Paleo Classic Tempura
If you're craving the light, crispy goodness of traditional tempura but want to keep it Paleo-friendly, look no further than this Paleo Classic Tempura recipe! Featuring a perfectly balanced batter made from coconut flour, tapioca starch, and sparkling water, this recipe offers all the crunch without the gluten or grains. The subtle hint of sea salt and the quick flash-frying in avocado oil elevate the natural flavors of shrimp, zucchini, sweet potato, and broccoli to crispy perfection. Ready in just 35 minutes, this healthy yet indulgent dish is ideal for those following a Paleo lifestyle or anyone seeking a lighter spin on classic tempura. Pair it with your favorite Paleo-friendly dipping sauce for an irresistible appetizer or satisfying main course. Keywords: paleo tempura, gluten-free tempura, crispy shrimp, grain-free appetizer.
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Recipe Information
Ingredients
- 0.5 cup coconut flour
- 0.5 cup tapioca starch
- 1 cup sparkling water
- 1 large egg
- 0.5 teaspoon sea salt
- 0.125 teaspoon baking soda
- 12 large, peeled and deveined shrimp
- 1 medium, sliced into rounds zucchini
- 1 small, peeled and thinly sliced sweet potato
- 1 cup broccoli florets
- 2 cups avocado oil
Instructions
In a large mixing bowl, whisk together the coconut flour, tapioca starch, and sea salt.
In a separate bowl, beat the egg and then stir it into the flour mixture until combined.
Slowly pour in the sparkling water, whisking continuously to create a smooth batter.
Stir in the baking soda just before frying to ensure maximum crispiness.
In a deep saucepan or Dutch oven, heat the avocado oil over medium-high heat until it reaches 350°F (175°C).
While the oil is heating, pat the shrimp and vegetables dry with paper towels to remove excess moisture.
Dip each piece of shrimp and slice of vegetable into the batter, allowing excess to drip off.
Carefully place a few pieces at a time into the hot oil, frying until golden and crispy, about 2-3 minutes per side.
Use a slotted spoon to transfer tempura to a paper towel-lined plate to drain excess oil.
Repeat with the remaining ingredients, ensuring not to overcrowd the pan to maintain the oil temperature.
Serve the tempura immediately for the best texture, with your choice of Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
5354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.6 g | 612% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4839 mg | 210% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 29.8 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1589 mg | 34% | |
*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.
