Heat the olive oil over medium high heat in a non-stick skillet. Add the thawed shrimp and sprinkle them with some salt. Cook for 1-2 minutes per side, until they are pink and no longer opaque. Add in the garlic and stir for 30 seconds until fragrant. Add in the can of coconut milk, lime juice, lime zest, coconut aminos, and salt and stir.
Mix the arrowroot powder and water together in a small bowl and pour it into the pan. Stir everything together while cooking over medium heat. It will thicken quickly as it bubbles. Serve over coconut cilantro lime cauliflower rice, regular caulirice, zoodles, or jasmine rice (not Whole30). Garnish with cilantro. Enjoy!