Gently pat dry the cleaned shrimp.
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.