Season shrimp with salt and pepper to taste. Add olive oil to a large pan over medium-high heat. Once the oil is hot, add shrimp and sear for about a minute to a minute and a half per side. Remove shrimp from the pan and set aside. Shrimp will not be cooked through at this this time.
Add onions and bell peppers to the pan and cook until tender, about five minutes.
Next, add red curry paste to the bell pepper and onions and cook for another couple minutes.
Add the full can of coconut milk to the pan with bell pepper and onion. Stir to combine. Once the coconut milk has warmed, add shrimp back to the pan. Let shrimp simmer in the pan with sauce for 10 minutes or until cooked through, stirring occasionally.
Serve over cauliflower rice or with your favorite vegetables.
