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.
0.5 oz. Parmigiano Reggiano, grated
2 tbsp. Almond Flour or Regular Flour
1/2 tsp. Baking Powder
1/4 tsp Curry Powder (optional)
1 tbsp. Water
1 large Egg
12 medium Shrimp
3 tbsp. Coconut Oil
Creamy Butter Sauce
2 tbsp. Unsalted Butter
1/2 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
1/2 cup Heavy Cream
0.3 oz Cheddar (optional)
Salt and Pepper
1/8 tsp. Sesame Seeds (garnish)
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!