Gluten-Free Tempura Shrimp
Elevate your appetizer game with this irresistible Gluten-Free Tempura Shrimp recipe, a perfect blend of crispy goodness and allergy-friendly innovation. Featuring succulent shrimp coated in a delicate, golden batter made from gluten-free all-purpose flour, cornstarch, and chilled sparkling water, this recipe ensures light, airy results every time. The addition of garlic powder and a hint of salt enhances the flavor profile, while frying at the precision temperature of 350°F guarantees that perfect crunch. Quick and easy to prepare in just 25 minutes, these tempura shrimp are ideal for serving as a tantalizing snack or party starter. Pair them with gluten-free soy sauce or your favorite dipping sauce for an unforgettable seafood experience that's safe for gluten-sensitive guests, yet loved by all.
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Recipe Information
Ingredients
- 16 pieces Large shrimp, peeled and deveined
- 1 cup Gluten-free all-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 cup Sparkling water (chilled)
- 4 cups Vegetable oil (for frying)
- 0.25 cup Gluten-free soy sauce (optional, for dipping)
Instructions
Prepare the shrimp by peeling and deveining them. Keep the tails on, if desired, for easier handling while frying.
In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, garlic powder, and salt.
Slowly pour the chilled sparkling water into the dry ingredients, whisking until a smooth batter forms. The batter should be thick enough to coat the shrimp but slightly runny. Adjust with a small amount of water or flour if needed.
Heat the vegetable oil in a deep frying pan or large pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature control.
Pat the shrimp dry with a paper towel to help the batter adhere better.
Dip each shrimp into the batter, ensuring it’s fully coated, and let any excess batter drip off.
Carefully place the battered shrimp into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes or until golden and crispy, turning halfway through if necessary.
Using a slotted spoon, transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
Repeat with the remaining shrimp, ensuring the oil temperature does not drop too much between batches.
Serve immediately with gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
8900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 948.1 g | 1216% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 817 mg | 17% | |
*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.
