Peel shrimp, leaving tails on; devein, if desired. Reserve shells.
Toss together shrimp, chili-sesame oil, 2 tablespoons cilantro, and salt in a large bowl. Cover and chill 1 hour.
Cook orzo according to package directions; drain. Spoon hot orzo into 4 lightly greased 6-ounce custard cups, pressing lightly with back of a spoon. Set aside.
Sauté carrot and next 3 ingredients in hot canola oil over medium-high heat in a large nonstick skillet 3 minutes. Add 2 cups water; bring to a boil. Add reserved shrimp shells, lemongrass, and curry powder. Reduce heat, and simmer 20 minutes. Remove from heat; cool slightly.
Process shell mixture in a food processor. Pour through a fine wire-mesh strainer into a saucepan, pressing with the back of a spoon. Discard solids. Stir in coconut milk, soy sauce, ginger, and remaining cilantro; bring to a boil. Remove from heat.
Heat a nonstick skillet over high heat; add shrimp, and cook 3 minutes or just until shrimp turn pink.
Unmold orzo. Spoon coconut milk mixture around orzo. Arrange shrimp around orzo; serve with vegetables.
Note: Lemongrass is an herb used in Asian cooking that has a sour lemon flavor. Find it in large supermarkets and Asian markets.