Crispy, golden shrimp are the star here, coated in a light arrowroot starch dredge and pan-fried until the crust turns crackly and deeply golden on both sides. That crust does double duty, soaking up a bold, creamy sauce built from full-fat coconut milk, chili garlic sauce, coconut aminos, and a touch of honey, simmered right in the skillet until it clings to every piece. A splash of rice vinegar keeps the sauce bright instead of heavy, balancing the natural richness of the coconut milk. Finished with sliced green onions and a scatter of sesame seeds, it's the kind of dish that tastes like your favorite takeout appetizer but comes together in one skillet at home. Since the coating relies on arrowroot rather than traditional breading, this version is a naturally solid choice for anyone eating gluten free. Serve it hot straight off the wire rack for maximum crunch, with extra sauce spooned over the top.
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Whisk together the full-fat coconut milk, chili garlic sauce, coconut aminos, honey, rice vinegar, and 1/4 tsp salt in a small bowl until smooth and uniform. Set aside.
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, whisk together the arrowroot starch, 1/2 tsp salt, black pepper, and garlic powder. Add the shrimp and toss until each piece is evenly coated, shaking off any excess.
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