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Crispy Fried Tempura style Shrimp (prawns) wrapped in fresh crisp lettuce leaves and coated in a beautiful Teriyaki sauce.
This is the best of both worlds. Less fattening than one of the world’s favourite foods of all time — Crispy Oven Fried Beer Batter Crumbed Shrimp — but so incredibly crispy no one knows they’re not deep fried.
For the love of god. Not another lettuce wrap recipe?! I know, I know. I hang my head in shame. I’ve seen so many lately my eyeballs are turning green. But then…these happened. If your tired of your boring old lettuce wraps and need some crispy fried stuff in your lives…make.these.
And now…we can all go live in a happy place. Where everything is crumbed and low in fat and calories, but super juicy and taste deep fried.
This was once again one of my, ‘I want tempura and I want Teriyaki but I don’t want to gain any weight just by looking at it,’ situations. So three became one. And they lived happily ever after. Because it’s no secret my love for Teriyaki runs deep…with Teriyaki Chicken Stir Fry and Teriyaki Glazed Salmon up in here already. That’s it right there.
Drizzle on some of that good lovin’ Teriyaki sauce. Proceed to stuff your face. With chopsticks. To keep the mood going.
More Recipes:
Garlic Prawn (Shrimp) Salad Wonton Cups
Cauliflower Hash Brown Egg Cups (Low Carb and Gluten Free)
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Oven Fried Tempura Batter Shrimp Lettuce Wraps with a Teriyaki Sauce
Ingredients
- 1 pound batch of our Oven Fried Beer Batter Crumbed Shrimp see link to that recipe in notes
Teriyaki Sauce:
- ¼ cup soy sauce
- ¼ cup mirin sweet Japanese rice wine
- 2 tablespoons honey optional
- 1 tablespoons rice wine vinegar or apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic or 1 clove garlic, minced
Additional:
- 1 head lettuce of choice rinsed and leaves separated
- 1 large carrot grated
- 1 medium red capsicum/bell pepper grated
Instructions
- Use our crispy oven fried beer batter crumbed shrimp recipe for the crumbed shrimp.
- While they’re oven-frying, make your Teriyaki sauce:Combine all of the Teriyaki sauce ingredients into a small saucepan. Bring to a boil; reduce heat and gently simmer until the sauce has thickened.
To serve:
- Divide the grated vegetables into each lettuce cup; place about 10 shrimp into each, tails removed; and drizzle with the teriyaki sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey, Karina! I just made these tonight, and they were super tasty. I used unsweetened shredded coconut in lieu of the Panko, and it added a nice flavor..thanks for the recipe! I had never even considered baking shrimp.
Oh Hannah YUM! Coconut prawns is genius and has been on my list of recipes to do! Thank you for trying it out that way and letting me know! now I want some too 😉 Xx
I love tempura. Words can never describe my love with it. Thanks for the the tip with the olive oil spray. May be that’s why I’ve never made any restaurant tempura. Anyway, thank you dear. I love your recipe so much.
Thank you Myrtice! I hope you try them this way! Xx