Crispy shrimp and vegetables in no egg beer batter – delicious Tempura recipe of a prawn snack with vegetables that combines tasty shrimp with flavored vegetables.
You can use frozen shrimp tails for this recipe – they are easier to clean, and it will not affect the taste of the dish. Batter without eggs with beer is used most often for seafood and fish dishes – beer gives a new taste and a beautiful color to the finished dish, and vegetables fried in batter preserve the vitamins.

Русский

SHRIMP TEMPURA RECIPE

Ingredients (4 servings)

  • 400 g thawed Shrimp
  • 1 Bell Pepper
  • 1 Zucchini
  • 4 Sprigs of Cauliflower
  • 4 Sprigs of Broccoli
  • 1 Lemon and 1 Lime Zest
  • Wooden Skewers
  • Oil for frying

For the batter

  • 500 ml of Beer
  • 350 g of Flour
  • 1 tsp of Baking Powder
  • Salt
  • Flour for Breading

For salt with spices

  • 1 tsp of Oregano
  • 0.5 tsp of Dried Dill
  • 2 tsp. of Paprika
  • 1/4 tsp of Hot Pepper
  • 5 tbsp. of Salt

Instructions

Wash the shrimp; remove the head and shell, keeping the last scale. Remove the insides through the incision on the back. Strung shrimp on skewers.

Cut zucchini in half, and then cut into sticks. Cut bell pepper into large pieces. Divide cauliflower and broccoli into small twigs.

Put 350 g of flour in a bowl, add one tsp of salt, and 1 tsp of baking powder. Gradually add the beer, stir well.

Heat the oil for frying in a deep saucepan over medium heat.
Put some flour into a bowl, roll vegetables and shrimp in flour.
Dip vegetables and shrimp in batter and dip in hot oil. Fry until golden brown, put on a paper towel. Fry in small portions so that the oil temperature does not decrease.

Put the salt in a blender. Add all the spices, grind in a blender.

Sprinkle the vegetables and shrimp with spiced salt, grate some lemon and lime zest.

shrimp tempura with vegetables
Shrimp & Vegetables Tempura 
★★★★★
    Crispy shrimp and vegetables in no egg beer batter – delicious Tempura recipe
    Shrimp and Vegetable Tempura 
    Servings: 4


Ingredients
  • 400 g thawed Shrimp
  • 1 Bell Pepper
  • 1 Zucchini
  • 4 Sprigs of Cauliflower
  • 4 Sprigs of Broccoli
  • 1 Lemon and 1 Lime Zest
  • Oil for frying
  • Wooden Skewers
    • For the batter
  • 500 ml of Beer
  • 350 g of Flour
  • 1 tsp of Baking Powder
  • Salt
  • Flour for Breading
Instructions
  1. Wash the shrimp; remove the head and shell, keeping the last scale. Remove the insides through the incision on the back. Strung shrimp on skewers.
Cut zucchini in half, and then cut into sticks. Cut bell pepper into large pieces. Divide cauliflower and broccoli into small twigs.
  2. Put 350 g of flour in a bowl, add one tsp of salt, and 1 tsp of baking powder. Gradually add the beer, stir well.
Heat the oil for frying in a deep saucepan over medium heat. 
Put some flour into a bowl, roll vegetables and shrimp in flour. 
Dip vegetables and shrimp in batter and dip in hot oil. Fry until golden brown, put on a paper towel, grate some lemon and lime zest.
    shrimp tempura, beer batter shrimp tempura
      Shrimp and Vegetable Tempura