Rinse the shrimp in cold water and drain well in a colander.
In a small mixing bowl, combine ground dried coconut flakes, grated ginger, grated garlic, chili powder, ground coriander, turmeric and garam masala. Add salt and pepper as per taste.
Add the shrimp and toss in the masala mixture to coat well on all sides. You may marinate it for half hour.
Heat the oil in a large skillet (non stick or cast iron) at medium high heat. Place the masala coated shrimp in a single layer in the skillet.
Cook about 2 minutes on each side until slightly curled and changed in color. The shrimp should still be tender. Tip: Do not over cook the shrimp or they will turn rubbery. Total cooking time is about 5 minutes.
Scatter chopped cilantro and stir. Transfer to a serving dish and garnish with chopped cilantro, chopped green onions and lemon wedges.
Use oil with a high smoke point. Cook the shrimp to get a quick and nice sear with dark crust.
The ginger and garlic should cook through. If needed raise the heat.
The masala mixture should stick to the shrimp and not to the pan.
Store leftovers in refrigerator. Reheat at low heat for a few minutes.
Salt: The sodium value for shrimp is based on retail market shrimp that typically come in contact with sodium solutions while processing. It may vary if using fresh untreated raw shrimp.