Appetizer/Small Plates Entrées Side Dishes

Peppered Shrimp Tempura

A light, peppery Japanese-style batter and a flavorful dipping sauce help create a distinctive fried shrimp specialty that can be served as an appetizer or entrée.
  • 0:14 TIME
  • 10 Portions
  • 452 calories



Rice flour2 cups
Seltzer water, ice cold16 fl oz
Minor's Shrimp Base No Added MSG Gluten Free1 1/2 tsp
Egg yolks1.5 oz
Black pepper, cracked1 tbsp
Shrimp, frozen, tail on, butterfly cut, 21/25 ct2 lb
Rice flour1 cup
Minor's General Tso's RTU Sauce 20.5 fl oz



  1. In a bowl, combine 2 cups rice flour, seltzer water, and Shrimp Base. Stir with wire whip to remove all lumps. Add egg yolks and pepper; blend well. The batter should be a heavy cream consistency.
  2. Dry shrimp on a paper towel. Dredge shrimp in 1 cup of rice flour. Shake off excess flour. Holding shrimp by the tail, dip each one into tempura pepper batter and place directly into a 350°F deep fryer. Cook for 2–3 minutes until golden brown.
  3. Serve each portion with 1/4 cup General Tso's RTU Sauce.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy452 kcal
Protein18 g
Fats, total3 g
Carbohydrate, total85 g
Sugars, total25 g
Fats, saturated1 g
Fiber, total dietary2 g
Sodium1459 mg
Calcium68 mg
Cholesterol161 mg
Iron1 mg
Vitamin C1 mg
Vitamin D11 IU