Shrimp and vegetable tempura with dipping sauce

A familiar favorite

Tempura

Shrimp and vegetable tempura as usual.

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Serving 1 serving
Calories 450
Protein 18g
Fiber 2g
Typical estimate; recipes and portions vary.

Make it work for you

Regular or Better

Same food. You choose the version.

01

Regular

Shrimp and vegetable tempura as usual.

02

Better

Same tempura; choose a mix with more shrimp/veg and a sensible portion.

More options (protein, portion, fiber)
01

More protein

More shrimp pieces in the order.

02

Smaller portion

Smaller set; share.

03

More fiber

More vegetable tempura pieces.

Better = same dish, one useful change — not a different meal.

Cooking at home

Full recipe — Regular or Better

Same dish. Pick your version. Scale the servings.

Servings

Makes about 2 servings. Scale ingredients up or down for 1–4+.

Ingredient amounts are written for the base recipe. For more or fewer servings, multiply or divide roughly — cooking is not lab-perfect.

Regular

Shrimp and vegetable tempura as usual.

Better

Same tempura; choose a mix with more shrimp/veg and a sensible portion.

Ingredients

  • 300 g Shrimp raw
  • 200 g Sweet potato baked
  • 120 g All-purpose flour
  • 1 cup Rice vinegar
  • 500 ml Peanut oil
  • 2 Large egg

Instructions

  1. Whisk flour, egg, and ice-cold water into a thin batter.
  2. Dip shrimp and sweet potato slices in the batter.
  3. Deep-fry in hot oil until light and crisp; drain.
  4. Season lightly with salt.
  5. Serve immediately with dipping sauce.

Better steps keep the same dish — one useful change, not a different recipe.

Eating out

Order the food you came for.

Restaurant recipes vary. Start with the dish you want and use the same practical paths without overcomplicating the order.

Sources & review

Know where the information came from.

Last reviewed
August 15, 2026
Nutrition source
Typical shrimp and vegetable tempura estimate; recipes and portions vary

General food information only; not a substitute for personalized medical advice.