Ingredient

Batter

• ¾ cup all‑purpose flour

• 6 Tbsp cornstarch

• 2¼ tsp baking soda

• ½ tsp salt

• 3 cups cold club soda

Shrimp

• 1 lb uncooked shrimp (26–30 per lb), peeled and deveined

For Frying

• Oil for deep‑fat frying

For Serving

• Sweet chili sauce, optional

Directions

1. Make the Batter In a large bowl, combine the flour, cornstarch, baking soda, and salt. Stir in the cold club soda just until combined — the mixture will be lumpy, which is perfect for tempura texture.

2. Prepare the Shrimp Using a paring knife, cut small slits along the inside curve of each shrimp. This helps the shrimp lie flat and prevents curling during frying.

3. Heat the Oil In an electric skillet or deep‑fat fryer, heat oil to 375°F.

4. Batter & Fry Dip shrimp into the batter, letting excess drip off. Place directly into the hot oil. Fry a few at a time for 1–2 minutes, or until golden brown. Drain on paper towels.

5. Serve Enjoy hot with sweet chili sauce, if desired.

Nutrition Facts —

1 Tempura Shrimp

Calories: 45–60 Total Fat: 2.5–3.5 g Saturated Fat: 0.4–0.6 g Cholesterol: 20–25 mg Sodium: 95–130 mg Total Carbohydrates: 3–5 g Sugars: 0 g Protein: 3–4 g

Optional Add‑Ons

• Sweet chili sauce (1 Tbsp): +35–45 calories

• Extra batter cling: +5–10 calories per shrimp