Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, cayenne pepper, and lime juice, then mix to coat well. Marinate for 5 to 10 minutes.
Heat coconut oil in a wide skillet over medium-high heat. Add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.
Notes
Be sure to only marinate the shrimp in seasoning for just 5 to 10 minutes. Because of the acidity in the marinade, it will start to cook the shrimp if you leave the shrimp marinating in it for longer.
I use coconut oil in this recipe, but you can use olive oil instead.
This curry is a bit thinner (more soup-like) than other curries. Feel free to start with 1 ½ cups coconut milk, and then add more if needed.
Feel free to take the shrimp shells and tails off before cooking. I prefer to cook the shrimp with the shell and tails on, as it locks in the full flavor.