In a medium bowl, toss the shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Let it marinate for about 10 minutes.

While the shrimp is marinating, grate fresh ginger, mince garlic, dice shallot, and slice the bell pepper into thin strips.

Heat a skillet over medium-high heat and add vegetable oil along with unsalted butter. Sear the marinated shrimp for about 1 minute on each side until pink and opaque.

In the same skillet, add the sliced bell pepper and sauté for about 5 minutes until it softens.

Next, stir in the minced garlic, grated ginger, and diced shallot, cooking for 2 minutes until aromatic.

Pour in the chicken broth to deglaze the skillet, scraping up any browned bits and let it simmer for about 2 minutes.

Stir in the Thai red curry paste, brown sugar, cumin, turmeric, coriander, and white pepper. Cook for another minute.

Add the coconut milk and bring it to a gentle boil. Reduce the heat and simmer for about 5 minutes until thickened.

Stir in the lime juice and a dash of sriracha, then return the shrimp to the skillet. Simmer for 1 minute.

Plate with jasmine rice and garnish with fresh cilantro and fried onions. Add sliced chili peppers if desired.