Soy-Free Tempura Shrimp
Elevate your seafood game with this Soy-Free Tempura Shrimp recipe—crunchy, golden perfection served with a flavorful homemade dipping sauce free from soy! This recipe skips traditional soy-based components, making it ideal for anyone with dietary restrictions or allergies. The light and crispy batter, made with a simple blend of all-purpose flour, cornstarch, and club soda, perfectly complements succulent shrimp, while the tangy dipping sauce combines rice vinegar, honey, and a hint of sesame oil for an unforgettable pairing. Ready in just 30 minutes, this tempura shrimp is perfect for any occasion, from family dinners to entertaining guests, and the soy-free twist makes it a crowd-pleaser for everyone. Serve hot and watch them disappear!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined (tails on optional)
- 1 cup Ice-cold water
- 0.5 cup Club soda (chilled)
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Garlic powder (optional)
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil (soy-free, optional for flavor)
- 2 tablespoons Water (for dipping sauce)
Instructions
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and garlic powder (if using). Mix well to evenly distribute the dry ingredients.
Add the ice-cold water and club soda to the dry ingredients. Gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Pat the shrimp dry with paper towels. This helps the batter adhere better.
Heat the vegetable oil in a deep pot or deep fryer to 375°F (190°C). Ensure there is enough oil to submerge the shrimp completely.
Dip each shrimp into the tempura batter, ensuring it is fully coated. Let any excess batter drip off before frying.
Carefully place the battered shrimp into the hot oil. Fry in small batches to avoid overcrowding and maintain the oil temperature.
Cook the shrimp for 2-3 minutes until golden and crispy. Remove using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining shrimp.
To make the soy-free dipping sauce, whisk together the rice vinegar, honey, sesame oil (if using), and water in a small bowl until well combined.
Serve the tempura shrimp immediately while hot and crispy, alongside the soy-free dipping sauce.
Nutrition Facts
Calories |
9222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 953.3 g | 1222% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 17.5 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1321 mg | 28% | |
*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.
