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

Prepare your vegetables: grate ginger, mince garlic, dice shallot and slice bell pepper into strips.

In a skillet, heat vegetable oil and butter over high heat. Add marinated shrimp and sear for 1 minute on each side. Remove shrimp from skillet.

In the same skillet, sauté the sliced bell pepper for about 5 minutes until softened.

Stir in minced garlic, grated ginger, and chopped shallot. Cook for about 2 minutes until fragrant.

Pour in chicken broth to deglaze the skillet, scraping up browned bits. Simmer for 2 minutes.

Stir in Thai red curry paste, brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce. Cook for 1 minute.

Pour in coconut milk and bring to a gentle boil. Reduce heat and simmer for about 5 minutes.

Add lime juice, sriracha, and Thai basil. Return shrimp to skillet and simmer for an additional 1 minute.

Serve hot, garnished with cilantro, fried onions, and chili pepper.