Heat a small amount of cooking oil over medium heat. Saute shrimp, chopped onions, chopped garlic, and salt. Let the shrimp cook a little.
Just before the shrimp is completely cooked, pour in the two cans of coconut milk. Raise heat to medium-high, add grean beans, let simmer, and allow shrimp to cook completely. Add desired amount of crushed red pepper and sliced cherry tomatoes.
Lower heat back to medium and let simmer until green beans are slightly tender (but not mushy). You may add more salt to taste.