Tempura Shrimp And Vegetables Recipes

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Tempura Shrimp and Vegetables image

Recipe From epicurious.com

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



Shrimp and Vegetable Tempura image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16



Tempura Vegetables (Also Fish, Shrimp or Calamari Rings) image

My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies.

Recipe From food.com

Provided by Dreamer in Ontario

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16



Shrimp Tempura image

Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.

Recipe From allrecipes.com

Provided by SHERRY_G

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 4

Number Of Ingredients 12



Crispy Shrimp Tempura image

Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

Recipe From allrecipes.com

Provided by S. Sundt

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 8

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  • Preheat oil to 350 degrees F. Thaw shrimp, if frozen. Peel and devein shrimp; if desired, remove the tails. Rinse shrimp and pat dry. For batter, in a large bowl combine flour, salt, black pepper, and cayenne pepper. Slowly whisk in beer until batter is smooth. Dip shrimp and vegetables into batter; let excess drip off.
  • Fry shrimp and vegetables, five or six pieces at a time, for 3 to 4 minutes or until crisp and golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove shrimp and vegetables from hot oil and drain on wire racks. Serve shrimp and vegetables with Soy Dipping Sauce. Makes 4 servings.
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5/5 (1)
Category Appetizer, Main Course
Cuisine Asian Style
Total Time 30 mins

  • PREPARING THE INGREDIENTS: Make 3-4 slits on the underside of each shrimp without cutting all the way through. This will allow them to lay flat. Prepare all vegetables you are using, laying them on a plate or cutting board with the shrimp. Lightly dredge shrimp in the flour IF you want a slightly thicker coating on the shrimp.
  • HEATING THE OIL: The right temperature is very important in this recipe. Heat 2 inches of oil in the frying pan to 350F-360F. If you don't have a thermometer, use one of these tests to ensure the right temperature. 1) put a drop of batter into the hot oil. If it sinks, then floats to the top immediately, sizzling, the oil is ready. 2) put a popcorn kernel in the oil. When the kernel pops, the oil has reached the right temperature.
  • MAKING THE BATTER: Mix the tempura batter according to package directions in a bowl that will be able to lie on the ice water bowl. DO NOT mix well. Batter should be lumpy and not thick. Note 1 - to make your own batter. Place the tempura batter bowl on top of the ice and water bowl. The batter must be kept very cold to ensure a crispy coating when frying. If batter is too thin, add a bit more flour.
  • FRYING: Start with the vegetables like peppers, beans and sweet potatoes first. One at a time, use tongs (I use my fingers) to dip each piece of vegetable in batter and place in hot oil. Don't crowd the pan. Do only 5-6 pieces at once, depending on the size of the pan. Separate the pieces so they don't stick together. Fry for a few minutes, gently turning once. Remove to a plate lined with a paper towel to absorb the oil. Bring oil back to 350-360F. Remove any floating batter from the oil with a slotted spoon. Repeat with asparagus, broccoli or zucchini. These will only need about 2 minutes. Again, allow oil to return to the right temperature, then repeat with the shrimp. You can sprinkle on some extra batter over the shrimp to add an additional lacy layer (this can be messy though!).
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