Slice the onion thinly after removing the core.

Peel the shrimp, devein them, and pat dry. Sprinkle with a pinch of salt.

Heat 1 tbsp olive oil in a pan over medium heat. Cook the shrimp for 1 minute on each side. Add white wine and cook for another minute. Remove the shrimp and set aside with the cooking juices.

Wipe the pan clean. Heat 1/2 tbsp olive oil, add the onion, cover, and steam on low heat for 3 minutes. Uncover and sauté for 1-2 minutes. Add ginger, garlic, and butter, cooking until fragrant.

Add curry powder, paprika powder, and salt. Stir until well combined.

Add the diced tomatoes and the reserved shrimp cooking juices. Bring to a boil and simmer for 3 minutes.

Add the shrimp and heavy cream. Simmer for 2 minutes until warmed through.