Pat the shrimp dry and season lightly with salt. Set aside.

In a large skillet, heat the coconut oil over medium heat. Add the shallot and cook for 1–2 minutes until softened.

Add the garlic, ginger, and lemongrass paste. Stir constantly for about 30 seconds, until fragrant.

Pour in the coconut milk, lime zest, fish sauce, honey, and chili flakes (if using). Stir to combine and bring to a gentle simmer. Let it bubble for 3–4 minutes to slightly reduce and let the flavors meld.

Add the shrimp and cook for 2–3 minutes, just until they turn pink and curl. Don't overcook — they'll keep cooking off the heat.

Remove from heat and stir in the fresh lime juice. Taste and adjust with more salt or lime as needed.

To serve: arrange lettuce cups on a platter. Spoon shrimp and a bit of the coconut sauce into each cup. Top with sliced scallions, fresh cilantro, and a sprinkle of toasted coconut if using.

Serve immediately with jasmine rice and extra lime wedges on the side.