Tempura Shrimp with Honey Mustard Dipping Sauce

Tempura-Shrimp-with-Honey-Mustard-Sauce

Tempura shrimp is so good and so very easy to make.

And no worries if you don’t have a deep fryer, it can be lightly fried in canola oil in a regular old skillet.

I don’t know what it is about tempura but it tastes so darn good and it’s made with only a few ingredients that are right out of the pantry.

For a quick and easy dipping sauce, this one is made with a couple kinds of mustard and honey.  Then wella, done.

Tempura shrimp makes a wonderful appetizer and also a meal if you end up eating them all like I do.

This is one of those recipes that seems like it would be harder to make than it really is.

I think the hardest part about making these super delish shrimp is deveining them.  Which isn’t really hard, it just takes a little time.

So keep an eye out for when large raw shrimp goes on sale.  Then stock up and make this quick and easy tempura shrimp and super tasty honey mustard sauce.

And go ahead and make it just for yourself for a special treat.  You deserve it!

Have a wonderful weekend and thank you so much for stopping by.

Let’s check out the ingredients.

Tempura-Shrimp-with-Honey-Mustard

Large raw shrimp (peeled with the tails on, and deveined), sifted corn starch, sifted flour, egg, ice cold water, canola oil; Dijon mustard, yellow prepared mustard, and honey.

Here’s how to make it.

For the Honey Mustard Sauce:

1-add-dijon-to-bowl

In a small bowl add the Dijon mustard…

2-add-mustard-to-bowl

…yellow mustard…

3-add-honey-to-bowl

…and honey.

4-mix-honey-mustard

Next,

5-mix-honey-mustard

whisk together and set aside.

For the Tempura Shrimp:

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Lay the shrimp on a plate and…

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…using a small wire strainer,

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sift the corn starch over each side of the shrimp.  Set aside for a moment.

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In a medium size bowl, add the water.

10-add-egg-to-batter

Then,

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add the egg,

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and whisk together.

13-add-flour-to-batter

Next, add the flour…

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…and,

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whisk together.

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Heat a large skillet on medium heat and add the canola oil.

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The canola oil should be about ½ inch high in the pan. Add more if needed.

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Add a couple drops of the tempura batter into the pan and when it sizzles,

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18-shrimp-in-batter

Dip the shrimp in the batter and…

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….carefully add the shrimp to the pan.

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When the shrimp turns a golden color on the bottom side, turn them over (about 3 minutes).  Let the shrimp cook on the other side until it also turns a golden color (about 2 to 3 more minutes).

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Remove the shrimp from the skillet and lay them on a plate with a paper towel.

2-Tempura-Shrimp-with-Honey-Mustard-Sauce

Serve while hot with honey mustard dipping sauce.

4-Tempura-Shrimp-with-Honey-Mustard-Sauce

Next,

3-Tempura-Shrimp-with-Honey-Mustard-Sauce

dig in and..

5-Tempura-Shrimp-with-Honey-Mustard-Sauce

…enjoy.

Tempura Shrimp with Honey Mustard Dipping Sauce

Yield: Serves 2 to 3

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

For the Honey Mustard Dipping Sauce:
¼ cup Dijon mustard
1 tablespoon yellow prepared mustard
3 tablespoons honey

For the Tempura Shrimp:
12 raw shrimp, peeled with tails on, deveined
3 teaspoons sifted corn starch
1/4 cup ice cold water
1 egg, beaten
3 tablespoons sifted flour
1 cup canola oil (amount may vary depending on size of pan)

Directions:

For the Honey Mustard Sauce:
In a small bowl add the Dijon mustard, yellow mustard, and the honey. Whisk together and set aside.

For the Tempura Shrimp:
Lay the shrimp on a plate and using a small wire strainer, sift the corn starch over each side of the shrimp. In a medium size bowl, add the water and egg. Whisk together. Add the flour and whisk together. Heat a medium size skillet on medium heat and add the canola oil. The canola oil should be about ½ inch high in the pan. Add more if needed. Add a couple drops of the tempura batter into the pan and when it sizzles, dip the shrimp in the batter and carefully add the shrimp to the pan. When the shrimp turns a golden color on the bottom side, turn them over (about 3 minutes). Let the shrimp cook on the other side until it also turns a golden color (about 2 to 3 more minutes). Remove the shrimp from the skillet and lay them on a plate with a paper towel. The tempura shrimp may need to be cooked in batches depending on the size of the pan. Serve while hot with honey mustard dipping sauce.

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7 Responses to “Tempura Shrimp with Honey Mustard Dipping Sauce”

  1. Thalia @ butter and brioche — February 28, 2015 @ 7:10 pm (#
    1
    )

    I love tempura.. especially when it’s as delicious as you’ve made it here! I am so craving this shrimp right now.. and all that honey mustard sauce too.

    Reply

    • Nancy — February 28th, 2015 @ 7:42 pm

      Hi Thalia, thank you very much. I was rushing when taking the pictures of this so I could hurry up and eat it. The honey mustard sauce is really good with it too. Have a nice rest of the weekend!

      Reply

  2. Carol — August 23, 2015 @ 10:05 pm (#
    2
    )

    I think you left out a step. I am supposing that you dip the shrimp in the batter after coating with cornstarch before frying, right?

    Reply

    • Nancy — August 23rd, 2015 @ 10:58 pm

      Hi Carol, thank you so much for your comment. You’re right, I did leaving this part out. I just added this step and the pictures. Thank you again for letting me know! Have a great week!

      Reply

  3. Carol — August 24, 2015 @ 10:14 am (#
    3
    )

    Glad to be of help! Thanks for the recipe, will be trying out soon

    Reply

  4. Michelle — February 29, 2016 @ 12:02 pm (#
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    )

    Thank you for the recipe! I’m making shrimp with honey mustard tonight, and your idea looks wonderful!

    Reply

    • Nancy — March 22nd, 2016 @ 7:39 am

      Hi Michelle, thank you and I hope it turned out delicious for you!

      Reply

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