Creamy Butter Shrimp
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Creamy Butter Shrimp
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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!
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