Best 2 Shrimp Veggie Tempura Recipes

"Shrimp veggie tempura" is a delectable dish combining succulent shrimp and fresh vegetables coated in a delicate batter and fried until golden brown. This delightful recipe offers a crispy, flavorful exterior and a tender, juicy interior, making it a popular choice for seafood enthusiasts and vegetarians alike. The batter, made with a blend of flour, eggs, and water, provides a light and airy texture, while the shrimp and vegetables retain their distinct flavors and textures. This dish can be served as an appetizer or main course, accompanied by various dipping sauces, such as tempura sauce, soy sauce, or a spicy mayonnaise. Whether you are seeking a quick and easy weeknight meal or a special treat for a dinner party, "shrimp veggie tempura" is a versatile recipe that will surely impress your taste buds and leave you craving more.

Here are our top 2 tried and tested 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 fresh and high-quality ingredients: Fresh shrimp and vegetables will give you the best results.
Prepare your ingredients properly: Clean and devein the shrimp, and cut the vegetables into uniform pieces.
Make sure the batter is cold: This will help the tempura stay crispy.
Don't overcrowd the pot: Fry the tempura in batches so that it doesn't stick together.
Drain the tempura on paper towels: This will help to remove excess oil.
Serve the tempura hot: Tempura is best enjoyed when it is freshly fried.

Conclusion:

Shrimp veggie tempura is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy batter and tender filling, tempura is sure to be a hit with everyone. So next time you're looking for a quick and tasty meal, give shrimp veggie tempura a try. You won't be disappointed!