Pat the shrimp dry with paper towels and set aside on a plate to ensure proper browning.

In a small bowl, whisk together the coconut milk, fish sauce, lime juice, and red curry paste until smooth, about 1 minute.

Heat the coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.

Add the shrimp in a single layer and cook without stirring for 1 minute until golden on the bottom.

Flip the shrimp and cook for another 1 minute until pink and opaque.

Push the shrimp to the sides of the pan, add the minced garlic and ginger to the center, and cook until fragrant, about 20 seconds.

Pour in the coconut milk mixture and stir gently to combine, warming the sauce over medium heat.

Reduce heat to low and simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens and coats the shrimp. Adjust seasoning with salt, pepper, or extra lime juice if needed.