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: 27 min • Active: 25 min • Inactive: 2 min
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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
Steps
Whisk together the gluten-free flour, the remaining cornstarch, baking powder, garlic powder, and salt in a medium bowl.≈ 2 min Gently stir the cold water into the dry mixture just until a slightly lumpy batter forms.≈ 1 min Heat the frying oil in a deep pot or fryer to 175°C.≈ 10 min Pat the shrimp dry with paper towels.≈ 3 min Season the shrimp lightly with salt and black pepper, then dust them with 1 tablespoon of the measured cornstarch.≈ 3 min Dip the shrimp into the batter until coated.≈ 3 min Fry the battered shrimp in batches in the hot oil until golden and crispy, 2 to 3 minutes per batch. 3 min Transfer the fried shrimp tempura to a paper towel-lined plate to drain briefly before serving. 2 min
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Adapted from thriving-glutenfree.com
Yields
- 4 serving gluten free shrimp tempura
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