Step 1

Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.

Step 2

Have all ingredients prepped and ready to go before beginning since the stir fry will cook fast.

Step 3

Heat a large nonstick skillet or wok over high heat and add 1 Tablespoon of the oil. Sprinkle the shrimp all over with sea salt, black pepper, and a dash of cayenne pepper if desired.

Step 4

Once the skillet is smoking hot, add the shrimp in a single layer. Cook, turning once or twice, for about 2 minutes or until opaque, then remove to a plate and cover while you cook veggies.

Step 5

Lower heat to medium and add the second tablespoon of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white part of the scallions, the ginger and garlic.

Step 6

Cook another minute, then add the coconut aminos, sesame oil, and hot sauce to the skillet and stir. Lower the heat and add the shrimp back in, stir to combine well. Remove from heat and garnish with green onion.

Step 7

Serve in bowls drizzled with the aioli. Enjoy!