Instructions

1. First, make the sauce by combining all the ingredients in a small bowl and whisking them together. Set sauce aside.
2. Heat up a skillet on medium heat with oil.
3. In a small bowl, add the egg whites and salt. Whisk the egg whites until frothy.
4. Place coconut flour in a small bowl. Dip the shrimp into the egg whites, then into the coconut flour. 
5. In batches, add the coated shrimp to the heated up oil. Cook each side of the shrimp for 3 minutes or until the batter is golden brown on one side and the shrimp is turning from clear to opaque. Flip the shrimp and cook for another 3 minutes until completely opaque and golden brown. Remove the cooked shrimp to a plate lined with a paper towel.
6. Either take all of the cooked battered shrimp and gently toss in a bowl with the sauce or drizzle the shrimp with the sauce. The batter is fragile and can fall off easily. Garnish with sliced green onions and sesame seeds.
7. Eat immediately because the coconut flour batter can absorb the sauce if it’s been sitting too long.