Heat a large skillet or frying pan over medium-high heat and add a splash of oil. Season shrimp with minced garlic and paprika, then add to the hot pan. Sear for 2-3 minutes until pink and opaque. Remove shrimp from the pan.

In the same skillet, reduce heat to medium and add more oil if needed. Sauté 2-3 minced garlic cloves for about 30 seconds until fragrant. Stir in coconut milk, fish sauce, honey, and lime juice. Simmer for about 2 minutes.

Return the seared shrimp to the skillet with the coconut sauce. Stir to coat the shrimp and simmer for an additional 3-4 minutes.

If using vegetables, toss them into the skillet now and let them wilt for 1-2 minutes.

Remove from heat and garnish with freshly chopped cilantro. Serve immediately over rice or noodles.