Cook rice in water as directed on package, omitting margarine and salt.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir about 30 seconds or until golden. Stir in broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender.
In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly.
Stir in lime juice and shrimp; cook until thoroughly heated. If desired, add salt and pepper to taste. Serve over rice. Sprinkle with coconut.