1In a medium bowl, toss shrimp with half of the lime juice and a pinch of salt. Set aside. In a separate skillet, heat 1 tbsp coconut oil over medium heat. Add plantain slices and brown sugar. Cook for 2-3 minutes per side until golden brown and caramelized; set aside.

2In a large pot or Dutch oven, heat the remaining 1 tbsp coconut oil over medium heat. Add minced shallots and cook until softened, about 3-4 minutes. Add garlic and grated ginger, cooking for another minute until fragrant.

3Stir in the Arborio rice, toasting it for 1-2 minutes until edges become translucent. Add the red curry paste and cook for 1 minute, stirring to coat the rice.

4Pour in half of the coconut milk and stir until absorbed. Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next. Continue until the rice is creamy and al dente (about 20-25 minutes).

5While the risotto cooks, heat a separate pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.

6Once the risotto is creamy, stir in the remaining coconut milk, fish sauce (if using), the rest of the lime juice, and chopped cilantro. Season with salt to taste. It should be rich and slightly loose.

7Gently fold in the cooked shrimp and most of the caramelized plantains (reserve a few for garnish).

8Serve immediately, garnished with the remaining plantains, fresh cilantro, and a sprinkle of lime zest.