Make sure the shrimp and cleaned and pat them dry with a paper towel.

Place 1 tbsp of butter in a medium pot. Add the white rice and saute for about 1 minute, just to toast the rice. Add the water and 1 cup of the coconut milk and turn heat to medium. Cook the rice until all the liquid has evaporated and the rice is tender.

Transfer the cooked rice to a bowl and let cool for a few minutes before adding the cilantro, lime zest, lime juice and salt. Toss to combine and set the rice aside.

In a small bowl, whisk together the remaining cup of coconut milk and the curry powder and set aside.

In a large skillet, melt the remaining 2 tbsp butter over medium high heat. Add the scallions, garlic and ginger and saute for 1 minute until fragrant. Add the shrimp and cook for about 2 minutes on each side until pink. Add the curried coconut milk and let the shrimp finish cooking for about 1-2 more minutes while the coconut milk slightly reduced. Remove the shrimp from the heat and taste for seasoning. Add more salt if needed, or you can add more chili flakes if you want more heat.

Serve a few pieces of the shrimp over a spoonful of rice immediately.