Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil.
Lightly salt & pepper the shrimp and add them to the pan , being careful not to crowd the shrimp.
Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side.
Add remaining coconut oil to the pan.
Stir in the onions and peppers and toss to coat.
Cook for about 5 minutes until the vegetables begin to soften.
Add the ginger, garlic and red curry paste. Stir to combine.
Cook for a few minutes, scaping the bottom of the pan
Add the coconut milk and stir to combine the "redness" of the curry paste with the coconut milk until all lumps are gone.
Add in the snap peas (as well as the red pepper flakes, if you are using them)
Turn up the heat and simmer for 5 minutes.
Add in the shrimp, spinach and 2 tablespoon of cilantro
Continue just until the spinach wilts.
Spoon mixture over the cooked rice noodles, topping with remaining cilantro and scallions for garnish