Begin by placing your peeled and deveined shrimp in a medium bowl. Generously season with salt, freshly cracked black pepper, sweet paprika, and garlic powder. Mix well to ensure each shrimp is evenly coated.

In a high-heat skillet, add a splash of olive oil and heat over medium-high. Once the oil shimmers, add your seasoned shrimp in a single layer, searing for about 1 minute per side until they turn a beautiful golden brown. Remove the shrimp from the skillet and set aside.

Lower the heat to medium and in the same skillet, add 2 tablespoons of unsalted butter. As it melts, toss in minced garlic and diced yellow onion. Sauté for about 3 minutes, stirring often, until the onion becomes translucent and fragrant.

Pour in three-quarters of the coconut milk into the skillet, gently stirring to incorporate the garlic and onion. In a small bowl, mix the remaining coconut milk with cornstarch until smooth, then add it to the skillet. Allow this mixture to come to a gentle simmer, thickening for about 2 minutes.

To the simmering sauce, stir in fish sauce, honey, and freshly squeezed lime juice. Let the mixture simmer for an additional 2 minutes, allowing the flavors to marry beautifully. Be sure to taste and adjust as needed!

Return the cooked shrimp to the skillet, tossing them gently in the creamy coconut sauce. Heat the shrimp for 1 more minute, ensuring they are coated well and heated through.

As you prepare to serve, taste the sauce one last time. Adjust any seasoning with extra fish sauce or lime juice, depending on your preference.

Plate the Garlic Shrimp in Coconut Milk, garnishing with chopped cilantro, a sprinkle of chili flakes, and a dash of freshly cracked black pepper. Serve immediately.