Instructions

1. Combine all of the spice ingredients in a small bowl and whisk well until smooth. Set aside
2. Beat the eggs in a shallow bowl until frothy. In another shallow and wide bowl, combine the coconut flour, arrowroot flour, garlic powder, salt and pepper. Stir to combine
3. Begin coating the shrimp by dredging each shrimp in the beaten egg, then the flour. Gently shake off any extra flour and place the shrimp on a flat surface such as a plate or cutting board. Repeat until the shrimp is all coated
4. Heat a large cast iron skillet over medium-high heat. Add avocado oil into the skillet until it’s about the depth of a pinky finger nail. Let the oil heat up for about 2 minutes prior to adding the shrimp
5. Using tongs, carefully place shrimp into the skillet. They can be close but do not overcrowd them. You will do this in batches. There should be tiny bubbles coming from the sides of the shrimp – if there isn’t, the oil is not hot enough yet
6. Shallow fry the shrimp for about 4 minutes per side, flipping once the side in the oil is a light to medium golden brown. Once done, transfer the shrimp to a plate or bowl, and add more coated shrimp to the pan to fry. Repeat this process until all of the shrimp is cooked
7. After the first or second batch, you may need to reduce the heat down a bit to prevent the oil from getting too hot. The oil should not be splattering at all. You also may need to add more oil if the level gets too low
8. Once the shrimp is cooked, allow them to cool for 5 to 10 minutes. This helps to make sure the coating stays on the shrimp. Then, heat up the sauce in the microwave for about 30-45 seconds, and drizzle it over the shrimp
9. Gently toss the shrimp or use the tongs to coat each shrimp in the sauce well. Serve over cauliflower rice, broccoli slaw, or basmati rice. Garnish with chopped green onions, cilantro, or white or black sesame seeds