• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Sweet & Spicy Shrimp Tempura

Sweet & Spicy Shrimp Tempura

December 11, 2013 · WCC Administr@tr · 1 Comment

11293160775_ceee901cc4-2236355

What are your thoughts on seafood? Yay or nay? I happen to love seafood although I don’t eat it as often as I’d like. That’s partially because the Baron isn’t a big fan of fish but he does love shrimp. It’s been awhile since I prepared a shrimp dish so taking inspiration from a few restaurants we’ve been to lately, I prepared this Sweet & Spicy Shrimp Tempura. Shrimp gets dressed with a crunchy tempura batter then tossed in a sweet and mildly spicy Thai chili sauce to really hit a myriad of flavors and textures…

Not too long ago, the Baron and I dined at a few steakhouses where we’ve ordered the calamari on the menus. Most, if not all, were fried in a light batter and then tossed in a sweet and spicy sauce. Using that as inspiration, I tried to do the same with shrimp… and I think I prefer the shrimp version over calamari! There’s something about the sweetness of the sauce that has a hint of spice. Not to mention how great the textures of something crunchy yet firm. The best bonus [for me at least] is that it’s gluten free and the use of white rice flour really gives a nice crisp coating on the shrimp. This is especially good with steamed rice and vegetables.

Sweet & Spicy Shrimp Tempura
batter recipe from Health Starts in the Kitchen

Canola oil for frying
2 cups white rice flour 

1/2 teaspoons kosher salt 
1/2 teaspoons garlic powder
1/2 teaspoons onion powder

1 1/2 cups seltzer water, ice cold
1 pound shrimp [16/20 size, peeled with tail on]

1/4 cup Thai chili sauce
fresh cilantro leaves for garnish


Heat oil to 325 degrees in a dutch oven. Use a candy thermometer to measure the temp.

Meanwhile, combine the flour and seasonings in a bowl, whisking together. Slowly add the cold seltzer water to the bowl, continuing to whisk to form a batter.

Dip the shrimp into the batter, allowing excess to drip off and them immediately place in the hot oil to fry. Fry until golden brown and transfer cooked shrimp to a plate lined with paper towels to drain.

Transfer tempura shrimp to a bowl and add the Thai chili sauce, tossing to coat. Place coated shrimp onto a serving platter and garnish with cilantro leaves.

Uncategorized

Previous Post: « Balsamic Beef Stew
Next Post: Sausage & Pepperoni Lasagna »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. That Girl says

    December 11, 2013 at 7:22 pm

    I don't like fish, but I love shrimp!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago