Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the shrimps and minced ginger to the pan.

Sauté for about 1 minute until the shrimps start to turn pink.

Stir in the onion powder, tomato paste, and garlic powder.

Cook for another minute until fragrant.

Add the chunky salsa to the pan and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 10-12 minutes, or until the shrimps are cooked through, stirring occasionally.

Once cooked through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.