Prepare rice according to package directions.
In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper.
In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink.
Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through.
Stir in coconut and cilantro.
Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.