Gluten Free Tempura Shrimp
This gluten free tempura shrimp is perfectly light, golden, and crispy every single time. A delicious classic that's absolutely worth making at home.
Equipment
- Dutch oven
- deep-fry thermometer
- wire rack
Ingredients
- 1 lb Large Shrimp, peeled and deveined, tails on
- 1/2 cup Rice Flour
- 1/4 cup Cornstarch
- 1/4 cup Tapioca Starch
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 3/4 cup Club Soda, ice cold
- 1 Large Egg, cold
- Avocado Oil, for frying
For the Dipping Sauce
- 1/4 cup Tamari
- 2 tbsp Mirin
- 2 tbsp Water
- 1 tsp Rice Vinegar
- 1/2 tsp Grated Fresh Ginger
Instructions
- Stir together the tamari, mirin, water, rice vinegar, and grated ginger in a small bowl. Set the dipping sauce aside.
- Pat the shrimp very dry with paper towels. Make a few shallow cuts along the underside of each shrimp to prevent curling, then lightly dust all the shrimp with a thin coat of rice flour taken from the measured amount, shaking off the excess.
- Heat about 2 inches of avocado oil in a large heavy pot or Dutch oven over medium-high heat until it reaches 375°F.
- While the oil heats, make the batter. In a bowl, whisk together the remaining rice flour, cornstarch, tapioca starch, salt, and baking soda. Add the ice cold club soda and cold egg and stir very briefly with chopsticks or a fork just until barely combined. The batter should be lumpy and thin - do not overmix.
- Holding each shrimp by the tail, dip it into the cold batter, letting the excess drip off for a second. Carefully lower it into the hot oil. Fry 4 to 5 shrimp at a time for 2 to 3 minutes, until the coating is very light golden and crisp. Transfer the shrimp to a wire rack and repeat with the remaining shrimp.
- Serve the tempura shrimp immediately while still hot and crispy, alongside the dipping sauce.
Nutrition
Serving: 1servingCalories: 324kcalCarbohydrates: 28gProtein: 26gFat: 12g
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