Low Sodium Shrimp Tempura
Indulge in a crispy, golden delight with this Low Sodium Shrimp Tempura recipe—perfect for anyone seeking a flavorful, heart-healthy twist on a Japanese classic. Featuring tender, juicy shrimp enveloped in a delicate, airy batter made from all-purpose flour, cornstarch, and a touch of baking soda, this recipe cuts back on sodium without compromising on taste or texture. Ice-cold water and light mixing create the ideal tempura batter, while hot canola or vegetable oil ensures an irresistibly crunchy coating. Quick and easy to prepare in just 25 minutes, these shrimp are served fresh and hot alongside zesty lemon wedges and optional parsley garnish for a pop of flavor and color. Pair this low sodium favorite with a vibrant salad or steamed vegetables for a wholesome dining experience that’s as nutritious as it is satisfying! Perfect for seafood lovers and those watching their sodium intake, this shrimp tempura is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon baking soda
- 1 cup ice-cold water
- 1 large egg
- 4 cups canola or vegetable oil, for frying
- 4 pieces lemon wedges, for serving
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Begin by preparing the shrimp: ensure they are peeled, deveined, and thoroughly patted dry with paper towels to remove any excess moisture.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and baking soda. Set aside.
In a separate small bowl, lightly beat the egg. Then add the ice-cold water to the egg, gently stirring to combine.
Slowly pour the egg mixture into the flour mixture, stirring gently with chopsticks or a fork until just combined. It's important to avoid over-mixing; the batter should be slightly lumpy for optimal texture.
Heat the canola or vegetable oil in a large, deep pan or a deep fryer to 350°F (175°C). You can use a thermometer to monitor the oil's temperature.
Once the oil is hot, dip each shrimp into the batter, allowing excess batter to drip off, and then gently lower it into the oil. Fry a few shrimp at a time, ensuring not to overcrowd the pan to prevent the oil temperature from dropping.
Fry the shrimp for 2-3 minutes, turning occasionally until they are golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Repeat the frying process with the remaining shrimp.
Serve the shrimp tempura immediately while hot, garnished with fresh parsley (if using) and lemon wedges on the side for squeezing over the shrimp.
Enjoy your low sodium shrimp tempura with a side of simple steamed vegetables or a fresh salad for a balanced meal.
Nutrition Facts
Calories |
8962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 955.9 g | 1226% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 632 mg | 28% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.3 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 841 mg | 18% | |
*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.
