Gluten Free Shrimp Tempura

Light, crisp shrimp coated in a cold gluten-free tempura batter and quickly fried until golden. The result is delicate and crunchy without gluten, dairy, or eggs.

Total time: 17 min • Active: 15 min • Inactive: 2 min

Cooking feedbackNo ratings yetCook notes summary and your notes

Cook Notes Summary

No summary yet.

Generated from private cooking notes.

View Recipe Steps

Ingredients

1 lb jumbo shrimp
1.25 tsp salt
0.25 tsp black pepper
1 tbsp cornstarch
1 cup gluten-free all-purpose flour
0.938 cup cornstarch
1 tbsp baking powder
2 tsp garlic powder
1.5 cup water
4 cup frying oil

Timeline

Set a meal time in the scratch meal to see clock times

Gluten Free Shrimp Tempura

T-17:00

T-15:00

T-14:00

T-11:00

T-08:00

T-05:00

T-02:00

T-00:00

Whisk together the gluten-free flour, the remaining cornstarch, baking powder, garlic powder, and salt in a medium bowl.

Gently stir the cold water into the dry mixture just until a slightly lumpy batter forms.

Heat the frying oil in a deep pot or fryer to 175°C.

Pat the shrimp dry with paper towels.

Season the shrimp lightly with salt and black pepper, then dust them with 1 tablespoon of the measured cornstarch.

Dip the shrimp into the batter until coated.

Fry the battered shrimp in batches in the hot oil until golden and crispy, 2 to 3 minutes per batch.

Transfer the fried shrimp tempura to a paper towel-lined plate to drain briefly before serving.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.

Adapted from thriving-glutenfree.com

Gluten Free Shrimp Tempura

Cook Notes Summary

Ingredients

Timeline

Engagement Levels

Your Cooking Notes