Whisk all ingredients together until combined. This stays great in the fridge for a few days.

In a large bowl, combine the cabbage, carrots, peppers, onions and cilantro. In a small bowl, whisk together the lime juice, zest, mayo, vinegar, honey and a big pinch of salt and pepper. Add the wet ingredients over the slaw and toss well to combine, until all the pieces are covered.

Pat the shrimp completely dry with a paper towel. Season it all over with salt and pepper. Toss with the flour so all pieces are coated.

Place the eggs in one bowl and the bread crumbs in another. Dip each piece of shrimp in the egg mixture then coat in the breadcrumbs, press gently to adhere. Place all the shrimp pieces on a sheet of parchment paper.

Heat 3 to 4 tablespoons of avocado oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer and cook for 2 minutes, then flip and cook for 2 minutes more or until crispy and golden brown. Remove the shrimp and place them on a paper towel to drain any excess grease. Repeat with any remaining shrimp.

Assemble the sandwiches. Spread some tartar sauce on the bottom of the bun. Top with a few shrimp (as many as you’d like!). Top with the slaw and bun top. Enjoy!