In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it).
Remove coconut from pan and reserve.
Heat a big skillet over med-high heat with a tablespoon vegetable oil.
Season shrimp with salt and pepper; add to the hot skillet.
Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
Cook, stirring often, for 3-4 minutes.
Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.