Add Olive Oil (1 tablespoon) to a large pot. Saute the Large Shrimp (16) over medium heat until they are fully cooked, about 3 to 4 minutes. Take shrimp out of pot and set aside.
Add Olive Oil (1 tablespoon) to the same large pot. Add in the Carrot (2) and cook for 3 minutes. Add in the Garlic (2 clove) and Fresh Ginger (1 teaspoon) and cook for an additional minute.
Stir in the Red Curry Paste (3 teaspoon), Low-Sodium Chicken Broth (2 can), and Fish Sauce (1 teaspoon). Bring to a boil and simmer for 10 minutes.
Stir in Coconut Milk (3/4 cup) and Shiitake Mushroom (1 1/2 cup). Cook for 4 minutes until mushrooms are tender. Add in the shrimp, Scallion (2 tablespoon), Lime Juice (2 tablespoon), and Fresh Cilantro (2 tablespoon). Stir to combine and serve immediately.
Garnish each plate with additional cilantro, and serve with Sriracha (2 teaspoon) sauce on the side.