Stir together the sauce ingredients for whichever sauce you're using, and set aside
Using a large skillet, melt the coconut oil over medium heat
Pat the shrimp dry and season. Toss with arrowroot starch until lightly coated.
Fry in the coconut oil in two batches. Cook for 2-3 minutes on each side, and remove from the pan when fully cooked. Remove the shrimp and set aside, leaving the coconut oil in the pan.
Toss the cooked shrimp with about two thirds of the sauce, reserving some of the side for dipping.
Top with green onion and extra salt to taste, and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.