Toss shrimp with salt and pepper in a medium bowl. Heat oil in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are opaque, about 1 minute. Add garlic, ginger, and curry paste, and cook, stirring often, until fragrant and lightly browned, about 30 seconds. Whisk in coconut cream and lime juice, and cook, whisking constantly, until sauce slightly thickens, about 1 minute.