Peel the shrimp, leaving the tail if desired. Gently cut the surface of the shrimp and devein. Clean well.

Pat dry with a paper towel.

In a bowl, add the grated parmesan, almond flour, baking powder and curry powder (optional). Mix well.

Add egg and water to the mixture. Whisk until smooth.

Preheat a pan over a medium heat. Add in the coconut oil. Once hot, generously coat the shrimp in the batter and pan fry. Do these two to three at a time.

Cook until the shrimp are golden brown, then remove from the pan. Place on a cooling rack. Pan fry any remaining batter.

Preheat a pan over medium-low heat. Add in the unsalted butter. Once melted, add the diced onion.

Sauté until translucent and then add in finely chopped garlic, sliced Thai chilies and curry leaves. Stir fry everything until fragrant.

Reduce heat to low. Add in the heavy whipping cream and cheddar cheese (optional). Add salt to taste and stir until the sauce is the desired thickness.

Add in the battered shrimp and stir to coat well.

Garnish with sesame seeds and serve!