Popcorn Shrimp with Cocktail Sauce - Paleo

1 For the Whole30 Cocktail Sauce:
2 In a bowl, combine the ketchup, horseradish, lemon juice, and coconut aminos.
3 For the Popcorn Shrimp:
4 Place the arrowroot starch, cassava flour and eggs into three separate mixing bowls. Season the cassava flour with the paprika, onion powder, and a ¼ teaspoon each of salt and pepper and stir through to incorporate. Add 1 tablespoon of water to the egg and whisk vigorously until frothy.
5 Dredge the shrimp in the arrowroot starch, then dip into the egg wash, and finally dredge in the seasoned cassava flour.
6 Heat a 10-inch non-stick skillet over medium-high heat. Add the coconut oil and heat for 1 to 2 minutes, or until it reaches 350F. Shake off any excess breading from the shrimp and carefully add it to the hot oil. Cook the shrimp until it’s golden brown, 2 to 3 minutes. Flip and cook an additional 2 to 3 minutes or until cooked through. Transfer the popcorn shrimp to a plate lined with paper towel to soak up excess oil and season with a pinch of kosher salt.
7 Serve immediately with lemon wedges and cocktail sauce.