In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
Stir in tomato sauce and cook for 5 minutes.
Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
Serve accompanied by rice.