Yup, another National Food Day recipe. January 7 is National Tempura Day. I love tempura fried fish and veggies too. But, well, I suppose on occasion it’s definitely okay to have. I decided to try baking the shrimp and the veggies using two different methods.
Today, I am going to share the shrimp tempura recipe and tomorrow I will post the recipe for how I made the veggies.
Baked Shrimp and Veggie Tempura
Prep time
Cook time
Total time
Author: Marlene Baird
Recipe type: Entree
Cuisine: Japanese-American
Serves: 4
Ingredients
- 24 medium sized raw shrimp, peeled and deveined
- 2 Tablespoons Grapeseed Oil (you can use canola too)
- 1 egg
- ½ cup Bisquick
- 1 Tablespoon Soy Sauce
- 1 teaspoon Chinese Five spice
Directions
- Preheat oven to 450 degrees
- Spray a baking sheet with non stick spray (like Pam)
- In a small bowl, beat the egg, soy sauce, five spice and oil until combined. Set aside.
- Dredge the shrimp in the egg mixture, then the bisquick mixture. Repeat.
- Place the shrimp on the baking sheet and bake for about 8 minutes.
- Serve with rice and fresh veggies. or Tempura baked veggies.
PP Value
3 PP for 6 shrimp
I have to tell you that I was pleasantly surprised how much the hubby loved these. He especially loved the baked tempura veggies. I promise to post that one tomorrow.
In the mean time I will leave you with some “food for thought”
“The door of opportunity won’t open unless you do some pushing.”
Have a great day!
Marlene
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These look delicious! I love tempura but shy away from any recipe that starts with “heat 3 cups of oil . . . ” Thanks!
Good thing because this one doesn’t start out that way. You don’t heat oil in this recipe.
I have never tried making this before! I think I will have to give it a try now! We are trying to eat more seafood.
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