In a large pot, melt 3 tablespoons of dairy-free butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté for about 5-7 minutes until the onions are translucent and the peppers soften.

Stir in the corn kernels, tomato paste, smoked paprika, and Cajun seasoning. Cook for another 2-3 minutes to release the spices' fragrant oils.

Sprinkle the gluten-free flour over the vegetables and stir well. Gradually pour in the broth while stirring to prevent lumps. Bring to a boil, then reduce heat and let it simmer for 10-12 minutes.

Stir in the coconut milk and simmer for another 5 minutes.

Using an immersion blender, blend the soup briefly, retaining some whole vegetables for texture.

Introduce the shrimp to the pot and cook for about 3-4 minutes or until pink and cooked through.

Taste and adjust seasoning with salt and pepper. Let it sit briefly to thicken. Ladle into bowls, garnish with parsley, and serve hot.