Gluten Free Shrimp Tempura (Edit recipe)

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This gluten free shrimp tempura recipe delivers all the light perfection of the classic Japanese dish without any gluten, dairy or eggs.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 4

Ingredients

1 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
1 cup Cornstarch, or Tapioca Flour
1 Tbsp Baking Powder
2 tsp Garlic Powder
1 tsp Salt
1.5 cups Water, Cold
Avocado Oil, for frying

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the Shrimp. Start by patting the shrimp dry with paper towels. Lightly season with salt and pepper, then dust with a tablespoon of cornstarch. This helps the gluten free batter stick better and results in a crispier coating.
Make the Tempura Batter. In a medium bowl, mix your gluten free flour, cornstarch, baking powder, garlic powder and salt. Gently stir in the cold water. The batter should be slightly lumpy donu2019t overmix! A cold, lumpy batter creates the crispiest results.
Heat the Oil. In a deep pot or fryer, heat oil to 350u00b0F (175u00b0C). Make sure your oil is hot enough before frying; too cool and the batter absorbs oil, too hot and it burns quickly.
Fry the Shrimp. Dip each shrimp into the batter and gently place into the hot oil. Fry in batches- donu2019t overcrowd. Fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	431
Fat:	0 g
Carbohydrates:	100 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	551 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.