Tempura Shrimp with Honey Mustard Dipping Sauce

Maximum appetizer or dinner luxury 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 heavenly tempura shrimp is a wonderful honey mustard dipping sauce that’s super simple to make.  The sauce is made with 2 kinds of mustard and honey.  That’s it.  Mix together and 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 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 super tasty honey mustard sauce.

Or treat yourself and make it whenever you want just because.

Let’s check out the ingredients.

For the Honey Mustard Sauce – Dijon mustard, yellow prepared mustard and honey

For the Tempura Shrimp – Large raw shrimp (peeled with the tails on, and deveined), sifted corn starch, sifted flour, egg, ice cold water, and canola oil

Here’s how to make it.

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 ½ inch high in the pan.  Add more if needed.

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).  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 while the shrimp are warm with honey mustard dipping sauce.

Next,

dig in and..

…enjoy.

Thank you so much for stopping by CCC!

More Shrimp Recipes You May Like:

Chipotle Shrimp Guacamole

Basil and Ginger Shrimp Sauce {Cocktail Sauce}

Grilled Shrimp with Browned Butter and Rice

Shrimp and Fried Rice

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC

0 from 0 votes
Print Recipe

Tempura Shrimp with Honey Mustard Dipping Sauce

Maximum appetizer or dinner luxury any day of the week!

Course Appetizer, Main Course, Side Dish
Cuisine American, Chinese
Keyword Dipping Sauce, Mustard Sauce, Shrimp, Tempura Shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

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 raw large 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:

  1. In a small bowl add Dijon mustard, yellow mustard, and the honey. Whisk together and set aside.

For the Tempura Shrimp:

  1. 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.

  2. For the Batter - In a medium size bowl, add water and egg. Whisk together. Add flour and whisk together.  Set aside for a moment.

  3. Cooking the Shrimp - Heat a medium size skillet on medium heat and add canola oil. The canola oil should be about ½ inch high in the pan. Add more if needed. 

  4. 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. 

  5. 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). 
  6. 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. 

  7. Serve while the shrimp is warm with honey mustard dipping sauce.