Add the vinegar to the heavy cream, mix and set aside. In a separate bowl, add the mayonnaise, Sriracha, Sambal and swerve, mix to combine.
Pour the cream and vinegar mixture over the shrimp and toss to coat.
Heat a skillet to medium high and add your favorite mild flavored oil. Dip the shrimp in the coconut flour and fry 3-4 minutes, or until they are pink.
Coat the shrimp with the sauce, top with scallions and serve over a bed of mixed greens.