Preheat grill or oven to 350°F.
In a large bowl whisk together the peanut butter, coconut milk, water, lime juice, 2 cloves of crushed garlic, ginger, soy sauce, fish sauce, red pepper flakes, jalapeños, and the cilantro until a smooth consistency. Set aside.
In a small pan with some olive oil quickly sauté the shrimp on both sides with remaining 2 cloves of crushed garlic and the red chili paste for several minutes. Remove from heat and set aside.
Brush the bottom of the crust with a light layer of olive oil or cooking spray. Divide and spread the peanut sauce on top of the pizza crusts evenly, spreading it to the edges.
Top with the cooked shrimp, carrots, cheeses, green onions and half the peanuts.
Place the pizzas one at a time on a pizza stone or baking sheet if going in the oven OR right on the grill with grill grates. Bake/grill for 8 minutes.
Top with fresh chopped cilantro, remaining peanuts and cut into slices.