Coconut Garlic Shrimp

With the leftover coconut milk that I had from my Mahi Mahi dish the night before I decided to put the shrimp that I bought together with the coconut milk and the fresh garlic that I had on hand and we had ourselves a little noodle dish. Granted, I think it needs a few things to add to the flavor but I am posting it on here in case anyone has any recommendations to add to it or something.

Coconut Garlic Shrimp

1 lb shelled shrimp
15 ounces coconut milk
chili powder (I am not a fan of spicy but added a few shakes of this in the mix)
8 cloves of garlic
1/2 onion
1 cup carrots
1 teaspoon salt
2 teaspoons soy sauce (you can use fish sauce if you have it)
udon noodles
minced parsley or coriander for garnish

Directions

Skim about 2 tablespoons of the cream off of the top of the coconut milk and set aside (this will be used for stir-frying later). Steam carrots and set aside for sauce.
Remove the shells from the shrimp and set in a medium saucepan. Pour the remaining coconut milk over it and add the salt. Bring to a simmer over medium heat. Cover and continue simmering for 15 minutes.
Drain the coconut milk through a strainer and set aside.
Heat a wok to medium high. Add the coconut cream, stirring until the oil separates (add a little vegetable oil if there is not enough oil at this point).
Add the shrimp and chili powder and fry for 2 minutes, until the shrimp is nice and pink. Add the garlic and onions and stir fry for another minute. Now add the coconut milk and soy sauce and simmer for 2-3 minutes. Then add the steamed carrots and udon noodles and heat for 2-3 minutes. Then serve and garnish.