Start by rinsing the fresh medium or large shrimp under cold water, then peel them, leaving the tails intact for presentation.

In a large mixing bowl, whisk together all-purpose flour, arrowroot starch, and salt until well combined.

Crack in an egg and pour in ice-cold water; whisk until you achieve a smooth and lump-free batter.

In a deep skillet or frying pan, pour in enough avocado or coconut oil to submerge at least half the shrimp and heat the oil over medium-high heat until it reaches approximately 350°F (180°C).

Carefully dredge each shrimp in the prepared batter, then gently place them into the hot oil and fry for about 3-5 minutes until golden brown and crispy.

In a separate bowl, combine the thick coconut cream, whole milk, avocado oil mayonnaise, sugar, and a pinch of salt. Whisk until all ingredients are fully blended.

To serve, arrange the crispy shrimp on a platter, drizzle the creamy coconut sauce over the top, and optionally garnish with chopped green onions.