Heat the oven to 350ºF.

• Scrub the sweet potato, halve lengthwise and cut into ¼-inch-thick half-moon slices.
• Peel the onion and thinly slice.
• Finely chop the garlic.
• Peel and finely chop the ginger.
• Core and thinly slice the cabbage.
• Trim the ends and pull the strings from the snap peas.
• Coarsely chop the basil leaves. Discard the stems.
• Halve the lime; juice one half and cut the other half into wedges.

On a sheet pan, spread the shaved coconut in an even layer and toast in the oven until lightly browned, 4 to 5 minutes. Transfer to a plate to cool. Increase the oven temperature to 425°F.

On the same sheet pan used to toast the coconut, drizzle the sweet potatoes with 1 tablespoon oil, season with salt and pepper, and bake until tender, 18 to 20 minutes. Meanwhile, prepare the curry.

In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until softened, 3 to 4 minutes.
Add the garlic and ginger and cook until fragrant, 1 to 2 minutes. Sir in the red curry paste and toast, 30 seconds to 1 minute.
Add the shrimp, cabbage, snap peas, and ½ cup water. Cover and cook until the shrimp is pink and just cooked through, the peas are crisp-tender, and the cabbage is just wilted, 4 to 5 minutes. Remove from the heat and stir in the coconut milk, basil, and lime juice. Add the roasted sweet potatoes, and season with salt.

Transfer to individual bowls, top with the toasted coconut, and serve with the lime wedges on the side.