Shrimp Tempura Recipe

By FoodfaithfitnessAug 11, 2024Jump to Recipe

All the taste and crispiness of deep-frying but in a healthier batter!

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Who doesn’t love a crunchy bite of something crisp and freshly fried? The biggest downside for me when it comes to fried food is the guilt, knowing that – of all of the cooking methods – frying creates some of the tastiest dishes while being one of the least healthy ways to prepare food. The benefits of pan searing, roasting, or steaming your food trump the oils used in frying and knowing my food could have been healthier always sits in the back of my mind while I enjoy my fried goodies.

That said, tempura frying leaves a thin, crispy coating and uses less oil to get there! Tempura fried foods are delicious and sate that craving for something crunchy, all while being the better alternative to deep-frying. Unlike other types of frying, tempura makes the compromise between texture, flavor, and health-consciousness, meaning it’s fantastic for fried vegetables and today’s recipe for shrimp!

Is Shrimp Tempura Recipe Healthy?

Shrimp is an excellent source of low-calorie protein along with a whole slew of minerals like magnesium, potassium, sodium, and phosphorous! Perfect for any high-protein or pescatarian diet as it is, shrimp tempura isn’t for vegan or keto eaters unless you substitute shrimp for firm tofu, egg for vegan alternatives and all-purpose flour for keto-friendly options.

You’re telling me a shrimp fried this tempura?

Tempura is the perfect method for frying – this is a hill I’ll die on! You can fry anything but doing so with a tempura batter brings significantly better results across the board. Just try tempura frying some of your favorites for just about any diet!

Vegan Tofu and Veg – Firm tofu fries up nicely in some tempura batter and makes an even better impact alongside some tempura-fried vegetables like button mushrooms, broccoli, and slices of sweet potato! Just make sure the binder you’re using is a vegan egg substitute!

Keto-Friendly Chicken – Tempura batter doesn’t have to be carb-heavy flour! You can use a low or no-carb alternative when breading chicken! For an ultimate flavor punch, I recommend using PORQ panko crumbs – they’re made from pork rinds, making them a no-carb option for your next tempura!

Paleo Powered Tempura – Tempura batter almost always uses flour or other grain-based breading, making it a paleo no-no. But, did you know that there are grainless flours that are perfect for tempura? Arrowroot and cassava are perfect.

INGREDIENTS

1 pound large shrimp, peeled and deveined with tails on
1 cup all-purpose flour, plus extra for dusting
1 large egg, cold
1 cup ice-cold water
Vegetable oil for frying
Sea salt, to taste

INSTRUCTIONS

Prepare

Cut and dust shrimp.

Batter

Mix batter; keep cold.

Fry

Deep fry shrimp until golden.

Drain

Drain and season shrimp.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Fried foods are best eaten freshly, though if you want to resuscitate your shrimp tempura after a stint in the fridge, you’re gonna want to bake them! Keep any leftover shrimp in a container in the fridge for up to 3 days and, when you’re ready, pop them into a preheated oven and bake until crispy again!

My tempura isn’t crispy anymore, what happened?

It’s actually really common for tempura to get “soggy” after a while. That’s why it’s important to eat your tempura while it’s fresh out of the oil!

Why do I have to keep my batter cold?

Cold batter doesn’t form gluten as easily. Gluten in your batter absorbs oil and makes your otherwise light and crispy tempura turn heavy and dense.

Serving Suggestions

Shrimp tempura goes perfectly with other Asian-inspired dishes like Roasted Broccoli, Asian Lettuce Wraps, and Coconut Sweet Potato Curry! Use shrimp tempura to decorate your favorite Noodle Bowls or use it as a filling in a delicious Sushi Burrito!

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