Tempura Battered Shrimp

Tempura Battered Shrimp

Susan C
Edited on May 04, 2009

Use big shrimp or small; this batter is delicious on all!


1 cup corn starch, sifted to remove lumps
1 teaspoon garlic powder (NOT garlic salt)
2 egg whites

2 lbs. peeled, tail-on shrimp

1 quart corn oil


Beat all ingredients together in a mixing bowl. If batter seems too thick, add another egg white. Do not add water.

Heat corn oil to 350-360 degrees in a large kettle or Dutch oven. A cube of bread should fry to golden color within 60 seconds, without burning.

Holding shrimp by their tail, dip into batter, tap on side of bowl once, and then carefully place in oil. Fry until golden, turning once, about 40-60 seconds. Do not overcook!

Drain shrimp on paper towel or recycled brown paper sacks, keeping hot until serving. Wonderful with lemon slices, tartar sauce, or spicy cocktail sauce, according to your preference. Serves 4.

Not a NESTLÉ®-tested recipe.

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