In a large skillet, combine coconut milk, fish sauce, sugar, lime juice, red curry paste, minced ginger, minced garlic, and diced sweet onion. Cook on medium heat for about 5 minutes until fragrant and the onion is translucent.

Stir in jasmine rice, ensuring the grains are well-coated. Increase heat slightly and bring to a gentle simmer. Cook while stirring continuously for about 15 minutes.

Gradually add water, continuing to stir until all liquid is absorbed, which should take around 5 minutes. Repeat this process two more times, adding 1 cup of water each time.

While the risotto cooks, heat coconut oil in a separate skillet over medium-high heat. Add large shrimp and sauté undisturbed for 2 minutes until pink. Flip and cook for another 2-3 minutes until fully cooked.

Once the rice is creamy and tender, fold in the sautéed shrimp and reserved coconut broth. Adjust seasoning with lime juice and sea salt to taste. Mix thoroughly.

Ladle the risotto into bowls and garnish with fresh cilantro leaves and lime zest. Serve warm.