Tempura Shrimp with Honey Mustard Sauce
This tempura shrimp is maximum appetizer or dinner luxury for any day of the week.
Tempura shrimp tastes amazing and its actually very easy to make.
In this recipe, the tempura shrimp are lightly fried in a skillet with canola oil so no need to have a deep fryer in order to make this.
I don’t know what it is about tempura, but it tastes so darn good, and it’s made with just a handful of basic ingredients, corn starch, all-purpose flour, egg and ice water.
Also included with this tempura shrimp is a tangy and sweet honey mustard dipping sauce that’s simple to make.
The sauce is made with 2 ingredients, mustard and honey. That’s it.
Mix together and wella, done.
Tempura shrimp makes a wonderful appetizer and also a main dish 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 this delicious 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 honey mustard sauce.
Let’s check out the ingredients.
Honey Mustard Sauce – Dijon mustard, yellow prepared mustard and honey
Tempura Shrimp – Large raw shrimp (peeled with the tails on, and deveined), sifted corn starch, sifted flour, egg, ice cold water, and canola oil
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Honey Mustard Sauce:
In a small bowl add Dijon mustard…
…yellow mustard…
…and honey.
Next,
whisk together and set aside.
For the Tempura Shrimp:
Preparing the Shrimp for the Batter – Lay the shrimp on a plate and…
…using a small wire strainer,
sift corn starch over each side of the shrimp.
Set aside for a moment.
For the Batter – In a medium size bowl, add the water.
Then,
add the egg,
and whisk together.
Next, add flour…
…and,
whisk together.
Heat a large skillet on medium heat and add canola oil.
The canola oil should be about 1/2 inch deep in the pan.
Add more if needed.
If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.
To the pan, add a couple drops of tempura batter 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).
If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.
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 paper towel-lined plate.
Serve the shrimp warm with…
…honey mustard dipping sauce.
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Tempura Shrimp with Honey Mustard Sauce
Ingredients
For the Honey Mustard Dipping Sauce:
- 1/4 cup Dijon mustard
- 1 tablespoon yellow prepared mustard
- 3 tablespoons honey
For the Tempura Shrimp:
- 12 large raw shrimp peeled and deveined with tails on
- 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
Instructions
For the Honey Mustard Sauce:
- In a small bowl add Dijon mustard, yellow mustard, and the honey. Whisk together and set aside.
For the Tempura Shrimp:
- Preparing the Shrimp for the Batter - Lay the shrimp on a plate and using a small wire strainer, sift the corn starch over each side of the shrimp. Set aside for a moment.
- For the Batter - In a medium size bowl, add water and egg. Whisk together. Add flour and whisk together. Set aside for a moment.
- Cooking the Shrimp - Heat a medium size skillet on medium heat and add canola oil. The canola oil should be about 1/2-inch deep in the pan. Add more if needed. If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.
- To the pan, add a couple drops of the tempura batter 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). If at any time the oil gets too hot and starts to smoke, turn off the heat and move the skillet onto an unused burner.
- Remove the shrimp from the skillet and lay them on a paper towel-lined plate. The tempura shrimp may need to be cooked in batches depending on the size of the pan.
- Serve the shrimp warm with honey mustard dipping sauce.
Video
Appetizer Recipes
Here are more appetizer recipes you may like “Twice-Baked Browned Butter, Bacon and Cheese Stuffed Potatoes“, “Antipasto Salad with Salami” and “Wonton Cheese Bites with 4 Varieties“.
Shrimp Recipes
More Shrimp Recipes You May Like:
Basil and Ginger Shrimp Cocktail Sauce
Grilled Shrimp with Browned Butter and Rice
That tempura looks fantastic! Looking forward to trying it. Some years back, my mom and I were enjoying coconut-breaded shrimp, and we learned how to make a sauce that’s similar, but slightly more complicated. It’s dijon mustard, honey, orange marmalade, and rice vinegar. The vinegar helps cut the sweetness, while adding depth. Thanks for posting the recipe! Corn starch is a miracle ingredient, isn’t it?! We couldn’t believe how wonderfully crispy it makes our tofu. I hadn’t thought to coat the shrimp w/it, but that totally makes sense. Thanks! Best, Bev
Hi Beverly, thank you for your comment. Coconut-breaded shrimp sounds so delicious and I’m sure your sauce tastes wonderful. Thank you for including the ingredients for your sauce. I’m going to for sure try it the next time I make shrimp. Thank you again!
Thank you for the recipe! I’m making shrimp with honey mustard tonight, and your idea looks wonderful!
Hi Michelle, thank you and I hope it turned out delicious for you!
Glad to be of help! Thanks for the recipe, will be trying out soon
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?
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!
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.
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!