Slice the shrimp lengthwise in half, rinse in cold water and pat dry. Combine the lime juice, soy sauce, flour, cornstarch, baking soda and egg in bowl and mix well. Add the shrimp, cover with plastic wrap and refrigerate for at least 1 hour. Mix together the scallions, ginger, chilies, and garlic in a small bowl and set aside. Mix together the sugar, soy sauce, mango, rum and lime juice for the sauce in another small bowl and set aside.
Heat 2 cups of oil to 350F in a wok or deep frying pan. Add half the shrimp and stir briskly until the shrimp turn whitish-pink, 3 to 4 minutes. Remove to drain on paper towels. Cook the rest of the shrimp in the same manner. Remove all but 2 tablespoons of oil from the wok, add the scallion mixture and stir on high heat until it begins to color.
Add the sauce ingredients and stir until the mixture bubbles. Return the shrimp to the wok and stir to coat with the sauce for a minute or two. Transfer to a holding container and keep warm. Heat 2 tablespoons of oil in the wok, add the sherry, soy sauce, and sugar and stir to heat through.
Add the greens-spinach mixture and stir briskly at high heat just until wilted. Remove from heat, fold in cilantro or basil and transfer to serving platter. Place the shrimp on the greens and garnish with mango and carambola slices.