1.) Preheat oven to 400 degrees Fahrenheit. Cook rice according to packaging.

2.) Place almond flour, shredded coconut, and egg into three separate bowls. Add a tablespoon of water to the egg and beat the egg. Pat shrimp dry.

3.)  Place a drying rack on top of a cookie sheet. Spray drying rack with coconut cooking spray (or whatever you have in your pantry). Dip a few shrimps at a time in the egg bath then almond flour and finally the shredded coconut. Place coated shrimp on top of the drying rack. Repeat until all shrimp are coated in egg, almond flour, and shredded coconut. Salt and pepper shrimp and spray with coconut cooking spray.

4.) Place shrimp into the oven and cook for 15-20 minutes, flipping them halfway through. Once done, turn the oven to broil and broil shrimp for 2-3 minutes or until golden brown (making sure to keep an eye on them as they can burn easily).

5.) As the shrimp cook start to make the sweet and spicy sauce. Place all sauce ingredients into a small saucepan. Stir together and bring to a light boil. Reduce to a simmer as you prepare the bok choy.

6.) To pan sear the bok choy, first cut the very ends off the bottom, then cut them horizontally. Take a sauté pan and heat the oil over medium-high heat. You want the pan hot enough that if you place a drop of water in the pan it will sizzle. Now you are ready, place the bok coy cut side down and sear for 2-3 minutes. Add the liquid aminos and give the pan a good shake or two. Cook until the bok choy is tender and most of the sauce evaporates. Then top with sesame seeds.

7.) Place cooked rice on plate and top with shrimp. Drizzle warm sauce on top of the shrimp to your liking. Add seared bok chop, serve and enjoy!