In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
Remove from heat and let steam, covered, for 10 minutes.
In a large skillet, heat olive oil over medium heat. Add yellow onion, jalapeno and salt. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth, about 1 minute.
Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add water; simmer until tomatoes have slightly broken down, about 5 minutes.
Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
Add yogurt and lime juice to skillet; stir to combine.
Using a fork, fluff the rice. Serve with curried shrimp.