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High Protein Rice Lunch Box: Shrimp Tempura Rice Bowl Recipe

Name: High Protein Rice Lunch Box: Shrimp Tempura Rice Bowl Recipe
Total time: 35 min
Yield: 400 g
Ingredients: large shrimp, peeled and deveined 10 pieces; short-grain white rice, cooked 2 cups; all-purpose flour 1 cup; cornstarch 2 tbsp; egg 1 pieces; cold sparkling water 0.75 cup; vegetable oil (for frying) 2 cups; soy sauce 2 tbsp; mirin 1 tbsp; sugar 1 tsp; dashi stock 0.25 cup

Crispy shrimp tempura over rice is one of those high protein lunch boxes that makes you actually look forward to lunch. Crunch, protein, satisfaction.

Cook 35 min Difficulty NORMAL 540 kcal

#high protein

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Ingredients

Main ingredients

large shrimp, peeled and deveined 10 pieces
short-grain white rice, cooked 2 cups
all-purpose flour 1 cup
cornstarch 2 tbsp
egg 1 pieces
cold sparkling water 0.75 cup
vegetable oil (for frying) 2 cups

Seasonings/Sauce

soy sauce 2 tbsp
mirin 1 tbsp
sugar 1 tsp
dashi stock 0.25 cup

Nutrition summary

Carbohydrates 76 g 56%

Protein 21 g 16%

Fat 14 g 23%

Serving size 400g

Cooking steps

1

Cook 2 cups of short-grain white rice using your preferred method, keeping it warm in a covered bowl.
2

Prepare the tempura batter by gently mixing 1 cup all-purpose flour, 2 tbsp cornstarch, 1 beaten egg, and 3/4 cup cold sparkling water; do not overmix to keep the batter light.
3

Pat the 10 large shrimp dry, dredge lightly in some extra flour (not listed), then dip into the batter one by one.
4

Heat 2 cups of vegetable oil in a deep pan to 350°F (175°C); fry the shrimp in batches for 2–3 minutes each until crisp and golden. Drain on a rack or paper towel.
5

In a small saucepan, combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and 1/4 cup dashi stock. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
6

To assemble, divide the cooked rice between bowls, layer the crispy shrimp on top, and drizzle with the warm sauce right before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The large shrimp are the key ingredient. Their delicate texture and sweet flavor become the centerpiece when battered and fried, providing the main protein and the signature crunch that defines shrimp tempura rice bowls.

Q. Which element creates the irresistible crispy texture?

The tempura batter, made with cold sparkling water, flour, and cornstarch, is crucial for a light and crispy coating. Cold ingredients and proper oil temperature are essential to achieve a shatteringly crisp exterior on the shrimp.

Q. How should I control the oil temperature for perfect tempura?

Monitor oil heat closely; maintain it around 350°F (175°C) when frying shrimp. If the oil is too cool, the batter absorbs oil and becomes soggy; too hot, and the shrimp overcook before the crust sets. Fry in batches to keep the oil temperature stable.

Q. How many calories and protein does each serving provide?

Each serving (about 400g) contains approximately 540 kcal and 21g of protein, making this lunch box a satisfying, high-protein midday option.

Q. What prevents tempura from becoming soggy after frying?

To keep shrimp tempura crispy, drain them immediately on a rack or paper towel to let steam escape. Don't crowd the pan, and serve over rice only right before eating to protect the tempura from moisture.

High Protein Rice Lunch Box: Shrimp Tempura Rice Bowl Recipe

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