Shrimp tempura with vegetables is a light and incredibly flavorful dish that’s perfect for a weeknight dinner. The key to this recipe is the tempura batter, which is made without eggs, resulting in an exceptionally tender and crispy coating. When it comes to shrimp, opt for larger ones—they’re ideal for this dish. Smaller shrimp work better in salads or pasta sauces. Remember to serve the dish immediately after cooking, so plan your timing accordingly.
Difficulty: Moderate
Servings: 4
Cooking Time: 1 hour
Ingredients (for 4 servings):
- 500 g (17.64 oz) raw shrimp
- 2 sweet bell peppers (assorted colors)
- 1 small head of broccoli
- For the Tempura Batter:
- 1 tsp baking powder
- 2 tbsp corn oil
- Vegetable oil for frying
- 200 g (7.05 oz) all-purpose flour
- 4 tbsp cornstarch
- Salt and pepper
Cooking Instructions:
Prepare the Vegetables:
Wash and slice the bell peppers into 1 cm (0.39 inch) rings, removing the seeds. Wash the broccoli and separate it into small florets. Season the vegetables with salt and pepper.
Make the Tempura Batter:
Sift the flour and cornstarch into a bowl. Add baking powder, corn oil, and 250 ml (8.45 fl oz) cold water. Mix until smooth and let it rest for 30 minutes. Add 0.5 tsp of salt and mix well.
Prepare the Shrimp:
Peel the shrimp, leaving the tails intact. Make a shallow cut along the back and remove the vein. Rinse the cleaned shrimp and pat them dry.
To prevent the shrimp from curling during frying, make 3–4 diagonal cuts on their backs. Season with salt and pepper and mix.
Fry the Shrimp and Vegetables:
Heat vegetable oil for frying in a large skillet. Hold the shrimp by the tail, dip them into the tempura batter, and immediately place them in the hot oil. Fry for 3 minutes, then transfer to paper towels.
Dip the vegetables into the tempura batter and fry in batches for 4 minutes each. Remove with a slotted spoon and place on paper towels.
Serve Immediately:
Arrange the fried shrimp and vegetables on a large platter.
Useful Tip:
Shrimp are not only delicious but also very nutritious. They are rich in vitamin D, iodine, copper, and potassium. Additionally, 100 grams of shrimp provide about half of the daily protein requirement.
By the Way:
Feel free to choose your favorite vegetables for tempura. In addition to the sweet bell peppers and broccoli mentioned in the recipe, cauliflower florets, thin slices of zucchini, and eggplant would also work well.
