Heat olive oil in a medium saucepan over medium heat until shimmering

Add the diced onion and cook until soft and translucent, stirring often

Stir in the red bell pepper and minced garlic and cook until fragrant and slightly softened

Add the shrimp to the pan followed by the diced tomatoes with their juices

Sprinkle in the chopped cilantro, cayenne pepper, and paprika and stir gently to combine

Reduce heat and simmer gently until the shrimp turn pink and opaque

Stir in the coconut milk and warm through without boiling

Remove from heat and add freshly squeezed lime juice

Season with salt and black pepper to taste

Serve warm garnished with extra cilantro and lime wedges