Shrimp Tempura
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Unrated
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Prep Time
25 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4
-
Calories
424 kcal
-
Cuisine
Asian
Shrimp Tempura
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This Shrimp Tempura recipe is made with tender, juicy shrimp, a light tempura batter, and a creamy sweet and sour dipping sauce. The shrimp are deep-fried until perfectly crispy, and are the BEST appetizer/light dinner!
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Ingredients
For the Shrimp:
- 1 pound Shrimp deveined and shell removed, jumbo or extra-large, raw, tail-on
- 2 tablespoons all-purpose flour
For the Batter:
- 1 egg
- ½ cup water ice-cold
- ⅔ cup corn starch
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ice cubes
For the Sauce:
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- neutral cooking oil such as vegetable oil or canola oil, for frying
Instructions
- For the shrimp: Lay the shrimp out in a single layer and dust both sides with the all-purpose flour.
- Place a large, deep skillet or Dutch oven over medium-high to high heat and add about 2" of oil. Heat the oil to 375° F.
- For the batter: When the oil is almost hot, make the batter. In a medium bowl, whisk together the egg and water. Then add corn starch, flour, and salt, and stir with fork. Do not overmix. It's ok if the batter is a bit lumpy. Then place a few ice cubes in the batter to keep it cold.
- Dip individual shrimp into the batter to coat, and then carefully drop into the hot oil. Repeat with a few more shrimp. Do not overcrowd the skillet.
- Fry until light golden color, about 2-3 minutes, and remove shrimp to a paper towel as they finish cooking.
- For the sauce: In a small bowl, stir together all sauce ingredients.
- Serve tempura shrimp while it's hot and crispy, with sauce for dipping.
Notes
- To store and reheat. Shrimp tempura is best enjoyed immediately, as the tempura batter will not stay crispy as it cools or reheats. If you do need to store leftovers, keep them in an airtight container for up to 2 days and reheat them by quickly dropping the shrimp in hot oil.
Nutrition Information
Show Details
Serving
1
Calories
424kcal
(21%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
19g
(112%)
Cholesterol
55mg
(18%)
Sodium
475mg
(20%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 424kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 55mg | 18% |
| Sodium | 475mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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