Low Sodium Tempura Shrimp
Indulge in the crispy, golden perfection of Low Sodium Tempura Shrimp, a guilt-free twist on the classic Japanese favorite. This recipe combines tender, plump shrimp with a delicately seasoned, airy batter made from all-purpose flour, cornstarch, and a hint of garlic, onion powder, and paprika, delivering bold flavor without the extra salt. The secret lies in using ice-cold sparkling water for a light and crispy texture that rivals traditional tempura. Perfect for those looking to manage their sodium intake, this easy-to-follow recipe takes just 30 minutes from start to finish, making it ideal for weeknight meals or dinner parties. Serve these irresistibly crunchy shrimp hot and fresh with your favorite low-sodium dipping sauce for a satisfying appetizer or main course that’s bursting with flavor and crunch.
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Ingredients
- 12 pieces Large raw shrimp, peeled and deveined
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder (low sodium if available)
- 1 cup Ice-cold sparkling water
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Ground black pepper
- 4 cups Neutral cooking oil (e.g., canola or vegetable oil) for frying
Directions
Step 1
Prepare the shrimp by rinsing them under cold water, drying them thoroughly with a paper towel, and setting them aside.
Step 2
In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and black pepper. These seasonings help enhance the flavor while keeping the sodium level low.
Step 3
Gradually add the ice-cold sparkling water to the dry mixture, whisking gently until just combined. Be careful not to overmix; small lumps are okay as they contribute to a light and airy batter.
Step 4
Heat the neutral cooking oil in a deep saucepan or fryer over medium-high heat until it reaches a temperature of about 350°F (175°C). Use a kitchen thermometer to ensure accurate oil temperature.
Step 5
Dip each shrimp into the tempura batter, ensuring a light and even coating. Let any excess batter drip off.
Step 6
Carefully place the battered shrimp into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes on each side or until the tempura is golden and crispy.
Step 7
Using a slotted spoon or tongs, remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 8
Serve immediately while hot, with a low-sodium dipping sauce, if desired, or enjoy on their own.
Nutrition Facts
| Serving size | (1511.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8805.5 |
| Total Fat 948.6g | 0% |
| Saturated Fat 68.0g | 0% |
| Cholesterol 340.2mg | 0% |
| Sodium 265.6mg | 0% |
| Total Carbohydrate 110.2g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 0.4g | |
| Protein 56.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 136.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 648.9mg | 0% |
Source of Calories