In one bowl, put arrowroot powder. In another bowl, put the eggs and scramble them. In a third bowl, put the brown rice flour. With the measurements of this recipe, I honestly don't recommend worrying about the exact measure of the flours. Just put some in the bowl (and if you need more, you can always add more). I just don't like wasting unused flour.

With each shrimp, dip it in the arrowroot powder first. Shake off excess. Next, dip it in the egg. Shake off excess. Then, dip it into the brown rice flour! Set aside.

Repeat that process until all shrimp are breaded.

Heat up a pan over medium heat with plenty of coconut oil. Make sure you have enough to cover the bottom + even a little more. Again, don't worry much about measurements.

Put the breaded shrimp into the pan and make sure it's all on one layer (do not throw too many shrimp in the pan). Let it fry for a couple minutes. Flip them over to fry the other side for a couple more minutes.

Take out finished shrimp and put on a plate with a paper towel.