This recipe is all about that incredible textural contrast: crispy, golden-brown tempura against the creamy richness of avocado and the sweet juiciness of shrimp. Imagine yourself biting into that delicate crunch, followed by the burst of flavors—it's pure heaven! It's the kind of dish that’s incredibly impressive, yet surprisingly simple to make at home.
It’s perfect for a light lunch, a sophisticated appetizer, or even a fun weekend dinner. I've made it for friends, family—everyone loves it! I always get requests for the recipe afterward, which is always a wonderful compliment. I'm telling you, if you make this for a crowd, you'll be crowned the culinary queen of the party. And who wouldn't want that?
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Shallow dish
- Tongs
- Fry thermometer
- Baking sheet
- Parchment paper
- Large skillet or wok
Crispy-Shrimp-and-Avocado-Tempura
This recipe delivers a symphony of textures and flavors with its crispy tempura, creamy avocado, and succulent shrimp. Easy to make, yet elegant to serve, this dish is guaranteed to impress!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prepare your avocado. Slice one ripe avocado into 1/2-inch thick rounds. Seriously, don't skip this, trust me. I almost did, disaster averted. Immediately toss the slices with 1 tablespoon of fresh lemon juice to prevent browning. Whisk that lemon juice right in there; those avocados need it!
- Next up, the shrimp. Pat 1 pound of peeled and deveined shrimp dry with paper towels—super important for crispy tempura. Set them aside. If you're feeling fancy, use high-quality sushi-grade shrimp.
- Now get cracking on the tempura batter. In a large bowl, whisk together 1 cup of ice-cold water, 1 cup of all-purpose flour, and a pinch of salt. Whisk until you have a smooth batter. Dont' overmix! You want it a little bit lumpy, for maximum crispiness.
- Set up your tempura station. Fill a shallow dish with more ice-cold water. This is for dipping your shrimp and avocado—its crucial for getting a nice light, and crispy coating. Now, heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C). Use a thermometer, its worth it trust me.
- Dip and fry! Dip each shrimp one at a time in the ice water then into the tempura batter, making sure to remove any excess. Gently lower the shrimp into the hot oil. And the same for those avocado rounds!
- Fry until golden brown and crispy, about 2-3 minutes per side for the shrimp. The avocado is faster, closer to 1 minute, keep a close eye on it. If your oil gets too hot the tempura will burn before its cooked through. Remove the tempura with tongs and place it on a baking sheet lined with parchment paper to drain excess oil.
- Once all the shrimp and avocado are fried, give them a quick sprinkle with sea salt while they are still hot and serve immediately. Garnish with lime wedges. Perfection!
- Seriously, this dish is an experience. Crunchy, juicy, perfectly balanced flavors. If you make it, make sure to post a pic on Instagram and tag me! I wanna see your creations!
📝 Notes
- Use high-quality sushi-grade shrimp for the best flavor.
- Don't overmix the batter, some lumps are good for crispiness.
- Adjust cooking time based on the thickness of the shrimp and avocado slices.
- Serve immediately for best results
🍎 Nutrition
Calories: 300 kcal
Protein: 15g
Fat: 18g
Carbohydrates: 20g
Fiber: 4g
Calcium: 15mg
