In a small bowl, whisk together together coconut aminos, sesame oil, rice vinegar, honey, garlic powder, red pepper flakes and ginger.
In a separate small bowl, mix together arrowroot + cold water to make a slurry. until smooth. Pour mixture into the sauce and whisk together to combine.
Heat a large skillet over medium-high heat. Once hot, add avocado oil evenly over pan. Add shrimp to the pan and sear on each side for 2-3 minutes until fully cooked. To avoid overcooking, promptly remove the shrimp from the pan onto a plate and set aside.
Reduce heat to low. Whisk the sauce together once again and add to the pan. Allow the sauce to thicken, stirring frequently for 2-3 minutes. Once sauce is thickened, add the shrimp back to the pan and evenly coat the shrimp with the sauce. There will be excess sauce to drizzle over broccoli and rice.
Sprinkle shrimp with sesame seeds, top with green onions and serve immediatley.