In a bowl, combine the shrimp with salt, black pepper, paprika, and garlic powder. Set aside for 5 minutes.

Mince garlic, dice onion, and chop cilantro.

Heat a skillet over high heat. Add butter and olive oil, then sear shrimp for 1 minute on each side until pink. Remove from skillet.

Lower heat and sauté garlic and onion in the same skillet for 3 minutes until translucent.

Pour in 3/4 of the coconut milk, stirring to combine. Mix remaining coconut milk with cornstarch, then add to the skillet. Cook until thickened (2-3 minutes).

Stir in fish sauce, honey, and lime juice. Simmer for 2 minutes.

Return shrimp to skillet and toss to coat in sauce. Heat for 1 minute.

Adjust flavors if needed, then serve garnished with cilantro and chili flakes over rice or noodles.