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Creamy Butter Shrimp


Battered Shrimp:

  • 1/2 oz. Parmigiano Reggiano,grated
  • 2 tbsp. Almond 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 small Thai Chilies, sliced (removeseeds if you are not a fan of spice)
  • 2 tbsp. Curry Leaves
  • 1/2 cup Heavy Cream
  • 1/3 oz. Mature Cheddar (optional)
  • Salt and Pepper to Taste
  • 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 bat- ter.
  • Add in 1 egg and 1 tbsp. water, and mix well.
  • Pre-heat a pan on medium. Add in 3 tbsp. co- conut 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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