Begin by placing your peeled and deveined shrimp in a mixing bowl. Generously season them with salt, black pepper, sweet paprika, and garlic powder. Toss to ensure an even coating, then set aside.

Mince the garlic cloves finely and dice the yellow onion into small pieces. Chop the fresh cilantro for garnish.

Heat a large skillet over high heat and add a combination of olive oil and unsalted butter. Once hot, carefully add the shrimp in a single layer. Sear for about 1 minute on each side until opaque and golden. Transfer to a plate.

Reduce heat to medium-low, add minced garlic and diced onions to the skillet. Sauté until translucent and fragrant, about 3 minutes.

Pour ¾ of the coconut milk into the skillet, stirring gently. In a separate bowl, mix the remaining coconut milk with cornstarch until smooth and add to the skillet. Stir in fish sauce, honey, and lime juice, and simmer for about 2 minutes.

Return the seared shrimp to the skillet, gently tossing to coat in the sauce. Simmer for an additional minute, adjusting fish sauce and lime juice to taste before serving.

Spoon onto plates, topping with cilantro and chili flakes or black pepper. Serve immediately with jasmine rice, noodles, or crusty bread.