Gluten-Free Shrimp Tempura
Indulge in crispy, golden perfection with this Gluten-Free Shrimp Tempura recipe, a delightful twist on the classic Japanese dish. Made with a light and airy batter crafted from gluten-free all-purpose flour, cornstarch, and ice-cold sparkling water, this recipe ensures a satisfyingly crisp coating while staying friendly to gluten-free diets. Large shrimp take center stage, expertly prepped to maintain their shape and fried to golden-brown perfection in bubbling vegetable oil. With just 20 minutes of prep time and 10 minutes to cook, this seafood delicacy is quick to make, yet impressive to serve. Garnished with fresh green onions and paired with your favorite gluten-free dipping sauces, every bite delivers a harmonious blend of crunch and natural shrimp sweetness. Perfect for entertaining or simply treating yourself, this Gluten-Free Shrimp Tempura is guaranteed to become a fan favorite.
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Recipe Information
Ingredients
- 16 pieces large shrimp, peeled and deveined
- 1 cup gluten-free all-purpose flour
- 1 2/3 cup cornstarch
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup ice-cold sparkling water
- 1 large egg yolk
- 4 cups vegetable oil
- 2 tablespoons sliced green onion (optional, for garnishing)
Instructions
Start by preparing the shrimp. Rinse them under cold water and pat dry with a paper towel. Make small incisions on the underside of each shrimp to prevent them from curling, and gently straighten them.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking soda, and salt.
In a separate bowl, lightly whisk the egg yolk, then add the ice-cold sparkling water. Stir this liquid mixture into the dry ingredients just until combined. The batter will be lumpy, which is typical for tempura batter; do not overmix as this can affect the texture.
Heat the vegetable oil in a deep pot or deep fryer to 350°F (175°C). To check the oil’s readiness, drop a bit of batter in – it should sizzle and rise to the surface immediately.
Once the oil is hot, coat each shrimp in the batter, allowing any excess batter to drip off, and carefully place in the hot oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature.
Fry the shrimp until they are golden brown and crispy, about 2–3 minutes. Remove the shrimp with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the process for the remaining shrimp.
For a touch of freshness, garnish with sliced green onions before serving. Serve immediately with your favorite gluten-free dipping sauces.
Nutrition Facts
Calories |
8145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 843.0 g | 1081% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
