In a medium bowl, combine the peeled and deveined shrimp with low sodium soy sauce, red pepper flakes, garlic powder, and white pepper. Stir well to ensure the shrimp are evenly coated, then let them marinate for about 10 minutes.

While the shrimp marinates, grate the ginger and garlic, chop the shallots, and slice the bell pepper into bite-sized pieces.

Heat a large skillet over high heat and add 2 tablespoons of vegetable oil along with 2 tablespoons of unsalted butter. Once melted, add the marinated shrimp to the skillet. Sear for about 1 minute on each side until vibrant pink. Remove and set aside.

In the same skillet, reduce the heat to medium and add the chopped bell pepper. Sauté for about 5 minutes until it begins to soften. Then, add the grated garlic, ginger, and chopped shallot, cooking for an additional 2 minutes.

Pour in 1 cup of chicken broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Allow to simmer for about 2 minutes.

Stir in 2 tablespoons of Thai red curry paste, 1 tablespoon of brown sugar, and mix well. Cook for about 1 minute until the paste dissolves.

Slowly pour in a can of coconut milk, stirring gently to combine. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 5 minutes.

Add the lime juice and sriracha if desired, along with the reserved shrimp back into the skillet. Stir in a cup of Thai basil and heat through for about 2 minutes.

Serve hot over steamed jasmine rice and top with fresh cilantro, crispy fried onions, and sliced chili pepper.