I fried some riced cauliflower in coconut oil in a separate pan until it looked toasty. In the other pan I fried garlic and onion in coconut oil, added the uncooked shrimp, curry powder and fish sauce, then I added the coconut cream and liquid from the can after the shrimp was cooked and added more curry and fish sauce to taste.

I topped it with fresh cilantro and a little lime wedge.