Shrimp Tempura Curry recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs crispy shrimp tempura with Japanese-style curry and rice.
This one-bowl meal pairs crispy shrimp tempura with Japanese-style curry and rice. The rich, subtly sweet curry and the shrimp’s crisp, savory coating make it a satisfying choice for lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 796g serving): 885.8 kcal · protein 26.4g · carbohydrate 116.1g · fat 32.9g · sodium 918.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Once the curry starts simmering, stir slowly as you mix in the powder so it doesn’t stick to the bottom.
Tips: Pat the shrimp dry and press the breadcrumbs on firmly so the coating is less likely to come off while frying.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 3 pc
- Curry powder — 20 g
- Onion — 0.5 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Flour — 1 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 3 Tbsp
- Cooking oil — 2 Tbsp
- Water — 250 ml