Heat oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and grated ginger and cook, stirring and being careful not to burn, until soften, about 2 minutes.
Add the turkey, salt and pepper and cook, breaking up the meat with the edge of a wooden spoon, until the turkey is cooked through and no longer pink, about 7 minutes.
Meanwhile, in a small bowl, combine the peanut butter, coconut aminos, rice vinegar, toasted sesame oil, lime juice and sriracha. Whisk until well combined and smooth.
Pour the sauce into the ground turkey mixture along with the sliced green onions. Continue to ok, stirring, until the turkey is well coated and the green onions are just tender, about 3 more minutes.
Serve over steamed rice, if desired, and top with fresh herbs.