Heat the toasted sesame oil in a large frying pan or deep fryer on medium high heat.
Thaw and clean shrimp by removing the intestinal track and then rinsing the shrimp under the faucet. Place on a large plate or a clean, flat surface.
Lightly sprinkle lemon pepper, garlic powder and salt on both sides of the shrimp.
Add panko crumbs and about 1 tsp. of salt to a shallow bowl and mix thoroughly. (Taste the crumbs to ensure the salt level is adequate).
Lightly beat the eggs in a small bowl.
Dip the shrimp into the egg mixture, then coat completely with panko crumbs and place into the hot oil. Turn the shrimp over after approximately 3 minutes. Because the panko is gluten-free be aware the coating does not stick like ordinary panko.
Once shrimp is cooked remove from the hot oil and place onto a clean, large plate covered with a paper towel. Repeat until all the shrimp are fried. Allow to cool slightly.
Cut the shrimp into ⅓ inch, bite sized pieces.
Remove the pasta from the refrigerator and add the warm shrimp, avocados and cucumber stirring to evenly incorporate the ingredients. Garnish with the green onions and nori flakes if desired. Serve.