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.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
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 |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.4 g | 322% | |
| Saturated Fat | 35.5 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 1.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 724 mg | 15% | |
*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.
