Rinse the raw shrimp under cold water and pat dry. Season with garlic powder, curry powder, black pepper, and salt. Set aside.

In a large saucepan, heat olive oil and butter over medium-high heat. Add an extra tablespoon of curry powder and toast for 2 minutes.

Add diced green and red bell peppers, onion, and garlic. Sauté for 4-5 minutes until softened.

Stir in thyme and Scotch bonnet pepper, cooking for another minute until aromatic.

Pour in the coconut milk, adding salt and black pepper to taste. Simmer for about 5 minutes.

Add the shrimp to the simmering coconut sauce and cook for 2-3 minutes per side until they turn pink and opaque.

Mix cornstarch with cold water and stir into the sauce. Cook until thickened, about 1-2 minutes.

Remove from heat and serve the shrimp over rice, allowing the sauce to soak in.