In a large skillet with a lid (or a lidded pot) add coconut milk, sugar, lime juice, fish sauce, red curry paste, ginger, garlic and onion. Bring to a simmer and stir until combined. Allow to simmer for 5 minutes so flavors can meld together.
Remove 1 cup of the liquid and set aside. Stir dried rice into skillet and bring back to a low simmer. Continue stirring over low heat until rice has absorbed the liquid, about 15 minutes. After 15 minutes add 1 cup of water at a time, stirring while it absorbs. Continue adding water until rice is tender, about 20 more minutes. This is similar to risotto and will keep the coconut milk from burning while making a creamy rice base for your shrimp
In a separate skillet add coconut oil over medium high heat. Once coconut oil is hot add in shrimp and cook undisturbed for 2 minutes. Turn shrimp and cook for another 2 minutes on the following side.
Add shrimp to curry rice and top with reserved curry broth, lime zest, fresh cilantro and toasted coconut