Pat shrimp very dry. In a shallow bowl, whisk the egg whites. Place the cornstarch in another shallow bowl.

Heat avocado oil in a large skillet over medium-high heat. Place a paper towel lines plate next to the skillet.

Working in batches, dip the shrimp into the egg whites then into the cornstarch, shaking off any excess. Then drop into the hot oil.

Fry the shrimp for 2 minutes per side then remove to the paper towel lined plate.

Add the San-J Gluten Free Mongolian Sauce, heat until it starts to bubble. Add the shrimp and green onions to the pan and cook for another minute.

Garnish with sesame seeds and serve over rice.