

When it’s hot, add the remaining oil, let the oil get hot, then add the shrimp.

Cook the shrimp without moving it for 2 minutes until it is partially cooked through and slightly browned on the bottom.

Flip the shrimp and cook it on the other side until it turns pink, another 1 – 2 minutes.

Add the pureed sauce, lime juice, and the cilantro (optional) to the pan with the shrimp, let the sauce heat through, and top it with the toasted coconut.

Serve it immediately or refrigerate it for up to 2 days.