Cook noodles as directed on package and set aside covered. In a small bowl whisk together soy sauce, rice wine vinegar, juice of lime, honey, sesame oil, grated ginger and minced garlic clove. Set aside.
Steam shelled edamame; set aside.
Combine coconut and flour. In a separate bowl, whisk egg. Place the dish with whisked egg next to the flour mixture; then place a clean plate next to the flour mixture. Add a serving plate beside the skillet to place your cooked shrimp.
Dip each shrimp into egg, then flour mixture, and place onto clean plate. Continue until you have coated all shrimp.
Heat a large skillet over medium-high heat; add coconut oil. Once melted, add shrimp in a single layer. Cook until golden on each side and cooked through; 2-3 minutes per side. Place cooked shrimp aside on clean plate until all the shrimp have been cooked.
Toss rice noodles with sauce and edamame. Serve with shrimp and strawberries.