Best 2 Shrimp Veggie Tempura Recipes

Indulge in the crispy and flavorful journey of shrimp and vegetable tempura, a beloved dish that harmoniously blends the delicate taste of seafood with the vibrant hues and textures of fresh vegetables. This delightful culinary creation, originating from Japan, has captivated taste buds around the world with its ethereal batter and succulent fillings.

In this comprehensive guide, we present a collection of shrimp and vegetable tempura recipes that cater to a wide range of preferences and skill levels. Whether you're a seasoned chef seeking to elevate your cooking repertoire or a novice eager to embark on a culinary adventure, our recipes provide a step-by-step roadmap to success.

For those with a penchant for classic flavors, our traditional shrimp tempura recipe delivers a perfect balance of crispy batter and tender shrimp, while our vegetable tempura recipe showcases the natural sweetness and vibrant colors of fresh vegetables.

If you're looking for a healthier twist, our baked shrimp tempura offers a guilt-free indulgence, while our air fryer vegetable tempura provides a crispy and flavorful alternative with minimal oil.

To satisfy adventurous palates, our spicy shrimp tempura adds a delightful kick of heat, and our tempura udon soup combines the crispy delight of tempura with the comforting warmth of a savory broth.

Each recipe is meticulously crafted to ensure a delightful culinary experience. With detailed instructions, helpful tips, and a comprehensive glossary of terms, we empower you to recreate these delectable dishes in the comfort of your own kitchen.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises a symphony of flavors and textures. Let the aroma of sizzling oil and the crunch of crispy batter fill your kitchen as you create these delectable shrimp and vegetable tempura dishes that are sure to impress family and friends alike.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Use ice-cold water: This helps the tempura batter to stay light and crispy.
Don't overmix the batter: Overmixing will make the batter tough.
Use a light hand when coating the vegetables and shrimp: Don't pack the batter on too thickly.
Fry the tempura in hot oil: The oil should be between 350°F and 375°F.
Don't overcrowd the pan: This will cause the tempura to stick together and become soggy.
Drain the tempura on paper towels: This will help to remove excess oil.
Serve the tempura immediately: Tempura is best when served hot and crispy.

Conclusion:

Shrimp and veggie tempura is a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of practice, you can create this tasty dish at home. Serve it with your favorite dipping sauce and enjoy!