Peel the prawns and marinate them with olive oil, lemon zest, dried garlic powder and salt.
Soak the cashews in hot water for 45 minutes.
Using a food processor, beat the Aquafaba in a high bowl for a few minutes until it foams.
Add the strained cashews and beat. Add the mustard, apple cider vinegar, salt and ketchup to the bucket and continue beating.
In a grill pan or non-stick skillet, cook the shrimp for 1 minute on each side.
In a glass, add some chopped cucumber, some spoonfuls of vegan cocktail sauce, another layer of chopped cucumber, sauce and finally top with the shrimp. Optionally garnish with chopped fresh cilantro.
– They have fewer calories per 100 g than squid and octopus.
– They have more omega-3 fatty acids than other seafood, except for mussels.