Pat the shrimp completely dry. In one bowl, add the eggs. In a second bowl, stir together the sesame seeds, flour, salt and pepper.
Heat a large skillet over medium heat and add the coconut oil. Take the shrimp and dip it in the beaten egg, then dip it in the sesame seed mix, pressing gently so the seeds adhere. Place the shrimp in the skillet, being careful not to crowd the skillet, and cook until the sesame seeds are toasted – about 1 to 2 minutes per side. Place the shrimp on a plate and repeat with remaining shrimp.
Assemble the bowls by scooping the quinoa into the bowl, topping with the sesame shrimp, adding some mango chunks and avocado. Drizzle with toasted sesame oil, sprinkle with sesame seeds and serve.
Place the water, quinoa, coconut oil, salt and pepper in a saucepan and heat over medium heat. Bring the mixture to a boil, then reduce it to a simmer and cover. Cook for 15 minutes, or until all the liquid is absorbed. Remove the quinoa from the heat and stir in the mango and cilantro.