Asian and Indian style dishes are a staple in this house, as both of us have a long-standing weakness for Chinese takeout and Indian buffets. So, an Asian/Indian spin on a keto recipe is always a welcome addition to our recipe rotations, and this one is definitely a new favorite! I grabbed this recipe from my friend Hazim.
Originally called Buttermilk Shrimp in his home country of Brunei, this was a dish that was served in restaurants everywhere. He’s worked hard to transform this dish into a keto-friendly recipe, and let me tell you – it is well worth the time he put in.
Although the cheddar cheese is optional, it adds a nice tanginess in the back of the flavor profile and really helps the sauce thicken up into a proper cream-based sauce. So, you can skip it, but you may want to have it on hand just in case you are wanting to slightly thicken the sauce a bit.
Feel free to add a few extra shrimp into the recipe to make the portion slightly bigger. Or, if you’re not a fan of shrimp, I have even better news for you. You can substitute the shrimp out for chicken thighs or pretty much any type of fish you want. It works and tastes great with practically any protein you put in there!
Note: If you can’t find thai chilis, you can sub these out with green chilis. If you have no curry leaves, just omit them as they are a very unique flavor and it’s hard to find a suitable substitute.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/creamy-butter-shrimp/
½ ounce Parmigiano reggiano, grated
2 tablespoons almond flour
½ teaspoon baking powder
¼ teaspoon curry powder
1 tablespoon water
1 large egg
12 medium shrimp
3 tablespoons coconut oil
Creamy Butter Sauce
2 tablespoons unsalted butter
½ small onion, diced
1 clove garlic, finely chopped
2 small Thai chilies, sliced*
2 tablespoons curry leaves
½ cup heavy cream
1/3 ounce mature cheddar (optional)
Salt and pepper to taste
1/8 teaspoon sesame seeds (garnish)
*Remove seeds if you are not a fan of spice.
Nutrition Summary: 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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