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Shrimp and Vegetable Tempura

Makes: 4 servings
Prep 25 mins Cook 3 mins  per batch
Shrimp and Vegetable Tempura
Ingredients
  •  Peanut oil
  • 12  large fresh or frozen shrimp in shells (about 6 ounces)
  • 1 1/2  cups  all-purpose flour
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 448,
  • Fat, total (g) 15,
  • chol. (mg) 65,
  • sat. fat (g) 3,
  • carb. (g) 55,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 5,
  • sugar (g) 14,
  • pro. (g) 17,
  • vit. A (IU) 3401,
  • vit. C (mg) 228,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 145,
  • Cobalamin (Vit. B12) (g) 0,
  • Vegetables () 2,
  • Starch () 2,
  • Other Carb () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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