INSTRUCTIONS:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Season the shrimp with salt, pepper and paprika.
3. Add the shrimp to the hot oil and cook for 1-2 minutes per side or until pink and cooked through.
4. Remove the shrimp from the pan and adjust the acid.
5. Wipe out the pan, place over medium-high heat, and add the remaining olive oil.
6.Add onions to the heated oil and cook for 3 minutes or until soft.
7. Stir in garlic, basil, and ginger; Cook for 20 seconds or until fragrant.
8. Add chopped tomatoes and cook for 3 minutes or until soft.
9. Stir in coconut milk and let it boil; Continue boiling for 5 minutes.
10. Add the shrimp to the coconut milk and cook for another 1 minute or until heated through.
11.Remove from heat.
12. Squeeze lemon juice over the shrimp.
13. Garnish with coriander and basil.
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