This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: Shrimp (400 g); Carrot (1 piece); Onion (1 piece); Broccoli (1 cup); Flour (1 cup); Cornstarch (2 tablespoons); Egg (1 piece); Water (very cold) (1 cup); Vegetable oil (3 cups); Salt (1 pinch)

by Waatokok Kitchen

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45 viewsTotal time: 40 min

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Shrimp and vegetables coated in a light, cold batter and fried until crispy.

Servings: 4
Prep: 20 min
Cook: 20 min
Difficulty: Medium
Category: Main course, Appetizer
Cuisine: Japanese
Serve: Hot
Texture: Crispy / Crunchy, Juicy
Techniques: Fry
Meal: LunchDinner

Family meal
Party

Tips

Keep the dough cold and mix it as little as possible; this helps create a light, crispy crust.

Ingredients

Shrimp (400 g)
$76.00 MXN
Carrot (1 piece)
≈ $1.10 MXN
Onion (1 piece)
≈ $3.07 MXN
$27.90 MXN/kg
Broccoli (1 cup)
No price yet
Flour (1 cup)
No price yet
Cornstarch (2 tablespoons)
No price yet
Egg (1 piece)
$2.58 MXN
$2.58 MXN/piece
Water (very cold) (1 cup)
$0.78 MXN
Vegetable oil (3 cups)
$35.49 MXN
Salt (1 pinch)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $119.02 MXN

≈ $29.76 MXN per serving

6 of 10 ingredients

priced

60%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Pot
Mixing bowl
Tongs

Steps

1. Prepare the ingredients10 min
Before this step, you must devein and clean the shrimp, leaving the tails on. Dry the shrimp thoroughly and season with salt; cut the vegetables into thin strips or slices.
2. Prepare the dough8 min
Mix the flour and cornstarch; in another bowl, beat the egg with very cold water, add it all at once to the flour mixture, and stir just enough to combine, leaving some lumps—do not overmix. Prepare the batter right before frying and work quickly to keep it cold.
3. Fry18 min
Heat the oil to 170–180°C (340–355°F); dip each shrimp and vegetable in the cold batter and fry in batches for 2–3 minutes, until golden brown and crispy—the shrimp will be ready when they turn completely opaque and pink.
4. Serve2 min
Drain on paper towels and serve immediately, while it's still crispy.