Tempura Shrimp Salad Recipe

Prepare vegetables

Rinse the spring mixed greens and spin or pat dry thoroughly. Place greens in a large salad bowl. Thinly slice the cucumber and halve the cherry tomatoes; add to the bowl. Add the thinly sliced red onion (if using) and chopped chives or parsley. Toss gently to combine and set aside in the refrigerator while you make the shrimp and dressing so the greens stay crisp.

Right before serving, gently toss the salad with about half the honey mustard dressing (reserve some dressing for plating) or dress each plate individually to avoid sogginess. Keep lemon wedges on the side for guests to squeeze over the shrimp if desired.

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are left on, ensure they are dry. Lightly season the shrimp with 1/8 tsp salt and a small pinch of black pepper.

Make tempura batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1/2 tsp salt. In a separate small bowl combine the lightly beaten egg and ice-cold sparkling water. Pour the egg mixture into the dry ingredients and stir briefly with chopsticks or a fork; the batter should be lumpy and cold — do not overmix. Keep batter in the fridge until ready to use to maintain chill.

Heat oil

Heat vegetable oil in a deep sauté pan or heavy-bottomed pot to 350°F (175°C) — if you don't have a thermometer, heat oil over medium-high until a small drop of batter sizzles and rises immediately. Maintain consistent temperature; adjust burner as needed.

Fry shrimp

Working in batches (do not overcrowd), dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 2–3 minutes per batch until batter is light golden and crisp and shrimp are opaque and cooked through. Use a slotted spoon to transfer shrimp to a paper towel-lined rack or plate to drain. Keep finished shrimp warm in a low oven (200°F / 90°C) on a baking sheet while frying remaining shrimp.

Taste one shrimp and adjust seasoning by sprinkling a tiny pinch of salt if needed before plating.

Make dressing

In a small bowl whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar (or lemon juice). Add olive oil, salt, and black pepper and whisk until smooth. Taste and adjust acidity or sweetness: add more honey for sweetness or a splash more vinegar for brightness. If the dressing is too thick, whisk in up to 1 teaspoon of water to reach a drizzling consistency.

Reserve about 2 tablespoons of dressing per serving to drizzle over plated salads and keep the remainder refrigerated. Dressing will keep for up to 3 days in an airtight container.