Tempura Shrimp Salad Recipe
Crispy tempura shrimp laid atop a bed of fresh mixed greens, crunchy cucumber ribbons, juicy cherry tomatoes, and a generous dusting of finely grated parmesan—this salad brings together texture, flavor, and brightness in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Pescatarian
Ingredients
Scale
Tempura Shrimp:
- 8 large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 egg yolk
- Oil for deep frying
Salad:
- 4 cups mixed greens (romaine, arugula, spinach)
- 1/2 cucumber, thinly sliced or ribboned
- 1 cup cherry tomatoes, halved
- 1/4 cup freshly grated parmesan
- Salt to taste
Instructions
- Prepare Tempura Batter: In a mixing bowl, combine flour, cold sparkling water, and egg yolk to form a tempura batter. Do not overmix.
- Fry Shrimp: Heat oil in a deep pan to 350°F (175°C). Dip shrimp in the batter and fry until golden and crispy, about 2–3 minutes. Drain on paper towels.
- Assemble Salad: In a large bowl, toss mixed greens, cucumber slices, and cherry tomatoes.
- Serve: Plate the salad and top with crispy tempura shrimp. Sprinkle grated parmesan over the salad and serve immediately. Add a drizzle of olive oil or your favorite vinaigrette if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 200mg
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Find it online: https://swivily.com/tempura-shrimp-salad-recipe/