Clean the shrimp, marinate and set aside.
Prepare the sauce: In a skillet add the butter, heat, add the onion, ginger and cook at medium heat for 2 to 3 minutes. Add the wheat flour, coconut cream, heavy cream, lobster base and cook at medium heat for 2 to 3 minutes. Add the coriander and season to taste. Leave apart.
In another large pan, add a splash of olive oil, heat and sauté the shrimp over medium heat for 2 to 3 minutes.
Add the sauce and cook for 2 to 3 minutes.