Directions

1. Place shrimp shells and water in a large pot; bring to a boil over high. Immediately reduce heat to medium-low, and simmer, uncovered, for 30 minutes.
2. Meanwhile, melt coconut oil in a large Dutch oven over medium. Add flour, and cook, whisking constantly, until mixture turns a chocolate-brown color, 20 to 25 minutes.
3. Stir onion, bell pepper, celery, and lemongrass into mixture in Dutch oven. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Sprinkle with curry powder, salt, garlic powder, onion powder, and paprika, stirring to combine. Stir in tomato paste. Cook, stirring constantly, until tomato paste begins to darken in color, about 1 minute.
4. Pour shrimp stock through a strainer into a large measuring cup; add 2 cups strained shrimp stock to onion mixture in Dutch oven, and stir (stock will thicken immediately). Add remaining stock, 2 cups at a time, until all stock is added.
5. Bring mixture in Dutch oven to a simmer over medium-high; add Makrut lime leaves, tomatoes, and coconut milk. Return mixture to a simmer over medium-high, stirring occasionally. Add fish sauce and Sriracha to taste.
6. Add shrimp to mixture in Dutch oven, and cook about 3 minutes; turn off heat.
7. Serve étouffée over rice, and squeeze with lime juice; garnish with cilantro.