Prepare the Shrimp: Start by rinsing the shrimp under cold water. Pat them dry with paper towels and season lightly with salt and pepper. Set aside.

Cook the Vegetables: In a large skillet or wok, melt 2 tablespoons of butter over medium heat. Add the sliced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are tender and slightly caramelized.

Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.

Season: Sprinkle the chili flakes over the shrimp, then add the soy sauce and lime juice. Stir well to combine all the flavors, allowing the sauce to coat the shrimp and vegetables.

Finish with Butter: Remove the skillet from heat, and add the remaining 2 tablespoons of butter, stirring until melted and the shrimp are well-coated.

Garnish and Serve: Transfer the spicy butter shrimp to a serving dish and garnish with freshly chopped coriander. Serve immediately with rice or noodles.