Low Fat Tempura Shrimp
Elevate your seafood game with this irresistible Low Fat Tempura Shrimp recipe, a guilt-free twist on the classic Japanese favorite. Perfectly crispy without the deep frying, these oven-baked shrimp are coated in a light and airy batter made with all-purpose flour, cornstarch, sparkling water, and frothy egg white, ensuring that signature tempura crunch without the extra oil. Seasoned with a hint of salt and black pepper, each bite is bursting with flavor, making it ideal for a healthy appetizer or dinner option. With only 15 minutes of prep time and minimal cleanup, this recipe is easy to whip up for weeknight meals or elegant celebrations. Serve these golden tempura shrimp hot with your choice of dipping sauce—like a tangy chili-lime or soy-based dressing—for a truly crowd-pleasing dish.
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Recipe Information
Ingredients
- 16 pieces Large shrimp (peeled and deveined, tails on)
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.75 cup Ice-cold sparkling water
- 1 large Egg white
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Neutral cooking oil (for brushing)
- as needed Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the parchment with non-stick cooking spray.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
In a separate small bowl, lightly beat the egg white until frothy (but not stiff).
Gently fold the ice-cold sparkling water and frothy egg white into the dry ingredients. Mix just until combined; the batter should be slightly lumpy to ensure a light texture. Be careful not to overmix.
Pat the shrimp dry with a paper towel to ensure the batter adheres well.
Holding each shrimp by the tail, dip it into the batter, allowing any excess to drip off. Place the battered shrimp onto the prepared baking sheet, spacing them apart.
Brush the tops of the battered shrimp lightly with the neutral cooking oil to aid in browning.
Bake in the preheated oven for 8-10 minutes, flipping the shrimp halfway through to ensure even crispiness.
Once the shrimp are golden and crispy, remove them from the oven and serve immediately with your choice of dipping sauce, such as a light soy-based sauce or chili-lime dressing.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.4 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 747 mg | 16% | |
*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.
