Shrimp and Vegetable Tempura Shrimp and Vegetable Tempura

Shrimp and Vegetable Tempura

Image by: Photography by Jeff Coulson Author: Irene Fong and The Canadian Living Test Kitchen

The secret to making the lightest and crispiest tempura is using club soda in the batter. To achieve the best texture, you’ll also want to use the batter right after mixing. Serve with a bit of sea salt, or with a mix of tempura sauce and grated daikon for dipping.

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 6 servings



Peel shrimp, leaving tails intact; make several shallow cuts, cutting halfway but not all the way through, crosswise along length of underside of shrimp. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 hours.)

In bowl, whisk together flour, cornstarch, baking powder and salt. Using fork or chopsticks, stir in club soda in 1 addition just until combined (mixture will appear lumpy). Place bowl with batter in separate bowl filled with ice water to keep cool.

In large deep skillet or Dutch oven, add enough oil to come 2 inches up side; heat until deep-fryer thermometer reads 375°F or 1-inch cube of white bread turns golden in 40 seconds. Working in batches, dip shrimp, eggplant, green pepper, sweet potato and broccoli into batter; deep-fry, turning occasionally, until crisp and light golden, about 3 minutes. Transfer to rack set over paper towel–lined baking sheet to drain.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 56 mg
  • Sugars 2 g
  • Protein 7 g
  • Calories 139
  • Total fat 6 g
  • Potassium 201 mg
  • Cholesterol 36 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g


  • Iron 10
  • Folate 12
  • Calcium 3
  • Vitamin A 34
  • Vitamin C 48
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Appetizers & Snacks

Shrimp and Vegetable Tempura