In a medium bowl, combine the shrimp with salt, black pepper, sweet paprika, and garlic powder. Toss gently and let marinate for 5 minutes.

Prepare your aromatics by mincing the garlic, dicing the yellow onion, and chopping the cilantro.

Heat a large skillet over high heat and add olive oil along with unsalted butter. Once hot, add the shrimp and sear for 1 minute per side. Remove from skillet.

Reduce heat to medium, add minced garlic and diced onion to the skillet. Sauté for about 3 minutes until translucent.

Pour in ¾ of the coconut milk, stirring constantly. Mix the remaining coconut milk with cornstarch, then add to the skillet with fish sauce, honey, and lime juice. Simmer for 2 minutes.

Return the shrimp to the skillet, tossing gently to coat in the sauce. Simmer for an additional minute.

Taste and adjust seasoning as needed. Serve immediately, garnished with cilantro and black pepper.