In a ziploc bag or shallow long container (9x13) whisk coconut milk, olive oil, lime zest & juice of 1 lime, tamari (or coconut aminos), honey, chopped cilantro.
Skewer shrimp onto wooden or metal skewers. Place skewers into bag or container and marinate for 30-60mins.
Heat grill to medium high heat.
Place skewers on hot grill and cook 3-4 minutes, until edges of shrimp start to pink up. Flip and cook an additional 3-4 minutes, or until shrimp is cooked through.
Remove from heat and sprinkle with coconut and additional cilantro. Serve w/ rice, cauliflower rice, zucchini noodles, rice noodles or over a salad.