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# The sauce In a bowl, mix together the mayo, Sambal, Sriracha and Swerve. Adjust the level of spiciness by adding more or less Sriracha. You can use straight erythritol instead of Swerve or of course leave it out entirely. It adds a bit of sweetness. # The shrimp In a separate bowl, mix together the cream and vinegar. You can also use lemon juice instead of apple cider vinegar. Add the cleaned shrimp and toss to coat them. We like to use a large variety like Black Tiger prawns. In a large pan, heat the oil over medium-high heat. Dip the shrimp in the coconut flour and fry for about 2 to 3 minutes on each side, until they are pink. # To serve Coat the shrimp with the sauce and sprinkle with some sliced scallions. Serve, for example as a starter by itself or as a salad topping. You can also use it as a filling for a wrap or fajitas. Or enjoy it with a side of cauliflower rice as a delicious main meal.
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