Tempura Shrimp

Tempura Shrimp

"A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!"
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Ingredients

2 h 15 m servings 920 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 920 kcal
  • 46%
  • Fat:
  • 81.4 g
  • 125%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
  2. To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
  3. In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.

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Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi

Most helpful critical review

I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold, as it will help the batter to poo...

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I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold, as it will help the batter to poo...

It should have been included in the recipe how shrimps can be "starightened" during cooking

I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi

I think it is easier to use a Tempura Mix in lieu of Vanilla Cracker.

Buy tempura mix from your local Asian grocery store- much easier and a lot better.

Very good, but just a little too sweet. The vanilla over powers the shrimp taste, and didn't stick too well on the shrimp.

Slice sweet potato, very large carrots, zucchini, eggplant etc thinly and use batter recipe. Sprinkle with sesame seeds as soon as you take out of oil. Yummy!!

Jackie, Thanks so much for the great tempura recipe. We loved it. I followed your recipe to the tee. Some of the reviewers thought that it would be too sweet. I did not find it that at all,...

Loved it! I grew up in Asia and my tastebuds are still there :) I dipped the shrimp in flour before the paste, as another person recommended. I didnt have apricot necter, so I didnt make the sau...

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