French-Fried Tempura "Shrimps"

Recipe from

Southern Living


2 pounds unpeeled, large fresh shrimp
2 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
Peanut or vegetable oil


Peel shrimp, leaving tails on; devein, if desired. Set aside.

Combine eggs and next 4 ingredients in a small bowl, stirring just until blended.

Pour oil to a depth of 3 inches into a large heavy skillet or Dutch oven; heat to 375°.

Hold each shrimp by tail, and dip into batter, coating thoroughly; fry shrimp, a few at a time, in hot oil 1 to 2 minutes or until golden brown. Drain on paper towels, and serve immediately with John's Dunk Sauce.

Laurey's Catering and Gourmet-to-Go, Ashville, NC,

Southern Living

May 1997
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