Gather the ingredients, and chop the vegetables.
Season the cleaned shrimps with garlic, onion powders, salt, and pepper.
Heat a skillet on medium-high heat, add oil
Add the coconut milk, season with salt and pepper then allow the mixture to simmer for about 10 minutes. If you think the sauce hasn't thickened enough for your preference you can leave it longer before adding the shrimps in the next step because you don't want to overcook the shrimps.
Add the shrimps, turmeric, stir and cook for about 2-3 minutes or until the shrimps are pink and opaque.
Add the carrots and peas. Check the seasonings and readjust if necessary. Heat everything up for about 1 minute and turn off the heat.
You can have it by itself, it is absolutely delicious.