Heat butter in a large skillet over medium heat. Add shrimp and cook for 2 to 3 minutes until pink and slightly golden. Remove from the pan and set aside.
In the same skillet, add minced garlic and sauté for about 30 to 60 seconds until fragrant. Stir continuously to avoid burning.
Pour in the coconut milk and stir well, scraping any bits from the bottom of the pan. Let it simmer gently for 3 to 4 minutes until slightly thickened.
Return the cooked shrimp to the skillet. Add lime juice, chili flakes, salt, and pepper. Mix well to coat shrimp evenly in the creamy sauce.
Let everything simmer for another 3 to 5 minutes until the sauce reaches your desired thickness. Garnish with fresh cilantro and serve warm.
