Pat the deveined and shelled shrimp dry with paper towels.

Whisk the egg whites in a bowl until frothy.

In another bowl, pour in the tapioca flour for coating.

Heat the avocado or coconut oil in a skillet over medium-high heat for about 3-5 minutes.

Coat each shrimp in egg whites, then toss in flour until fully covered.

Fry the shrimp in batches for about 2 minutes on each side or until golden brown and crispy.

Remove cooked shrimp and drain on paper towels, leaving some oil in the pan.

Sauté the minced garlic and grated ginger in the skillet for about 30 seconds.

Whisk together soy sauce, hoisin sauce, honey, and water in a bowl. Add to skillet and bring to a bubble.

Return the shrimp to the skillet and toss gently with the sauce for 1-2 minutes.

Plate the shrimp and garnish with chopped green onions and sesame seeds.

Serve over rice or steamed vegetables.