Heat the coconut oil in a large skillet over medium-high heat. Add the onion and sauté until it is tender and translucent, about 3-4 minutes.
Stir in the grated garlic and ginger and cook until fragrant, about 30 seconds.
Pour in the tomato paste, then stir in the curry powder, paprika, salt, and cayenne pepper. Cook until the mixture starts to thicken, about 2-3 minutes.
Pour the coconut milk and tamarind concentrate into the skillet and stir well. Bring the sauce to a gentle simmer, then add the shrimp. Cook until the shrimp are opaque and cooked through, about 4-5 minutes.