In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Rinse the shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Season with salt and remove to a plate. Set aside.
Heat the remaining oil and sauté the red pepper, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt until very fragrant, 2 minutes. Stir in the pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until the beans are tender and the sauce has thickened, 5 to 7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.