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Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with the salt, turmeric, and ground ginger, and toss until evenly coated.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and opaque. Flip and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
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