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Lynds
Sep 17, 20203 min read

Crispy Tempura Shrimp with Coleslaw


Easy, simple, timeless......


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I love love shrimp.... like really love it, any way you can make it. I'm not sure I can accurately describe said love, it may have no words... I love when it's a healthy clean protein, I love when it's deep fried and delicious, so when I had a busy week where I didn't get a chance to go shopping, and all I had was my pantry and my freezer... this was poetic licence to make fried tempura shrimp for dinner.



You know me.... I love all things wild and organic and these wild Argentinian shrimp makes my heart feel good both for the environment but also the health of my family. A perfect foundation for food creativity!




I did the typical wash... but I started with organic flour with organic paprika. I dusted the shrimp with this flour mix, and while I pat the shrimp in advance with paper towel, I didn't try too hard to get it bone dry so that the shrimp grabbed on to the flour well.





To crisp up these shrimp I also used an organic egg and organic cashew milk wash. Pacific Brand is seriously my favourite non dairy milk going. It is organic, and I find cashew far more hearty and creamy than almond milk. If you are any way like me and learnt late in life that you can't eat dairy... please try this nut milk first... it might just be your way to living life in your new normal without the displeasure I found before I found my new favourite dairy free substitutes.




lastly, tempura crumbs.... the cashew milk and egg really allowed the crumbs to cling. I had already preheated a pan with high heat oil and as I finished this final coat, I transitioned each of them to the pan to fry.




Now I seriously had to do well by these fine specimens... and paired it with a hearty coleslaw. I used green and red cabbage with some carrot but mostly a simple dressing.



You can't go wrong with 1/2 cup of mayonnaise, with 1/8 cup of Dijon, 1/8 cup of grainy mustard, with a splash of lemon juice, heavy pepper, a touch of salt and from there taste and decide whether you would benefit from a splash of apple cider vinegar for some acid or additional saltiness... it often works out different each time and while it's great to follow a precise ingredient list.... the simple test of sampling to taste a dressing before you add it to a salad... gives the home chef a sense of surety in your skill... so just taste it out rather than completely follow a script. Cooking is an experience... sure we have to eat, but if you are here reading this, you want to explore some different ideas and change it up... I'm here to help! If you have any requests or ideas, I am open... this is a community and I love trying new things or embracing new ideas... I will respond if you comment... have a great day



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