Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch.

Julianna Grimes
Recipe by Cooking Light September 2012

Gallery

Credit: Kiyoshi Togashi; Styling: Sarah Smart

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 4 1/2 ounces shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.

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  • Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.

Nutrition Facts

435 calories; fat 23.1g; saturated fat 2g; mono fat 13.6g; poly fat 6.5g; protein 30.2g; carbohydrates 22.8g; fiber 0.9g; cholesterol 252mg; iron 4.3mg; sodium 610mg; calcium 52mg.
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