A light crispy batter – perfect for shrimp, vegetables, and fish! Whether our Tempura Shrimp is your appetizer choice or your main dish, you will be amazed.
INGREDIENTS
Sesame and Soy Dipping Sauce
- 1 tablespoon Soy sauce (use coconut aminos for gluten free)
- 1 tablespoon Rice wine vinegar
- 1 tablespoon Water
- 1/4 teaspoon Sesame oil
- 1/2 teaspoon Swerve
- 1/8 teaspoon Red pepper flakes
Tempura Shrimp
- 1 pound Shrimp (15-18 count)
- 6 tablespoons Whey protein isolate powder (unflavored)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Xanthan gum
- 2 large Eggs
- 2 tablespoons Club soda
- Coconut oil
INSTRUCTIONS
Sesame and Soy Dipping Sauce
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Whisk the dipping sauce ingredients in a small bowl and transfer to small dipping cups for each individual. Prior to serving add a few green onions cut on the bias.
Tempura Shrimp
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Heat coconut oil in a medium pan to 375 degrees Fahrenheit. Use a cooking thermometer to achieve the correct temperature.
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Add all the tempura batter ingredients to a medium bowl and mix quickly with a fork until lumps are gone.
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Dip the shrimp in the batter to through coat and then drop in the heated oil – fry about three at a time to maintain the temperature. Flip once in the hot oil and fry for 2 minutes until crisp and golden.
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Dry the fried shrimp on a baking rack with paper towels underneath to lessen the grease.
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Serve hot with dipping sauce. You can add a few green onion slices and sliced red pepper for color.
NUTRITION
Calories: 314kcal | Carbohydrates: 3g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 757mg | Sodium: 3220mg | Potassium: 471mg | Vitamin A: 305IU | Vitamin C: 9.3mg | Calcium: 443mg | Iron: 6.1mg | Net Carbs: 3g
