In a bowl, stir together 1 tsp. sriracha, 3 tbsp. sweet chili sauce, 1 clove garlic (minced), and 5 tbsp. Primal Kitchen mayo.

In a separate bowl, stir together coconut flour and arrowroot powder.

In another small bowl, add egg and whisk.

Remove tail from shrimp.

Dip shrimp in the egg then lightly cover with powder mixture. Make sure to knock off any excess powder mixture from shrimp.

Once covered with powder mixture, place shrimp on baking sheet.

In a skillet, add a little bit of coconut oil and heat on medium.

Add shrimp in skillet and cook until one side starts to brown.

Once brown on one side, flip to other side and cook that side until slightly brown.

Once browned and crispy to your desire, remove from skillet. Make sure shrimp is completely cooked through.

Let cool for a minute and toss shrimp with sauce until shrimp is covered to your desire.

Evenly divide shrimp into 4 lettuce wraps to come as close as possible to the given macros.