Add the olive oil, honey, soy sauce, coconut milk, orange juice, garlic, ginger, crushed red pepper and cumin to a large bowl. Whisk to combine and then toss with shrimp to coat. Set aside
Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
Heat a large skillet over medium heat. Add 1 tbsp olive oil. Once hot, use a slotted spoon to remove the shrimp from the marinade, reserving the marinade for later.
Cook the shrimp until pink, about 1-2 minutes per side, and season with ½ tsp salt. Remove the shrimp (so it doesn't overcook), add the remaining marinade and reduce the sauce for 2 more minutes until it thickens.
Add the shrimp back in just to toss in the sauce.
Serve shrimp over coconut with rice. Garnish with freshly chopped cilantro