Shrimp & Veggie Tempura

Vanessa "Nikita" Milare


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.


★★★★★ 1 vote

15 Min
10 Min



  • 6
    jumbo shrimp, peeled deveined & butterflied
  • 1
  • 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

  • 1 c
    ice cold water
  • 1
    egg, large
  • 3/4 c
    all purpose flour
  • 1/8 tsp
    baking soda
  • 4 c
    canola oil

How to Make Shrimp & Veggie Tempura


  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.

Printable Recipe Card

About Shrimp & Veggie Tempura

Course/Dish: Fish Seafood
Regional Style: Asian
Other Tag: Quick & Easy

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