Preheat outdoor grill to MEDIUM-HIGH.
In a large bowl, combine first 6 ingredients (cilantro through paprika); blend well. Add shrimp and toss well to coat. Melt the coconut oil in a large skillet over medium-high heat.
Add shrimp; cook for 2 to 4 minutes per side or until pink and opaque. Top each serving of shrimp with a spoonful of salsa.