Gather a mixing bowl, a sharp knife, a skillet or grill pan, and tongs to prepare for cooking.
Peel and devein the shrimp if needed, then pat them dry with paper towels until they feel firm and slightly moist.
In the mixing bowl, combine the coconut milk, minced garlic, grated ginger, garam masala, turmeric, cumin, lemon juice, and salt. Whisk together until the marinade is smooth and fragrant.
Add the shrimp to the bowl, making sure they are fully submerged in the marinade. Cover and refrigerate for 30 minutes to 1 hour, allowing the flavors to meld and the shrimp to tenderize.
Preheat your skillet or grill pan over medium-high heat until it shimmers and slightly smokes, signaling it's hot enough for searing.
Remove the shrimp from the marinade, letting any excess drip off, and arrange them in a single layer on the hot pan or grill.
Sear the shrimp for 2-3 minutes on one side, until they start to turn pink and develop a slight char at the edges, filling your kitchen with fragrant smoky spices.
Flip the shrimp using tongs and cook for another 2-3 minutes, until they are opaque, firm, and beautifully charred in places.
Once cooked, transfer the shrimp to a serving platter and let them rest for 2 minutes, allowing the juices to settle inside.
Garnish with chopped cilantro or parsley if desired, and serve immediately with lemon wedges for an extra bright note.
