Carrot-Ginger Soup With Coconut-Roasted Shrimp

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2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

4 large carrots (3/4 pound), chopped

1 tablespoon finely grated ginger

1/2 teaspoon crushed red pepper

3 cups low-sodium chicken broth

3 tablespoons soy sauce

2 tablespoons fresh lime juice

2 tablespoons light brown sugar

1 tablespoon smooth peanut butter

1 teaspoon Asian sesame oil

1 cup skim milk

1/4 cup light coconut milk

Kosher salt and freshly ground pepper

16 large shrimp, shelled

1 1/2 tablespoons shredded coconut

Pinch of cayenne pepper

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