In a medium bowl, combine the peeled and deveined shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Toss the shrimp gently until they are well-coated and set aside for about 10 minutes to marinate.

While the shrimp marinates, chop and prepare your vegetables. Grate the ginger and garlic, finely chop the shallot, and slice the bell pepper into thin strips.

In a large skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter over high heat. Add the shrimp in a single layer and sear for about 1 minute on each side. Remove the shrimp and set aside.

Using the same skillet, reduce the heat to medium. Add the sliced bell pepper and sauté for about 5 minutes until they begin to soften. Add the grated garlic, ginger, and finely chopped shallot. Cook for another 2 minutes until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer for about 2 minutes.

Stir in the Thai red curry paste and brown sugar. Cook for about 1 minute, stirring until well-combined.

Pour in the coconut milk and bring to a rolling boil. Reduce the heat to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.

Stir in the lime juice and return the seared shrimp to the skillet. Allow everything to simmer together for just 1 more minute.

Transfer your Thai Coconut Shrimp Curry to a serving dish and garnish with toppings such as scallions or cilantro. Serve with steamed rice.