Begin by peeling and deveining the shrimp if you haven’t done so already. Chop the red bell pepper, peel the garlic cloves, and measure out the remaining ingredients. This mise en place will make the cooking process seamless.
In a large skillet, heat the coconut oil over medium heat. Once melted, add the ginger paste, garlic, and chopped red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
Add the shrimp to the skillet, sprinkle with coarse sea salt and freshly cracked pepper. Sauté until the shrimp are pink and opaque, approximately 4-5 minutes. Be careful not to overcook them, as they can become rubbery.
In a separate bowl, whisk together the coconut milk, freshly grated coconut, bija powder, lime juice, and cornstarch mixed with water. Pour this mixture into the skillet with the shrimp, stirring well to combine. Let it simmer for about 5-7 minutes, allowing the flavors to meld.
Once the sauce has thickened slightly, taste and adjust seasoning if needed. Toss in the cilantro sprigs for a burst of freshness. Serve the shrimp with coconut sauce over rice or alongside warm tortillas.
