Thoroughly pat the shrimp dry with a paper towel. Sprinkle with salt, red pepper flakes, and pepper.
1 lb large shrimp, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon red pepper flakes
Heat 1 Tablespoon of olive oil in a pan over medium heat. Cook the shrimp on one side for 2-3 minutes, flip, and repeat for another 2-3 minutes (4-6 minutes total). Remove the shrimp to a clean plate or bowl.
2 Tablespoons olive oil
Add the remaining Tablespoon of olive oil and cook the shallots and diced pepper for 2-3 minutes, until soft. Add the garlic and cook for another 1-2 minutes, until fragrant. Stir in the tomato paste to create a thick paste mixture.
3 gloves garlic, 1 shallot, 1 red bell pepper, 2 Tablespoons tomato paste
Add the coconut milk, corn, and lemon juice and stir to combine. Bring the mixture to a bubble over medium-high heat then turn the heat down to medium-low and simmer for 6-8 minutes. Taste and add more salt as needed.
1 15 ounce can full fat coconut milk, 1 cup fresh or frozen corn, 2 Tablespoons lemon juice
Stir in the cooked shrimp then taste and adjust seasoning as needed. Serve warm with rice and fresh herbs.