Shrimp and Vegetable Tempura

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2 users rated this recipe an average rating of 1.5
Makes:
4 servings
Prep:
25 mins
Cook:
3 mins per batch
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Shrimp and Vegetable Tempura

Ingredients
 
Peanut oil
12
large fresh or frozen shrimp in shells (about 6 ounces)
1 1/2
1 1/2
teaspoons salt
1
teaspoon black pepper
1/2
teaspoon cayenne pepper
1
12 ounce can beer
3
medium red, yellow, and/or orange sweet peppers, cut into 1/2-inch rings
3
cups broccoli florets
1
Soy Dipping Sauce

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

1/4
cup reduced-sodium soy sauce
3
tablespoons rice vinegar
2
tablespoons honey
1
tablespoon thinly sliced green onion
2
teaspoons lime juice

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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