Gluten-Free Shrimp Tempura with Dipping Sauce
Crispy and light shrimp tempura made with a gluten-free batter and served with a flavorful, nut-free dipping sauce.
25m prep + 15m cook4 servings
Contains soyContains shellfishNUTS-free
450 cal|25g protein|30g carbs|25g fat|1g fiber
Ingredients
- 1 lb Shrimp
- 1 cup Gluten-free tempura flour
- 1 cup Cold sparkling water
- 6 Ice cubes
- 3 cups Vegetable oil
- 2 oz Daikon radish
- 1 teaspoon Ginger
- 1/4 cup Gluten-free soy sauce (tamari)
- 2 tablespoons Mirin (sweet rice wine)
Instructions
- 1Peel and devein shrimp, leaving the tail on.
- 2In a bowl, whisk together gluten-free tempura flour and cold sparkling water. Add ice cubes to keep the batter cold.
- 3Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- 4Dip each shrimp into the batter, ensuring it is fully coated.
- 5Carefully place shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
- 6Remove shrimp and drain on paper towels.
- 7For the dipping sauce, grate daikon radish and ginger. Combine with gluten-free soy sauce and mirin.
- 8Serve shrimp tempura immediately with dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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