Pat shrimp dry and then toss in potato starch until full coated. Shake off excess.

Preheat a large skillet over medium-high heat with enough avocado oil covering the bottom of the skillet and is ¼ inch high.

Once oil is hot add in the shrimp (do not overcrowd) and cook on each side for 2-3 minutes or until golden brown and cooked through.

Remove shrimp and place on a paper towel lined plate or on top a cooling rack over a baking sheet (this method will ensure the shrimp stays crispy).

Remove the oil from the skillet turn the heat down to medium, add the butter, and garlic.

Saute for 1-2 minutes or until garlic is fragrant and have soften.

Next add in the coconut aminos, honey, and ginger. Stir until the sauce reduces and has slightly thicken.

Turn the heat up to medium-high, toss in the shrimp, and mix until shrimp is coated with the sauce and heated through.

Serve and garnish with sesame seeds, sliced green onions and furikake.