Combine the sauce ingredients in a small bowl and set aside.

In a wok or skillet, heat the coconut oil over medium-high heat until shimmering, about 5 minutes.

Whip the egg white until frothy, then add the starch and salt and stir to combine into a batter. Toss the shrimp in the batter to coat.

Add the coated shrimp to the wok in batches and fry until golden brown, about 5 minutes per batch, then place on paper towels to drain.