Low Sodium Shrimp Tempura
Indulge in the crispy, golden perfection of Low Sodium Shrimp Tempura—a healthier twist on the Japanese classic without compromising flavor or crunch. This easy-to-make recipe combines large, succulent shrimp dipped in a light, airy batter made from flour, cornstarch, and a splash of ice-cold water for that signature tempura texture. With no added salt and naturally flavorful ingredients, it’s a guilt-free way to enjoy your favorite fried comfort food. Fried to perfection in canola oil and served with fresh lemon wedges and an optional parsley garnish, this dish is perfect as an appetizer, snack, or paired with steamed vegetables for dinner. Quick to prepare in just 25 minutes, this low sodium shrimp tempura is a deliciously mindful choice that’s sure to impress!
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Ingredients
- 12 pieces large shrimp, peeled and deveined
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon baking soda
- 1 cup ice-cold water
- 1 large egg
- 4 cups canola or vegetable oil, for frying
- 4 pieces lemon wedges, for serving
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Begin by preparing the shrimp: ensure they are peeled, deveined, and thoroughly patted dry with paper towels to remove any excess moisture.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and baking soda. Set aside.
Step 3
In a separate small bowl, lightly beat the egg. Then add the ice-cold water to the egg, gently stirring to combine.
Step 4
Slowly pour the egg mixture into the flour mixture, stirring gently with chopsticks or a fork until just combined. It's important to avoid over-mixing; the batter should be slightly lumpy for optimal texture.
Step 5
Heat the canola or vegetable oil in a large, deep pan or a deep fryer to 350°F (175°C). You can use a thermometer to monitor the oil's temperature.
Step 6
Once the oil is hot, dip each shrimp into the batter, allowing excess batter to drip off, and then gently lower it into the oil. Fry a few shrimp at a time, ensuring not to overcrowd the pan to prevent the oil temperature from dropping.
Step 7
Fry the shrimp for 2-3 minutes, turning occasionally until they are golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Step 8
Repeat the frying process with the remaining shrimp.
Step 9
Serve the shrimp tempura immediately while hot, garnished with fresh parsley (if using) and lemon wedges on the side for squeezing over the shrimp.
Step 10
Enjoy your low sodium shrimp tempura with a side of simple steamed vegetables or a fresh salad for a balanced meal.
Nutrition Facts
| Serving size | (1567.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8962.3 |
| Total Fat 955.9g | 0% |
| Saturated Fat 70.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 559.7mg | 0% |
| Sodium 632.5mg | 0% |
| Total Carbohydrate 67.7g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 3.3g | |
| Protein 56.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 207.7mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 840.7mg | 0% |
Source of Calories