In a bowl, add cleaned shrimp and season with 1 tablespoon of curry powder, chili flakes, black pepper and salt.
Set aside for at least 10 minutes.
Place a medium skillet on medium high heat with coconut oil.
Once coconut oil is heated, add 1 tablespoon curry powder and minced garlic.The curry powder should begin to get dark in color, do not let it burn.This should take about 30 seconds to 1 minute depending on the power of the flame.
Add shrimp, flat, on one side, for 2 minutes then flip.Once flipped, add bell peppers, onions and carrots.
Stir in all ingredients to evenly incorporate the spice, vegetables and shrimp.
Add coconut milk and bring to a simmer.Simmer on medium heat for about 3 minutes or until the coconut curry sauce becomes creamy.