Whisk the dipping sauce ingredients in a small bowl and transfer to small dipping cups for each individual. Prior to serving add a few green onions cut on the bias.
Heat coconut oil in a medium pan to 375 degrees Fahrenheit. Use a cooking thermometer to achieve the correct temperature.
Add all the tempura batter ingredients to a medium bowl and mix quickly with a fork until lumps are gone.
Dip the shrimp in the batter to through coat and then drop in the heated oil - fry about three at a time to maintain the temperature. Flip once in the hot oil and fry for 2 minutes until crisp and golden.
Dry the fried shrimp on a baking rack with paper towels underneath to lessen the grease.
Serve hot with dipping sauce. You can add a few green onion slices and sliced red pepper for color.
GLUTEN FREE - Substitute coconut aminos for soy sauce (always read labels). The tempura batter is also perfect to use with vegetables or for frying fish. Experiment with the temperature and cooking time to make sure you achieve the right crispiness.