Gluten-Free Shrimp Tempura
Crispy, golden, and perfectly light, this Gluten-Free Shrimp Tempura recipe brings a beloved Japanese classic to your kitchen with a gluten-free twist! Featuring tender shrimp encased in a delicately crunchy coating made from a blend of gluten-free all-purpose flour, cornstarch, and ice-cold sparkling water, this dish is as irresistible as it is simple to prepare. The batter is intentionally lumpy to create that signature tempura texture, while a quick frying technique locks in flavor and crunch. Ready in just 30 minutes, this shrimp tempura is ideal for a crowd-pleasing appetizer or as the centerpiece of a Japanese-inspired meal. Garnish with fresh green onions and serve with your favorite gluten-free dipping sauce for an authentic, restaurant-quality treat that's entirely celiac-friendly.
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Ingredients
- 16 pieces large shrimp, peeled and deveined
- 1 cup gluten-free all-purpose flour
- 1 2/3 cup cornstarch
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup ice-cold sparkling water
- 1 large egg yolk
- 4 cups vegetable oil
- 2 tablespoons sliced green onion (optional, for garnishing)
Directions
Step 1
Start by preparing the shrimp. Rinse them under cold water and pat dry with a paper towel. Make small incisions on the underside of each shrimp to prevent them from curling, and gently straighten them.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking soda, and salt.
Step 3
In a separate bowl, lightly whisk the egg yolk, then add the ice-cold sparkling water. Stir this liquid mixture into the dry ingredients just until combined. The batter will be lumpy, which is typical for tempura batter; do not overmix as this can affect the texture.
Step 4
Heat the vegetable oil in a deep pot or deep fryer to 350°F (175°C). To check the oil’s readiness, drop a bit of batter in – it should sizzle and rise to the surface immediately.
Step 5
Once the oil is hot, coat each shrimp in the batter, allowing any excess batter to drip off, and carefully place in the hot oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature.
Step 6
Fry the shrimp until they are golden brown and crispy, about 2–3 minutes. Remove the shrimp with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Step 7
Repeat the process for the remaining shrimp.
Step 8
For a touch of freshness, garnish with sliced green onions before serving. Serve immediately with your favorite gluten-free dipping sauces.
Nutrition Facts
| Serving size | 1585.3 grams (1585.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8145 |
| Total Fat 843.00g | 1081% |
| Saturated Fat 121.60g | 608% |
| Polyunsaturated Fat 537.60g | |
| Cholesterol 638mg | 213% |
| Sodium 2093mg | 91% |
| Total Carbohydrate 165.30g | 60% |
| Dietary Fiber 3.50g | 13% |
| Total Sugars 1.00g | |
| Protein 63.40g | 127% |
| Vitamin D 18IU | 91% |
| Calcium 205mg | 16% |
| Iron 2mg | 12% |
| Potassium 660mg | 14% |
Source of Calories