In a medium-sized bowl, combine the prepared shrimp with 1 tablespoon of vegetable oil, the minced garlic clove, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss the shrimp until evenly coated and set aside to marinate while the vegetables are prepared.

Warm 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sliced bell pepper, sautéing for about 3 minutes until softened but not browned. Stir in the coarsely chopped garlic cloves and cook for an additional minute until fragrant. Add the diced tomatoes, basil leaves, and chopped cilantro or parsley, allowing the mixture to simmer for another 2 minutes. Remove the skillet from the heat, transfer the vegetable mixture into a blender, and set aside.

Return the skillet to medium heat and pour in the remaining 2 tablespoons of oil. Place the marinated shrimp into the skillet and cook for about 2 minutes per side, or until the shrimp turn pink and are just cooked through. Transfer the shrimp to a plate and reserve.

Into the blender with the sautéed vegetables, pour the coconut milk, chicken or vegetable broth, lime juice, ground ginger, optional sweet paprika, and the remaining salt and pepper. Blend until the mixture becomes silky and fully incorporated.

Pour the blended sauce back into the skillet and bring it to a gentle boil. Reduce the heat and let it simmer for about 5 minutes to thicken slightly. Stir in the softened cream cheese until it melts completely into the sauce, creating a luscious and creamy texture.

Add the cooked shrimp back into the skillet, stirring gently to coat them thoroughly with the rich coconut sauce. Garnish the dish with fresh basil leaves, a sprinkle of chopped cilantro or parsley, and a few slices of red jalapeno pepper if you like a hint of heat.

Serve immediately over steamed white rice or noodles for a comforting and flavorful meal.