Mix together in a microwave safe bowl cilantro, curry, turmeric,garlic powder and whisk that together

After you've whisked the dry ingredients add the coconut milk, lime juice, red curry paste and the sliced cherry tomatoes and stir that around. It should have a light orange color when combined.

Place your curry soup stuff, in the microwave for 4min 30sec on high.

Check your mixture to see if it is piping hot throughout. You may have to reheat and stir it a few more times depending, on you microwave

Next in a medium sized nonstick pan, heat table spoon of coconut oil on med heat. ( if you don't have a nonstick pan just coat the pan heavily with oil and keep the temp low so the shrimp won't burn

Reduce the heat if your oil is melting to fast and add your shrimp. Feel free to add more oil, it'll give your shrimp more flavor.

While cooking shrimp check periodically, to make sure they do not over cook. For red argentina shrimp just follow directions on package.

Once your shrimp is cooked completley add shrimp and juices to your curry mixture, and let them steap together for 5 min.

Add rice or quinoa if desired and enjoy :D