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Pat 1 lb. large shrimp, peeled, deveined, dry and place in a medium bowl. Sprinkle 1 tsp. ground turmeric and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over; toss to coat. Set aside.
Cook 6 garlic cloves, thinly sliced, and ¼ cup extra-virgin olive oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about 4 minutes. Add 1 cup unsweetened coconut flakes; cook, stirring often, until golden, about 2 minutes. Drain in a sieve over a small bowl; reserve skillet. Let coconut-garlic mixture cool slightly, then transfer to a small bowl. Add 1 tsp. sugar and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat.
Heat garlic oil in reserved skillet over medium-high. Cook 1 lb. green beans, trimmed, cut into thirds, ¼ tsp. crushed red pepper flakes, and reserved shrimp, stirring occasionally, until shrimp start to turn opaque, about 2 minutes. Add 2 Tbsp. unseasoned rice vinegar and 3 Tbsp. water; cook, stirring occasionally, until shrimp are cooked through and green beans are crisp-tender, about 2 minutes. Transfer to a large shallow bowl; toss in ½ small red onion, thinly sliced, and reserved coconut-garlic mixture.