Rinse the shrimp under cool water, removing the tails and shells (if desired). Set aside.
Heat a large skillet over medium heat and add the olive oil.
Add the onion, garlic and ginger, and saute until fragrant and the onion is soft.
Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
Add the shrimp and stir together just until the shrimp start to turn pink.
Add the diced tomatoes and coconut milk and stir, letting the shrimp cook in the liquid as it reduces somewhat (about 4-5 minutes), stirring regularly.
Once the liquid has reduced into a nice sauce and the shrimp is cooked through (this should only take a few minutes), add Thai chili and serve it over rice with some fresh cilantro and sliced lime if desired.
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