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Shrimp and Vegetable Tempura

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 3 mins per batch

Shrimp and Vegetable Tempura

Ingredients

Directions

  1. Preheat oil to 350 degrees F. Thaw shrimp, if frozen. Peel and devein shrimp; if desired, remove the tails. Rinse shrimp and pat dry. For batter, in a large bowl combine flour, salt, black pepper, and cayenne pepper. Slowly whisk in beer until batter is smooth. Dip shrimp and vegetables into batter; let excess drip off.
  2. Fry shrimp and vegetables, five or six pieces at a time, for 3 to 4 minutes or until crisp and golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove shrimp and vegetables from hot oil and drain on wire racks. Serve shrimp and vegetables with Soy Dipping Sauce. Makes 4 servings.

Soy Dipping Sauce

Ingredients

Directions

  1. In a bowl combine soy sauce, rice vinegar, honey, green onion, and lime juice. Stir until honey dissolves.

Nutrition Facts (Shrimp and Vegetable Tempura)

    Per serving:
  • 448 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 5 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 65 mg chol.,
  • 55 g carb.,
  • 5 g fiber,
  • 14 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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