Add the shrimp, paprika, turmeric, salt to a bowl and mix well.
Heat coconut oil in a dutch oven over medium heat, then add half the shrimp (or as many as you can fit in a single layer). Let it cook for 2-3 minutes to develop a browned crust, then flip over and cook until done. Remove the shrimp and set it aside for now. Repeat with the remaining shrimp.
Add onions and stir occasionally for 8 to 10 minutes, or until the onions look golden brown. Make sure to scrape the bottom of the pot to remove any burned bits as you stir.
Add the garlic, ginger, green chilli, curry leaves, and dried red chillies and stir-fry for 2 minutes, then add the tomato and stir-fry for 5 minutes or until softened (this is a good time to scrape the bottom if needed).
Add the spices and mix well. Then add the water, cover the pot with a lid, and cook for 2 minutes.
Remove the lid, and stir-fry for 2 minutes to dry any moisture in the pot, then add the vinegar and shrimp and mix well.