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Creamy Butter Shrimp

This makes a total of 3 servings. Each serving comes out to be 570 Calories, 56.2g Fats, 4.3g Net Carbs, and 18.4g Protein.
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Ingredients
  

Battered Shrimp

  • 0.5 oz. Parmigiano Reggiano grated
  • 2 tbsp. Almond Flour
  • ½ tsp. Baking Powder
  • ¼ tsp Curry Powder optional
  • 1 tbsp. Water
  • 1 large Egg
  • 12 medium Shrimp
  • 3 tbsp. Coconut Oil

Creamy Butter Sauce

  • 2 tbsp. Unsalted Butter
  • ½ small Onion diced
  • 1 clove Garlic finely chopped
  • 2 Thai Chilies sliced (remove seeds if you are not a fan of spice)
  • 2 tbsp. Curry Leaves
  • ½ cup Heavy Cream
  • 0.3 oz Mature Cheddar optional
  • Salt and Pepper
  • ⅛ tsp. Sesame Seeds garnish

Instructions
 

  • Peel all of the shrimps, leave the tail part (optional). Clean well.
  • Pat the shrimps dry with a paper towel.
  • In a bowl, mix all the dry ingredients for the batter.
  • Add in 1 egg and 1 tbsp. water, and mix well.
  • Pre-heat a pan on medium. Add in 3 tbsp. coconut oil.
  • Generously coat the shrimps with the batter and once the oil is hot, pan-fry the shrimps.
  • Once the shrimps turn golden brown, remove from the pan and put on a cooling rack. Pan-fry extra batter if any.
  • Pre-heat a pan on medium-low. Add in 2 tbsp. unsalted butter. Once melted, add in 1/2 chopped brown onion.
  • Once the onion turns translucent, add in finely chopped garlic, sliced Thai chilies and 2 tbsp. curry leaves. Stir-fry until fragrant.
  • Reduce heat to low. Add in 1/2 cup Heavy Cream and 0.3 oz. mature cheddar (optional) and stir until desired thickness.
  • Add in the battered shrimps and coat well.
  • Garnish with sesame seeds and serve!