Toss shrimp in a bowl with 1 Tbsp of oil, minced garlic, 1/2 tsp salt and 1/2 tsp pepper. Let marinade while preparing the rest of the ingredients.

Heat a large skillet with 2 Tbsp of oil and cook the onion and bell pepper for 3 minutes.

Add the coarsely chopped garlic and cook for 1 minute.

Add the diced tomatoes, basil and cilantro, and cook for 2 minutes. Set aside.

Add 2 Tbsp of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes until they start getting pink. Set aside.

Add the coconut milk, chicken broth, lime juice, ginger, paprika, 1/2 tsp salt and 1/2 tsp pepper to the cooked vegetables and put the mixture in a blender; blend until the vegetables are completely ground.

Transfer the blended mixture to the skillet and bring to a boil; simmer for 5 minutes.

Add the cream cheese and stir until melted and the sauce is creamy.

Mix the sauce with the shrimp.

Garnish with chopped cilantro and serve over white rice.