Melt the coconut oil in a large skillet over medium heat. Add the garlic and saute garlic for 2 minutes.
Zest 2 of the limes and set the zest aside for later. Add the coconut milk, juice of the limes, and salt to the skillet. Stir to combine and simmer until the sauce thickens slightly, approximately 5-7 minutes.
Add the shrimp (even if frozen) and cook until turning pink. Flip part way through to cook both sides. The cook time will vary with the size of shrimp. Large shrimp will take approximately 3 minutes.
Remove from heat. Stir in the cilantro if using and garnish with the lime zest and toasted coconut.
Canned and boxed coconut milk are very different. Boxed coconut milk is made for drinking and watered down. The canned is best here as it is thicker and has a much more concentrated flavor.If you want your sauce a little thinner, add 1/4 cup of chicken stock or water with the coconut milk.If desired, top with toasted coconut. Get it toasting before you start the shrimp so it is ready. Get instructions for toasted coconut here!