In a large pan, heat 1 tablespoon of coconut oil over medium-high heat. Add shrimp to the pan and sear for 2-3 minutes each side. Make sure that the shrimp is in a single layer and not overlapping. Cook shrimp in two batches if there is not enough room in the pan. Remove cooked shrimp from the pan and set aside until later.
Add an additional tablespoon of coconut oil to the pan. Add bell peppers and shallots to the pan and cook for 3-5 minutes until vegetables soften. Add garlic, ginger, salt, ground pepper and chili pepper to the pan and sauté for 2 more minutes.
Add coconut milk, cilantro, lime juice and turmeric to the pan and stir well. Reduce heat to medium and simmer for 5 minutes to allow flavors to combine. Add additional salt and pepper to taste.
Add cooked shrimp back into the curry and stir well.
Serve immediately over rice or cauliflower rice and top with red pepper flakes and fresh cilantro.
