Add the shrimp to a medium bowl. Sprinkle with paprika, salt and pepper. Set aside.

In a small skillet, add one-fourth of the coconut oil and heat over medium heat. Add onion and cook and stir until soft - about 2 minutes.

Place onion mixture in a blender, food processor or Magic Bullet with the roasted red peppers, coconut milk and chicken broth. Puree until smooth.

Return sauce to pan to warm.

Meanwhile, saute the shrimp. Add remaining coconut oil to a safe saute pan over medium high heat. Add shrimp; cook and stir about 3 minutes or just until shrimp turn pink.

Serve with warm dipping sauce.