Shrimp and Vegetable Tempura 🍤

Name: Shrimp and Vegetable Tempura
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Shrimp; 2 cups Broccoli; 1 Bell Pepper; 1 sweet potato; 1 cup all-purpose flour; 1 cup ice water; 1 Egg; 0.5 cup soy sauce; 2 tablespoons mirin; Vegetable Oil

Delicate shrimp and fresh vegetables dipped in a feather-light batter and fried until golden, served with dipping sauce for crispy, restaurant-quality appeal.

30 min · Comfortable · 320 cal · 22g protein · $2.50/serving · Japanese

High-Protein

30minutes

4servings

320calories

22gprotein

$2.50per serving

Ingredients (serves 4)

1 lb Shrimp
2 cups Broccoli
1 Bell Pepper
1 sweet potato
1 cup all-purpose flour
1 cup ice water
1 Egg
0.5 cup soy sauce
2 tablespoons mirin
Vegetable Oil

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Instructions

1
Heat vegetable oil to 350 degrees F in a deep pot or wok.
2
Peel shrimp and pat dry. Cut sweet potato and bell pepper into strips, broccoli into small florets.
3
Mix flour with ice water and egg until just combined to make tempura batter.
4
Dip shrimp and vegetables in batter and fry in batches for 2-3 minutes until golden and crispy.
5
Combine soy sauce and mirin in a small bowl for dipping sauce.
6
Drain tempura on paper towels and serve hot with dipping sauce.