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 lined 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 San-J 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.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.