Beat the egg in a shallow bowl. In a separate bowl, combine the arrowroot powder, salt, pepper, and garlic powder. Coat each shrimp in the beaten egg, then dredge in the dry mixture until fully coated.

Heat avocado oil in a large skillet over medium-high heat. Cook the shrimp in batches for about 2 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.

Wipe the skillet clean and add the sesame oil over medium heat. Sauté the scallions and minced garlic for 2 minutes until fragrant.

Add the honey, gochujang, coconut aminos, apple cider vinegar, and water to the skillet. Stir to combine and simmer for 3-4 minutes until the sauce has thickened.

Return the crispy shrimp to the pan and toss to coat thoroughly in the sticky sauce. Garnish with sesame seeds and additional scallions. Serve immediately over steamed rice.