Heart-Healthy Shrimp Tempura
Delight in the crispy, golden goodness of Heart-Healthy Shrimp Tempura—a lighter twist on the classic Japanese favorite. This recipe swaps traditional tempura batter for a more nutritious blend of whole wheat flour and cornstarch, combined with frothy egg whites and ice-cold sparkling water for a delicately airy coating. Lightly fried in heart-friendly grapeseed oil, these shrimp achieve a satisfying crunch without excess grease, while a sprinkling of sea salt and black pepper elevates the flavor. Perfect for a quick, guilt-free indulgence, this dish is ready in just 30 minutes and garnished with vibrant lemon slices and fresh parsley for a touch of brightness. Serve it as an elegant appetizer or pair it with a crisp side salad for a wholesome, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 16 pieces large shrimp
- 2 large egg white
- 1 cup ice-cold sparkling water
- 0.75 cup whole wheat flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1.5 cups grapeseed oil
- 4 slices lemon slices
- 2 tablespoons chopped parsley
Instructions
Peel and devein the shrimp, leaving the tails on, then pat them dry with a paper towel.
In a mixing bowl, whisk together the egg whites until frothy but not stiff, then gently mix in the ice-cold sparkling water.
In another bowl, sift together the whole wheat flour, cornstarch, baking powder, sea salt, and black pepper.
Carefully fold the dry ingredients into the wet ingredients, ensuring not to overmix. The batter should remain slightly lumpy.
Heat the grapeseed oil in a deep skillet or wok over medium-high heat until it reaches about 350°F (175°C).
Dip each shrimp into the batter, allowing excess to drip off. Quickly and gently place the shrimp into the hot oil.
Fry the shrimp in batches of 4-5 pieces to maintain the oil temperature, cooking each batch for 2-3 minutes until golden brown and crispy.
Remove the cooked shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the shrimp tempura hot, garnished with lemon slices and chopped parsley for a fresh finish.
Nutrition Facts
Calories |
3697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.6 g | 458% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 1.5 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1190 mg | 25% | |
*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.
