In a bowl, add the lemon juice, salt and turmeric.

Toss in the shrimps and coat, set aside while you cook the aromatics.

In a skillet, add oil, and cook the onions and ginger until it sweats

Add by the curry powder, paprika - sauté for 30 seconds more.

Next, add the coconut milk - and bring it to a boil.

Season with salt and black pepper.

Cover and simmer on medium heat for 5 minutes.

Add the shrimp and cilantro.

Cover and cook for 5-6 minutes or until shrimp are cooked through.

Garnish with fresh cilantro. Serve over steamed rice.