Coconut Shrimp Curry

Ingredients

• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
• 1–2 lbs large or extra-large shrimp, peeled and deveined
• 1 tbsp canola oil
• 1 medium red or yellow onion, finely chopped
• 1 tsp ground black pepper
• 1 tbsp minced fresh ginger (about a 1-inch piece, peeled)
• 1 tbsp kosher salt
• 2 garlic cloves, finely minced
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can coconut milk (light or regular)
• 1 cup fresh cilantro, chopped
• Hot cooked rice (for serving, optional)