Open the ramen packets and place the noodles in a bowl of hot water to soak. Discard the flavor packets. Or, cook the noodles according to the package and set them aside.
Clean and devein the shrimp. You can leave the tail on or remove it at this time.
Add the peanut butter to a bowl with 1 cup of stock and whisk to combine. Set it aside.
Clean and prepare the carrots, scallions, garlic, and ginger. Juice 1 lime. Have everything close to the stove for cooking.
In a large saucepan or pot, heat the oil over medium-high heat. Add the carrots and scallions and cook for 3 minutes, stirring occasionally.
Add the shrimp to the vegetables and cook for an additional 4 minutes (see notes), flipping halfway through. Remove the shrimp and the vegetables and place them in a bowl. The shrimp will continue to cook as they sit.
Lower the heat to medium and add the minced garlic, shredded garlic, and Thai red curry paste to the pan. Stir and cook for 1 minute.
Add a splash of stock and clean off the bottom of the pan. Add the rest of the stock, the coconut milk, and the peanut butter mixture to the pan and stir to combine. Turn up the heat to medium-high, bring to a boil, and then turn down the heat to simmer.
Stir in the soy sauce, brown sugar, and lime juice. Drain the ramen noodles and add to the pan. Add the shrimp and vegetables back to the pan and stir everything to combine.
Remove from the heat and serve immediately. Garnish with lime wedges, fresh cilantro, chopped peanuts, and a sprinkle of red chile flakes. Enjoy!