In a large pan on medium heat add 2 tablespoon extra virgin olive oil. Add cherry tomatoes and garlic and sauté for 5 minutes. Add 1/2 cup of chicken broth and 1 tablespoon of paprika to the pan. Mix well, cover and cook for an additional 5 minutes.
Add shrimp to the pan and cook until pink. Add chopped cilantro and squeeze the juice of 1 lime into the pot. Stir well.
In a small bowl, add 1 tablespoon cornstarch, 2 tablespoons chicken broth, and 1 tablespoon of paprika together. Add the mixture to the pot and mix well.