Shrimp and Vegetable Tempura

Bring some excitement to your lunch with this delicious and visually appealing shrimp and vegetable tempura bento box. Made with crispy and golden-brown tempura-battered shrimp, bell pepper, zucchini, and carrots, this dish is a crunchy and flavorful option that will satisfy your cravings for a tasty meal. Served with a side of fluffy rice, and a medley of fresh and colorful veggies, and egg, this bento box is a wholesome and balanced meal that is perfect for a busy day at work or school.


  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup ice-cold water
  • Canola oil for frying
  • 2 bell peppers, sliced
  • 2 zucchinis, sliced
  • 2 carrots, sliced
  • Cooked white rice for serving
  • Soy sauce for serving


  1. In a bowl, Stir together the flour, baking powder, and salt. In another bowl, Mix the egg and ice-cold water.
  2. Pour the egg blend into the flour mixture and stir until well combined. The batter should be slightly thick and bubbly.
  3. In a large pot or deep fryer, heat the canola oil over medium-high heat until it reaches 350°F.
  4. Dip the shrimp and sliced vegetables into the batter, one piece at a time, and gently drop them into the hot oil. Fry until golden brown, about 2-3 mins. Take it out with a slotted wooden spoon and drain it on paper towels.
  5. Serve the tempura shrimp and vegetables over cooked white rice with soy sauce for dipping. Enjoy!

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