1. Cook the coconut rice. Rinse the rice before cooking. Add the rice, coconut milk and water to a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce the heat to a simmer, cover and cook until all liquid is absorbed (about 15-18 minutes).
2. Once the rice is done, remove from heat, add in 2 tablespoons of coconut oil, the lime juice and the cilantro and combine.
3. Make the pickled red onions: Thinly slice the onion and set aside. Add the vinegar, water and sugar to a bowl or a mason jar with a lid and stir or shake to combine until all the sugar is dissolved. Add onions and let them soak for 5-20 minutes.
4. Cook the shrimp: Add 1 Tbsp of coconut oil to a large nonstick skillet over medium high heat. Lay the shrimp out and pat dry.
5. Mix together the garlic powder, chili powder, smoked paprika, oregano and pepper. Add the spices and the shrimp to a plastic bag and shake to coat well.
6. Add the shrimp to the skillet, arranging them in a single layer and cook 1-2 minutes per side until the shrimp is pink and opaque. Transfer the cooked shrimp to a plate and set aside.
7. Assemble the bowls - add 1/2 cup of rice to the bottom of the bowl, top with 1/4 of the shrimp, and 1/4 cup shredded carrots, 1/2 cucumber, and 1/4 of the pickled onions.