Heat oil in a large nonstick skillet over medium-high heat.

Add the scallion whites and red curry paste. Sauté for 1 minute until fragrant.

Add shrimp and garlic, season with salt, and cook for about 2 minutes until the shrimp begin to brown on one side.

Pour in coconut milk and fish sauce. Mix well and simmer for 2 to 3 minutes until the shrimp are pink and cooked through.

Remove from heat and stir in scallion greens and cilantro. Serve over jasmine rice or cauliflower rice with lime wedges.