1. Heat coconut oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. Add the red curry paste to the skillet and stir well to combine with the onion mixture.
5. Pour in the coconut milk and broth, stirring until the curry paste is fully dissolved.
6. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld together.
7. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and are cooked through.
8. Stir in the broccoli florets, bell pepper, and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
9. If desired, add fish sauce for extra flavor. Season with salt and pepper to taste.
10. Squeeze the juice of one lime into the skillet and stir well.
11. Serve the coconut curry shrimp over cauliflower rice or zucchini noodles.
12. Garnish with fresh cilantro before serving and enjoy!