- In a large skillet heat 2 tablespoons oil over medium heat until shimmering. Add shrimp, in batches, and cook until bright pink and cooked through, about 2 minutes per side. Transfer to a bowl.
- Wipe out the skillet (still over medium heat) and add remaining 1 tablespoon oil. Add garlic and ginger and cook, stirring, for 1 minute. Add coconut aminos, monk fruit, sesame oil, pepper flakes, and salt and stir until monk fruit is dissolved. Add shrimp back to skillet and toss to coat with sauce.
- Serve shrimp over shirataki rice and garnish with green onion and chiles.