Combine the peeled and deveined shrimp with low sodium soy sauce, red pepper flakes, turmeric, garlic powder, and white pepper. Set aside to marinate for 5 minutes.

Grate the fresh ginger and garlic, finely chop the shallot, and slice the bell pepper into thin strips.

Heat a skillet over high heat and add vegetable oil and unsalted butter. Once melted, add the seasoned shrimp and sear for about 1 minute on each side. Remove from skillet.

In the same skillet, sauté the sliced bell pepper for about 5 minutes, then add garlic, ginger, and shallot, cooking for an additional 2 minutes.

Pour in the broth, scraping up any brown bits from the skillet. Let simmer for 2 minutes.

Stir in the Thai red curry paste, brown sugar, cumin, ground coriander, soy sauce, and fish sauce. Cook for another minute.

Add the coconut milk, bringing to a gentle boil, then simmer for 5 minutes until slightly thickened.

Stir in lime juice, sriracha, and Thai basil. Return shrimp to the skillet for an additional minute.

Transfer to bowls and garnish with cilantro and desired toppings, serving hot with rice or salad.