First, place the ghee (or oil) in a large non-stick frying pan on medium heat. While the pan is heating up, mix the cassava flour, sea salt, garlic powder, and onion powder in a bowl.
Pour the coconut milk into a separate bowl. Next, once the pan in hot, dip the shrimp into the coconut milk bowl, then into the flour bowl. Let the shrimp sit on a cutting board once it is coated for 5 minutes to allow the mixture to harden and re-dip the shrimp into the cassava flour mixture
This will help the breading stick. Add to the pan after you double coat it. Cook the shrimp for 3 minutes, then carefully flip. If the breading starts to pull off, cook for an additional minute.