Shrimp and Vegetable Tempura

RecipesPlus
8Ingredients
250Calories
30Minutes

Ingredients

  • 8 shrimp (large raw, peeled, tails intact, butterflied, deveined)
  • 3 1/2 ounces winter squash (thinly sliced, cut into 3 1/2 x 1 inch pieces)
  • 1 carrot (thinly sliced lengthwise)
  • 2 eggplant (long, thin, trimmed, thinly sliced lengthwise)
  • 1 cup flour (tempura, plus extra to dust)
  • canola oil (to deep-fry)
  • dipping sauce (to serve)
  • dipping sauce (tempura, to serve)

Directions

  1. Dust shrimp and vegetables lightly in tempura flour. Set aside.
  2. Heat oil to 350°F in a deep-fryer or heavy-bottomed saucepan. Whisk together tempura flour and 1 cup cold water until just combined. Batter should still be lumpy. Working in batches, dip shrimp and vegetables in batter then deep-fry for 2-3 mins, until golden brown. Drain on paper towels.
  3. Arrange on a serving plate. Serve with dipping sauce.
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NutritionView more

250Calories
Sodium1%DV35mg
Fat9%DV6g
Protein18%DV9g
Carbs15%DV44g
Fiber40%DV10g

PER SERVING *

Calories250Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat0g0%
Trans Fat
Cholesterol20mg7%
Sodium35mg1%
Potassium820mg23%
Protein9g18%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber10g40%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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