Heat olive oil in a heavy skillet over medium-high heat.

Sauté chopped onion and garlic until translucent.

Add shrimp to the skillet and season with salt, pepper, paprika, and cumin.

Sauté the shrimp for about 2 minutes, until slightly pink.

Remove the shrimp and vegetables from the pan and set aside.

Add the diced tomatoes and ground coriander to the pan.

Simmer for 2 to 3 minutes.

Stir in the unsweetened coconut milk.

Simmer the sauce for about 5 minutes, allowing it to thicken slightly.

Add the shrimp and vegetables back into the pan.

Simmer over low heat for 3 to 4 minutes, until shrimp is cooked through.

Serve hot over rice, if desired.