If using frozen shrimp, thaw completely, then pat dry with paper towels. Peel and devein if needed. In a bowl, toss the shrimp with salt, black pepper, sweet paprika, and garlic powder until evenly coated.

Mince the garlic, dice the onion, and chop the cilantro. In a small bowl, whisk the cornstarch with about 2 tablespoons of the coconut milk until smooth and no lumps remain. Set aside the remaining coconut milk, fish sauce, lime juice, and honey nearby.

Heat the butter and oil in a large skillet over high heat until shimmering hot. Arrange the seasoned shrimp in a single layer in the skillet and sear for 1 minute per side, until pink and opaque. Transfer the shrimp to a plate and set aside.

Reduce the heat to low. Add the minced garlic and diced onion to the same skillet and sauté for about 3 minutes, until softened and fragrant. Pour in about three-quarters of the coconut milk (reserve the rest for later) and stir to combine.

Give the cornstarch mixture a quick whisk, then add it to the pan along with the fish sauce, honey, and lime juice. Raise the heat slightly and simmer for 1–2 minutes, until the sauce begins to thicken.

Stir in the chopped cilantro, then return the seared shrimp to the skillet. Toss everything to coat the shrimp in the sauce and simmer for 1 minute, just until warmed through—be careful not to overcook.

Taste and adjust seasoning: add more fish sauce for saltiness, extra lime juice for brightness, or a pinch of chili flakes and freshly cracked black pepper for heat. Serve immediately, garnished with additional cilantro if desired.