In a large bowl, mix together shrimp, curry, cumin, salt and pepper. Toss to coat and set aside.

In a large skillet, heat avocado oil. Add in diced onion and pepper and cook for about 5 minutes or until beginning to soften.

Mix in garlic and ginger, and then add in curry, cumin, salt, and pepper. Stir it all up.

Add in can of diced tomatoes and can of coconut milk, then drizzle in honey. Stir until well combined and then bring to a boil. Let simmer for 5 minutes over medium heat.

Pour in the shrimp with all the seasonings included. Let cook for about 2 minutes or until shrimp are cooked through. They cook very fast and will continue to cook once heat is turned off.

Serve over a bed of rice and garnish with cilantro. I like to use the coconut rice from salmon coconut rice recipe.