Prepare the shrimp by deveining them. If the shrimp is frozen, thaw them under cold running water.

Pat the shrimp fry with a paper towel to remove excess moisture.

Place the shrimp in a medium bowl. Season with 1/2 tsp salt, 1/2 tsp paprika, and 1/4 tsp black pepper.

Then, with the help of a kitchen tong, mix the shrimp with the seasonings.

Now, grab a large skillet and put it on the stove over medium heat.

Pour 2 tbsp of olive oil into the skillet and let it warm up before adding the shrimp.

Add 500 grams of deveined and seasoned shrimp to the skillet.

Fry each side of the shrimp for about 2-3 minutes until the shrimp turns opaque and curled up.

Transfer the cooked shrimp to a plate for later use.

Now heat to medium heat, and add 1 medium-size minced onion in the same skillet. Saute the onion for 2-3 minutes or until translucent.

Then, add 3 cloves of minced garlic and 1/2 tsp of chili flakes to the mix and sautéed them for 1 minute.

Now, add 1 tbsp of tomato paste, mix it with the onion mixture, and cook the mixture for 1 minute until fragrant.

Pour 1 cup of (8 oz) coconut milk into the skillet and mix it with the onion mixture.

Now, add 1/4 tsp of salt and 1/4 tsp of black pepper and stir it with the coconut milk.

Then, bring the mixture to a simmer for about 4-5 minutes.

Return the shrimp back you cooked earlier into the skillet and stir well to coat them in the coconut creamy sauce.

Let it cook for 1-2 minutes more or until the sauce thickens.

Add 1 tbsp of lemon juice and 2 tbsp chopped coriander, then stir them to combine.

Once cooked, remove the skillet from the heat and transfer the coconut shrimp to a serving plate.

Garnish with fresh basil, lemon, and parsley, and serve hot over steamed rice to enjoy your delicious creamy coconut shrimp!