In a small bowl, stir together salt, pepper and flour. Add shrimp and toss to coat.
In a medium skillet, heat 1 1/2 Tbsp coconut oil. Once hot, cook shrimp for 2 to 3 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain.
In a medium bowl, whisk together ingredients for sauce.
Heat 1/2 Tbsp coconut oil in a wok or large skillet. Stir fry vegetables once the pan is hot. After 2 minutes, add in sauce. Cook until the sauce is reduced and thickened, approximately 3 to 4 minutes.
Add in shrimp and cook briefly to coat shrimp in sauce. Once shrimp is warmed through, remove from heat.
Serve over cooked rice.
Air fry or bake shrimps to make this dish healthier.