Add coconut oil to a medium, safe nonstick pan on medium heat. Sauté garlic for 3 minutes. Add shrimp and sauté about 3 minutes on each side or until shrimp are pink and tails curl. Remove shrimp from pan and cover to keep warm.

In the same pan, add the coconut milk, cilantro, salt and lime juice. Whisk to combine and simmer for 2 minutes. Remove from heat and toss with shrimp. If more liquid is needed, add additional coconut milk, one tablespoon at a time. Cover to keep warm.

Heat broiler to high. Place romaine wedges on a baking sheet about 4 inches from the element. Broil for 3 minutes with the door open. Lettuce should be slightly warm but still crisp.

Divide broiled lettuce among plates. Pour shrimp and sauce over lettuce. Top with minced red onion and any remaining cilantro. Serve.