Whole30 Classic Tempura
Indulge in the light, crispy perfection of Whole30 Classic Tempura—a guilt-free twist on the beloved Japanese favorite! This paleo-friendly recipe features a gluten-free tempura batter made with coconut flour, sparkling water, and a hint of garlic powder for added flavor. Paired with a vibrant medley of thinly sliced vegetables like bell peppers, zucchini, and carrots, as well as wild-caught shrimp, every bite is as nutritious as it is delicious. Fried to golden-brown crispiness in coconut or avocado oil, this tempura recipe achieves the perfect texture while staying Whole30-compliant. Ready in just 35 minutes, it's an ideal option for a quick appetizer, light dinner, or healthy party dish. Serve it hot with a tangy dipping sauce for a crowd-pleasing treat that tastes anything but restrictive!
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Recipe Information
Ingredients
- 1 cup coconut flour
- 1 cup sparkling water
- 1 egg
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
- 1 pound wild-caught shrimp, peeled and deveined
- 2 cups coconut oil or avocado oil for frying
Instructions
Begin by preparing the vegetables. Slice the bell peppers, zucchini, and carrots into thin strips that are about 3 inches long. Set aside.
In a mixing bowl, whisk together the coconut flour, sparkling water, egg, sea salt, black pepper, and garlic powder until a smooth batter forms.
Heat the coconut oil or avocado oil in a deep pot or deep-fryer over medium-high heat. The oil should reach about 350°F (175°C) to ensure a crispy coating.
Once the oil is hot, dip each piece of vegetable or shrimp into the batter, ensuring they are thoroughly coated.
Carefully place the battered vegetables and shrimp into the hot oil. Avoid overcrowding the pot; fry in batches if necessary.
Fry each batch for 2-3 minutes or until the tempura turns golden brown and crispy. Use a slotted spoon to transfer the cooked tempura to a paper towel-lined plate to drain excess oil.
Continue frying the remaining batches, ensuring the oil regains the appropriate temperature between each batch.
Serve the Whole30 tempura immediately with your favorite compliant dipping sauce.
Nutrition Facts
Calories |
5325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.1 g | 644% | |
| Saturated Fat | 426.0 g | 2130% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 31.8 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 385 mg | 30% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3228 mg | 69% | |
*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.
