Coconut milk, together with garlic, ginger, lime juice, lime zest, sugar, and salt, should be heated in a big skillet. For a few minutes, bring to a boil to thicken.

Cook the shrimp after adding them until they are opaque and slightly curled. If you'd like a thicker sauce, whisk together 1 teaspoon cornstarch and 2 tablespoons water, then gradually stir it into the boiling shrimp mixture while it cooks.

Top with toasted coconut and lime zest and serve over rice.