Place shrimp and lime juice from one lime in bowl, toss and set aside.
Place medium pot over medium heat and add 1 teaspoon coconut oil and melt. Toss in onion and garlic and cook until onion is soft, about 3-4 minutes {do not let garlic burn}
Add mashed sweet potatoes and chicken broth to blender and blend until smooth. Add to onion mix.
Toss in curry, and ginger and cook for 10 minutes.
Add shrimp and the juice as well as peas, stir in and cook 5 minutes, or until shrimp are cooked through {they should be pink}
Remove from heat and add juice from remaining lime.
Serve and top with fresh cut cilantro leaves.