The rest was simple to make. I started by sauteeing onions and garlic in a pan before adding the shrimp. I cooked the shrimp until it was almost cooked through. I then added the coconut milk/salsa mixture and let it come to a simmer. I removed the shrimp and left the sauce in the pan to simmer for a couple of more minutes. I added pumpkin seeds at the last minute for a bit of crunch. I finished by pouring the sauce over the shrimp.
The sauce was delicious and rich, but the tomatillo and lime also brought some freshness into the dish. The pumpkin seeds added a nice crunch as well. I saved some sauce and will be making this again, but perhaps with some cilantro and onion on top.