Shrimp Tempura

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Most Helpful Positive Review

Jul 28, 2004

Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!!

—LINDA MCLEAN

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Most Helpful Critical Review

Jan 26, 2011

Good recipe, the key is not to marinate the shrimp though! or at least that's the way I liked it! when marinated it tasted way too soury, not they way they serve it in a Japanese restaurant!

—recool

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84 Ratings

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Oct 18, 2003

Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets.

—THOMAS42

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Jun 02, 2009

Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere.

—JasBradley

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Mar 21, 2007

Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot, otherwise they come out greasy and gummy. I added a little sesame seed oil to the marinade than added some sesame seeds to the batter.

—VORCHA

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Jan 19, 2005

Great recipe. Husband loved it. Didn't have any rice wine on hand, so I used 1/4 cup rice wine vinegar & 1/4 cup sherry. Shrimp tasted just like the ones at our favorite Japanese restaurant. Excellent for chicken, too. It can be a bit messy when cooking (skimming the oil between batches helps), but I think it's worth the mess.

—JENNIJEMINI

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May 14, 2006

We did not use this batter recipe for shrimp, and omitted the marinate, but i used the basic tempura batter on onion rings and chicken and it was lovely. It worked the best on the chicken, it stuck perfectly and was SO tasty. The onion rings were good too, but for that particular veggie the batter was a tiny bit too thin. It was SO good though. And perfect since we always have everything on hand anyways. I have already passed this recipe on to my mom! Its wonderful!

—BreeAnn

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Oct 19, 2010

Amazingly authentic tempura. I substituted sesame oil for shortening and added some toasted sesame seeds like another reviewer... Fantastic. For those of you having trouble with the batter sticking... pat dry the shrimp and dredge in white flour before dipping in batter, the standard procedure for frying, and you will be good to go. Bravo.

—cindyart98

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Nutrition

Calories
574 kcal
29%

Carbohydrates
15.7 g
5%

Cholesterol
124 mg
41%

Fat
48.3 g
74%

Fiber
0.3 g
1%

Protein
11.4 g
23%

Sodium
424 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Tempura

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 574
** Calories from Fat: 435

% Daily Value *
** Total Fat 48.3g 74 %
** Saturated Fat 6.7g 33 %
** Cholesterol 124mg 41 %
** Sodium 424mg 17 %
** Potassium 110mg 3 %
** Total Carbohydrates 15.7g 5 %
** Dietary Fiber 0.3g 1 %
** Protein 11.4g 23 %
** Sugars 0.3g
** Vitamin A 4 %
** Vitamin C 2 %
** Calcium 7 %
** Iron 18 %
** Thiamin 7 %
** Niacin 32 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 12 %

* 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.