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Shrimp Batter - Shrimp Tempura Lollipops

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Serves Makes about 16 shrimp lollipops | Prep Time 15 | Cook Time 20

Why I Love This Recipe

The word 'tempura' comes from the Latin root 'tempora,' referring to the Catholic practice of eating fried foods during Lent. Portuguese missionaries introduced this cooking technique to Japan in the 16th century, where it became a beloved culinary tradition.

Ingredients You'll Need

1 pound (16-20 count) shrimp, peeled and deveined, tails left on
1 cup all-purpose flour
1⁄2 cup cornstarch
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup ice water, divided
Vegetable oil for frying (about 2 cups)
Lollipop or skewer sticks


Thaw the shrimp if frozen, rinse and pat dry with paper towels.

In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.

Gradually whisk in 3⁄4 cup of the ice water until a smooth, slightly thick batter forms. Add more water if needed, 1 tablespoon at a time.

Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F.

Working in batches, dip the shrimp into the batter, allowing excess to drip off. Carefully lower into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.

Remove the shrimp with a slotted spoon and drain on a wire rack or paper towel-lined plate.

Once cooled slightly, carefully insert a lollipop or skewer stick into the tail end of each shrimp.

Serve warm, with your choice of dipping sauce. Enjoy these fun and crispy shrimp lollipops!

Pairs Well With

A refreshing lemon-ginger fizz or a crisp, dry Riesling wine.

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