Sauce ingredients:
Extras: Cocktail toothpicks, for serving
-Place the shrimp in a large bowl. Sprinkle with salt, pepper and garlic powder. Toss.
-Whisk the eggs in a small bowl.
-Place the cornstarch in a shallow bowl.
-Combine all sauce ingredients in a small bowl. Set aside.
-Heat the coconut oil in a large skillet on medium/high heat.
-Stir and toss the shrimp in the cornstarch until coated.
-Dip the cornstarch-coated shrimp into the egg. Carefully add the shrimp into the pan. Cook
until crispy, flipping so both sides cook (about 1 minute per side).
-Remove cooked shrimp onto a paper towel to drain.
-Toss the shrimp with the sauce, until coated. Skewer with toothpicks and serve
immediately. Extra sauce may be served for dipping.