Ingredients
Equipment
Method
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.