Baked ShrimpTempura


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 tempura recipe

Baked Shrimp and Veggie Tempura

Recipe Type: Entree
Cuisine: Japanese-American
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
  • 24 medium sized raw shrimp, peeled and deveined
  • 2 Tablespoons Grapeseed Oil (you can use canola too)
  • 1 egg
  • 1/2 cup Bisquick
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Chinese Five spice
  1. Preheat oven to 450 degrees
  2. Spray a baking sheet with non stick spray (like Pam)
  3. In a small bowl, beat the egg, soy sauce, five spice and oil until combined. Set aside.
  4. Dredge the shrimp in the egg mixture, then the bisquick mixture. Repeat.
  5. Place the shrimp on the baking sheet and bake for about 8 minutes.
  6. Serve with rice and fresh veggies. or Tempura baked veggies.

3 PP for 6 shrimp

baked shrimp and veggie tempura recipe

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!



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