Best 5 Shrimp And Veggie Tempura Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to delight your taste buds with delectable shrimp and veggie tempura, a symphony of flavors and textures that will tantalize your senses. This exquisite dish, deeply rooted in Japanese cuisine, features succulent shrimp and an array of colorful vegetables enveloped in a light and crispy batter, creating a harmonious balance between the delicate seafood and the vibrant crunch of fresh produce. Accompanied by a trio of delectable dipping sauces, including a classic tempura sauce, a zesty ponzu sauce, and a creamy avocado sauce, each bite promises a unique and unforgettable experience. Whether you're a seasoned tempura enthusiast or a culinary adventurer seeking new horizons, this recipe guide will equip you with the knowledge and techniques to master this beloved Japanese delicacy in the comfort of your own kitchen.

Let's cook with our recipes!

SHRIMP AND VEGETABLE TEMPURA



Shrimp and Vegetable Tempura image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cube beef bouillon
3 tablespoons soy sauce
1 tablespoon mirin or rice vinegar
1 tablespoon sugar
Peanut or vegetable oil, for frying
1 3/4 cups all-purpose flour
1 3/4 cups seltzer
2 large eggs
Kosher salt
1 1/2 cups cornstarch
1 pound large shrimp, peeled and deveined (tails left on)
12 ounces mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps

Steps:

  • Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
  • Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
  • Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

Nutrition Facts : Calories 645, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 275 milligrams, Sodium 1,121 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 32 grams

TEMPURA DONBURI (RICE BOWLS)



Tempura Donburi (Rice Bowls) image

These Tempura Donburi are loaded up with light, crispy shrimp and vegetable tempura. With an authentic dipping sauce and cup of green tea, you might forget you're dining at home!

Provided by Kaitlin

Categories     Main Course

Time 1h

Number Of Ingredients 14

3/4 cup dashi stock ((homemade or made with instant dashi granules))
2 tablespoons soy sauce
2 tablespoons mirin
4 cups cooked Japanese short-grain rice
daikon radish ((finely grated and squeezed in a clean dish towel to wring out excess moisture, optional))
1 sweet potato ((peeled and sliced into thin rounds))
1-2 medium sweet white onions ((sliced into 1/2-inch rounds))
2 small heads of broccoli ((torn into small individual florets))
2 cups oyster mushrooms ((broken up into individual pieces))
12 large shrimp ((peeled and deveined, with the tail on))
vegetable oil ((or canola/peanut oil, for frying))
1 3/4 cups ice water
1 1/4 cups cake flour
2 egg yolks

Steps:

  • First, prepare the dipping sauce by combining dashi stock, soy sauce, and mirin. We used instant dashi, but if you want to make it yourself, we have detailed instructions in our Miso Soup recipe. At this point, you can also cook the rice you'll serve with the tempura.
  • Next, prepare the vegetables, making sure everything is washed and trimmed. Nothing should be too wet ahead of frying, so if needed, pat the vegetables with a kitchen towel or let them sit at room temperature to dry off while you prep everything else.
  • Score the shrimp with a sharp knife so that they can lay flat (you can do this lightly if you don't mind them retaining some of their curved shape). Refrigerate the shrimp until you're ready to fry.
  • Next, make the batter. Stir together the ice water, cake flour, and egg yolks. No need to get rid of all the lumps-in fact, take care not to overmix it. Pop it in the refrigerator while you heat the frying oil.
  • In a small deep pot, heat enough oil to fill it about halfway, over medium-high heat. While that's happening, set up a wire rack over a sheet pan or a platter lined with paper towels. When a drop of the batter sizzles vigorously but doesn't brown too quickly, you're ready to go.
  • To fry, swirl one piece of vegetable or shrimp in the batter (for the shrimp, hold it by the tail), and lower it gently into the batter. Fry everything in batches of 3-4 items for 45-90 seconds, turning each item 3-4 times. When the vegetables are lightly golden and the shrimp are lightly golden, orange, and floating, it's ready to be transferred to the wire rack.
  • Adjust the heat as needed between batches as you add cold food to the oil. The oil should be hot enough that it doesn't take too long to cook the tempura, but not so hot that the food immediately turns golden when it hits the oil.
  • To assemble the tempura donburi bowls, spoon a base of steamed rice into each bowl. Top with with vegetables and a few shrimp per bowl. Serve with the dipping sauce, grated daikon (optional), and perhaps a bowl of miso soup!

Nutrition Facts : Calories 776 kcal, Carbohydrate 96 g, Protein 18 g, Fat 37 g, SaturatedFat 28 g, Cholesterol 143 mg, Sodium 629 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

TEMPURA SHRIMP AND VEGETABLES



Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories     Ginger     Mushroom     Appetizer     Kid-Friendly     Dinner     Shrimp     Green Bean     Deep-Fry     Pescatarian     Dairy Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

  • Make dipping sauce
  • In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
  • Make tempura
  • Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
  • Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
  • In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
  • In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  • Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  • To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
  • Serve tempura immediately with dipping sauce.

SHRIMP & VEGGIE TEMPURA



Shrimp & Veggie Tempura image

Living in Hawaii we have lots of fresh seafood. I always try to come up with a new way of cooking them. This is one of my other ways I love to make shrimp. There is never any left overs.

Provided by Vanessa "Nikita" Milare

Categories     Seafood

Time 25m

Number Of Ingredients 15

TEMPURA
6 jumbo shrimp, peeled deveined & butterflied
1 onion,slices
1 carrot, thinly sliced
4 broccoli pieces,ends removed
4 shitake mushrooms
4 shiso leaf
2 slice eggplant, thinly sliced
2 slice sweet potatoes, thinly sliced
BATTER
1 c ice cold water
1 egg, large
3/4 c all purpose flour
1/8 tsp baking soda
4 c canola oil

Steps:

  • 1. In a medium bowl mix the water & egg together. In a separate bowl mix the flour & baking soda.
  • 2. Stir in the flour mix into the bowl with the egg mix. Dont over beat,it should be kind of lumpy.
  • 3. Place the batter in the ice box while you prepare the other ingredients.
  • 4. Slices the onion, carrot, sweet potato & eggplant. Clean the mushroom & shiso leaf.
  • 5. Heat the oil in a heavy frying pan to about 325 degrees. The oil should be hot enough To were when you drip batter in to it, the drops come to the top immediately.
  • 6. Coat each of shrimp & veggies in the batter. Place then carefully into the hot oil. Frying on both side to light golden brown.
  • 7. Place already fried shrimp & veggies on a paper towel to drain.
  • 8. Serve immediately with rice.

SHRIMP AND VEGGIE TEMPURA



Shrimp and Veggie Tempura image

If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.

Provided by Connie "Kiyu" Guerrero

Categories     Seafood

Time 20m

Number Of Ingredients 19

TEMPURA BATTER
1 large egg
1 c flour (sifted)
1 c water (icy cold)
1 pinch salt and pepper
3 c cooking oil (canola oil)
DESIRED VEGETABLES
1 medium zuccini (slice 1/4
4 slice pumpkin slices (1/4
1 medium sweet potato (slice 1/4
4 medium asparagus spears
4 medium shrimp (uncooked & deveined)
1 small purple egg plant (sliced to the end intacked)
1 pkg panko bread crumbs (optional)
TEMPURA DIPPING SAUCE
1 c dashi soup stock
1/4 c mirin
1/4 c soy sauce (light kikkoman)
1/2 Tbsp sugar

Steps:

  • 1. Beat the egg in a medium bowl. Add VERY COLD water. Add the sifted four and mix lightly. (Do not overmix the batter)
  • 2. Heat oil in a pan to 360 degrees F. Sprinkle flour on the veggies. Dip the vegetables into the batter one at a time then coat with panko crumbs. Drop into the hot oil. Once they turn slightly yellow, remove from oil. Place them on the lined paper towel platter. (Coat and fry all the vegetables first)
  • 3. Next, make a slight slice on the shrimps and repeat the batter process. Fry until golden brown. (Do not over cook the shrimp)
  • 4. In a small sauce pan, add all the tempura sauce ingredients and let it come to boil. Stir and mix well. Remove pan and let it cool.
  • 5. Arrange tempura on a plate and serve with rice. Drizzle tempura sauce on rice. Serving for two.
  • 6. TIP: VERY IMPORTANT! Using the icy cold water will prevent the batter from soaking up too much oil.

Tips:

  • Use cold ingredients: Cold ingredients will help the tempura batter stay light and crispy. Make sure your shrimp, vegetables, and batter are all cold before frying.
  • Use a light touch when mixing the batter: Over-mixing the batter will make it tough. Stir the batter just until the ingredients are combined.
  • Don't crowd the pan: When frying the tempura, don't overcrowd the pan. This will cause the oil temperature to drop and the tempura will not cook evenly.
  • Keep an eye on the temperature of the oil: The oil should be between 350°F and 375°F. If the oil is too hot, the tempura will brown too quickly and the inside will not cook through. If the oil is not hot enough, the tempura will be greasy.
  • Drain the tempura on paper towels: After frying, drain the tempura on paper towels to remove any excess oil.

Conclusion:

Shrimp and veggie tempura is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following these tips, you can make sure that your tempura is light, crispy, and flavorful. Serve with your favorite dipping sauce and enjoy!

Related Topics