Low Sodium Tempura Shrimp
Satisfy your craving for crispy, golden seafood with this Low Sodium Tempura Shrimp recipe, designed to pack bold flavors without the extra salt. Perfectly battered using a delicate blend of all-purpose flour, cornstarch, and spices like garlic powder, onion powder, and paprika, this dish is elevated with ice-cold sparkling water for an irresistibly light and crunchy texture. The shrimp are fried quickly to perfection in neutral oil, making them a delightful appetizer or snack that's both health-conscious and indulgent. Ready in just 30 minutes, these tempura shrimp pair wonderfully with a low-sodium dipping sauce or can be enjoyed on their own, straight out of the fryer! Ideal for anyone looking to reduce sodium without compromising on taste, this recipe is a must-try for seafood lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large raw shrimp, peeled and deveined
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder (low sodium if available)
- 1 cup Ice-cold sparkling water
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Ground black pepper
- 4 cups Neutral cooking oil (e.g., canola or vegetable oil) for frying
Instructions
Prepare the shrimp by rinsing them under cold water, drying them thoroughly with a paper towel, and setting them aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and black pepper. These seasonings help enhance the flavor while keeping the sodium level low.
Gradually add the ice-cold sparkling water to the dry mixture, whisking gently until just combined. Be careful not to overmix; small lumps are okay as they contribute to a light and airy batter.
Heat the neutral cooking oil in a deep saucepan or fryer over medium-high heat until it reaches a temperature of about 350°F (175°C). Use a kitchen thermometer to ensure accurate oil temperature.
Dip each shrimp into the tempura batter, ensuring a light and even coating. 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 on each side or until the tempura is golden and crispy.
Using a slotted spoon or tongs, remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately while hot, with a low-sodium dipping sauce, if desired, or enjoy on their own.
Nutrition Facts
Calories |
8806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 948.6 g | 1216% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 649 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.
