Heat coconut oil in a large/deep skillet over medium heat. Once hot, add minced garlic and cook for about 2 minutes, stirring occasionally. Whisk in the curry powder, lime zest, and lime juice then cook an additional 2 minutes. Add in honey and cook until melted. Next, whisk in the coconut milk, reduce heat to low, then cook about 10 minutes or until sauce is slightly reduced.
Increase heat to medium, add shrimp to skillet so that none are overlapping then cook
about 6 minutes, stirring occasionally, until shrimp are pink and fully cooked.
Season with a healthy pinch of fine sea salt and black pepper then remove skillet from heat. Divide cooked pasta between four low bowls then top with sauce/shrimp mixture, cilantro, and a squeeze of 1/2 of a lime. Salt to taste. Enjoy!