Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a small saucepan, combine the jasmine rice, coconut milk, water, and a pinch of sea salt.
Bring the mixture to a boil over medium-high heat, then immediately reduce to a low simmer and cover with a tight-fitting lid.
Cook the rice for 15 minutes, then remove from heat and let it sit covered for an additional 5 minutes to steam.
While the rice is resting, heat the extra virgin olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 60 seconds until fragrant but not browned.
Add the shrimp to the skillet in a single layer and season with the remaining sea salt and black pepper.
Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and slightly curled.
Fluff the coconut rice with a fork and divide it onto plates.
Top the rice with the garlic shrimp and any remaining oil from the pan, then garnish with fresh cilantro and a squeeze of lime.