Mix the sauce ingredients together in a small bowl.
In a large skillet, heat the oil, then add the shrimp and cook two minutes, stirring.
Add the green onion and red pepper flakes and cook another minute, stirring.
Add the coconut milk mixture and bring to a boil, then reduce heat so the sauce is just at a simmer, stirring. Cook another minute, until the shrimp is pink and cooked through.
Serve over rice or noodles.