If you're craving that crispy, airy crunch of traditional shrimp tempura but need to keep it gluten free, you're in the right place. This gluten free shrimp tempura recipe delivers all the light, golden perfection of the classic Japanese dish without any gluten, dairy or eggs. This recipe makes for an irresistible appetizer or main course!
Why You'll Love This Gluten Free Tempura Recipe
- Crispy and Light: Thanks to a smart combo of gluten free flours and cold water.
- Quick and Easy: Ready in under 30 minutes!
- Perfect for Everyone: Allergy-friendly and tastes just like the original
Let's get ready to learn how to make the best gluten free fried shrimp at home!
Ingredients You'll Need to Make the Tempura Batter
- Gluten-Free All Purpose Flour
- Tapioca Flour, cornstarch or arrowroot works well also!
- Baking Powder
- Garlic Powder
- Salt
- Water
- Neutral Oil for Frying like avocado oil
Looking for more gluten free shrimp recipes or healthy Asian-inspired meals? I think you'll love this Shrimp Stir Fry with Gluten Free Ramen Noodles and this Easy Lemon Risotto with Shrimp
Instructions
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- don't overmix! A cold, lumpy batter creates the crispiest results.
Heat the Oil. In a deep pot or fryer, heat oil to 350°F (175°C). 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- don't overcrowd. Fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
Tips for Perfect Gluten Free Tempura Shrimp
Use Very Cold Batter
Cold batter hitting hot oil creates steam, which gives you that airy crunch.
Don't Crowd the Pan
Overcrowding lowers oil temperature and makes soggy tempura.
Serve Immediately
Tempura is best fresh. It's not meant to sit!
What to Serve With Gluten Free Shrimp Tempura
This crispy shrimp is incredibly versatile:
- Over jasmine rice
- In lettuce wraps or tacos
- On top of gluten free ramen
- As an appetizer platter with vegetables
You can also make gluten free vegetable tempura using zucchini, sweet potato slices, broccoli, or green beans with the same batter.
Love this batter? Try it with Chicken!
This same gluten free tempura batter is what makes my Gluten Free Sweet and Sour Chicken so incredibly crispy. If you're looking for a sweet and sour chicken recipe with that perfect crunchy coating, you have to check this one out next!
Have you tried this recipe? Be sure to leave a review below and tag me on Instagram at @thrivingglutenfree so I can see how it turned out.
Let's eat!
Gluten Free Shrimp Tempura
Equipment
Ingredients
- 1 cup Gluten Free 1:1 Flour
- 1 cup Cornstarch or Tapioca Flour
- 1 tablespoon Baking Powder
- 2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1½ cups Cold Water
- Oil for Frying
Instructions
- 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 don't overmix! A cold, lumpy batter creates the crispiest results.
- Heat the Oil. In a deep pot or fryer, heat oil to 350°F (175°C). 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- don't 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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