contains animal productscontains dairy productscontains lactosecontains eggscontains crustaceanscontains sugar substitutes

Ingredients
for
servings

star_borderstar_borderstar_borderstar_borderstar_border (0 ratings)
playlist_add add_a_photo

Preparation

  1. Serving size: 3 Black Tiger prawns; sufficient as a starter, a salad topping or a wrap filling

    The sauce

  1. 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.
  2. The shrimp

  3. In a separate bowl, mix together the cream and vinegar. You can also use lemon juice instead of apple cider vinegar.
  4. Add the cleaned shrimp and toss to coat them. We like to use a large variety like Black Tiger prawns.
  5. 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.
  6. To serve

  7. Coat the shrimp with the sauce and sprinkle with some sliced scallions.
  8. 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.

Nutrition Facts
for
serving

  • Calorie count
    245 kcal
  • % of calories by macros
    Fat77.1 %189 kcal21 g
    Net Carbs3.7 %9 kcal2.2 g
    Dietary Fiber0.8 %2 kcal1.1 g
    Protein18.4 %45 kcal11.3 g
  • Approx. WW SmartPoints™
    8.1
  • Cholesterol 116.8 mg
  • Sodium 535.9 mg
  • Fat 20.9 g
    • Saturated Fat 8.3 g
    • Trans Fat 0 g
  • Carbohydrates 3.9 g
    • Dietary Fiber 1.1 g
    • Total Sugars 1.3 g
    • Added Sugar 0 g
    • Sugar alcohols 0.6 g
  • Protein 11.3 g
  • Calcium 55.7 mg
  • Iron 0.5 mg
  • Magnesium 24.1 mg
  • Potassium 146.9 mg
  • Zinc 0.9 mg
  • Vitamin A (Retinol Equivalents) 86.7 mcg
  • Vitamin B12 0.9 mcg
  • Vitamin C 0.9 mg
  • Folate 17.7 mcg
    • Folic Acid 0 mcg