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In a large skillet or pot, heat the olive oil over medium heat.
Add the onion and sauté for 3-4 minutes until translucent.
Add the garlic and ginger and cook for 1 minute until fragrant.
Stir in the curry powder, cumin, and coriander and cook for 1 minute.
Pour in the coconut milk and broth and bring to a simmer.
Add the shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.
Stir in the lime juice and season with salt and pepper to taste.
Garnish with chopped cilantro before serving.
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