Tempura Avocado with Shrimp
Crispy, golden, and irresistibly indulgent, Tempura Avocado with Shrimp is a show-stopping appetizer or light entrée that combines the creamy richness of avocado with the delicate sweetness of shrimp, all encased in a light and airy tempura batter. Perfectly seasoned with a touch of salt and baking powder for that signature crunch, this dish utilizes cold sparkling water to create an ultra-crispy coating. Each bite is a harmonious blend of textures—silky avocado, tender shrimp, and satisfying crispiness. Serve these tempura delights with a tangy soy or tempura dipping sauce and a squeeze of fresh lemon for an elevated flavor experience. Ready in just 30 minutes, this recipe is perfect for impressing guests or elevating your next dinner from ordinary to extraordinary.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 2 whole Avocado
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Cold sparkling water
- 4 cups Vegetable oil, for frying
- 4 pieces Lemon wedges, for garnish
- 0.5 cup Soy sauce or tempura dipping sauce
Instructions
Peel the avocados, remove the pit, and slice each avocado into 6 wedges.
Pat the shrimp and avocado slices dry with paper towels to remove moisture.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Slowly pour in the cold sparkling water while stirring until the batter is smooth but not over-mixed. Place the bowl in the refrigerator to keep the batter cold.
Heat the vegetable oil in a deep frying pan or medium-sized pot to 350°F (175°C). Use a thermometer for accuracy.
Dip a shrimp into the tempura batter, making sure it is completely coated, and carefully place it into the hot oil. Repeat with 5-6 shrimp at a time, frying in small batches to avoid crowding.
Fry the shrimp for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and drain on a paper towel–lined plate.
Repeat the batter-dipping and frying process with the avocado slices, frying for 1-2 minutes or until golden. Drain on a paper towel–lined plate.
Arrange the fried shrimp and avocado tempura on a serving platter. Garnish with lemon wedges.
Serve immediately with soy sauce or tempura dipping sauce on the side.
Nutrition Facts
Calories |
9618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 991.9 g | 1272% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 9966 mg | 433% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 3.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2435 mg | 52% | |
*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.
