Crispy Tempura Battered Shrimp

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on August 20, 2011

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    Looks good but cannot believe there is no seasoning in either the batter or the shrimp!

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  • on August 18, 2011

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    this batter is the pits. it needs to be "lightened" up with some
    corn starch and club soda or beer. like most of paula's dishes, it
    is just too heavy and greasy.

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  • on June 21, 2011

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    I tried this batter in sliced dory fish and rolled in bread crumbs before frying in a deep fryer. I adjusted the taste by adding salt and pepper to the fish, otherwise, the fish will turn out bland. It's ok for simple and basic coated deep fried fish. I will try with shirmp next time.

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  • on April 28, 2011

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    DONT EVEN WASTE YOUR TIME WITH THIS ONE GUYS! I even added tons of seasoning to the "tempura" batter and it still came out terrible and didnt even crisp up, i also tried it on chicken. i love paula deen but she should be ashamed of this one

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  • on April 26, 2011

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    Paula shouldn't ever deviate from her southern roots and try to expand into obviously alien areas of cooking (to her. The shrimp were covered in thick and doughy batter with no seasoning whatsoever. Thought I would try it rather than my Japanese recipe and was sorely disappointed.

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  • on July 20, 2009

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    Tempura batter is made with flour, and it can be all-purpose, cornstarch, club soda, and I like to put in some fresh herbs and sesame seeds. The veggies and shrimp should be lightly battered.

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  • on December 30, 2008

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    Simple and quick.

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