• Start by lightly beating the eggs in a small bowl. In another bowl, mix together coconut flour, arrowroot flour, coconut flakes, garlic powder, paprika, and sea salt.
• If the shrimp is frozen, make sure you dethaw them first. Take the shrimp (a few at a time works) and lightly dip them through the beaten egg wash. Then, coat them in the flour/coconut flake mixture until fully covered to make the breading.
• In a large skillet pan, heat one tablespoon of toasted sesame oil in the pan on medium heat. You don't want your skillet too hot, but hot enough to sear the shrimp without the breading sticking to the pan. Add as many shrimp to the pan as you can fit. Cook for about 2 minutes or until that side is golden brown. Flip each shrimp with a fork and repeat.
• While the shrimp cook, make the sauce. Combine all ingredients into a bowl and mix well. Once the shrimp are crispy and cooked, turn the heat down to low and add the sauce. Carefully coat the shrimp. The sauce should immediately start to thicken as it hits the hot pan.
• Serve with some white rice and steamed broccoli and enjoy!

Air-Fryer Instructions:

• Follow the above instructions up until step 3. Instead of heating the pan, heat the air-fryer to 400 degrees and cook for about 2.5 minutes on each side or until the shrimp are crisp and lightly golden.
• Heat the sauce in a pan on low heat until it begins to simmer and thicken. Add the shrimp from the air-fryer and coat in the sauce.