Rinse and dry the shrimp. Place the shrimp in a large bowl along with the ingredients under "marinade."

Heat oil in a wok or deep, wide bottomed pot to 360F.

While the oil is heating, combine the almond flour and tapioca flour in a small bowl and mix well.

Add the whisked egg to the shrimp mixture and continue to mix until well combined.

Deep-fry the shrimp for 2-3 minutes, or until cooked through.

Fry 4-6 at a time so as not to crowd the pot. Repeat until done.

Set the shrimp aside on a paper towel-lined plate.

Heat oil in a saute pan over medium heat. Add the rest of the ingredients under "saute" and fry for 1-2 minutes.

Add the shrimp and stir-fry.

Serve.