Shrimp Tempura

Why You’ll Love This Recipe

You’ll love this shrimp tempura recipe for its crisp, non-greasy coating and tender shrimp inside. The batter is made with a few simple ingredients and comes together quickly for a fast, delicious appetizer or main course. It’s also versatile—serve it as part of a bento box, with udon, or alongside vegetable tempura for a complete meal. Once you master the batter technique, you’ll want to tempura everything.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp (peeled and deveined, tails on)
• All-purpose flour
• Cornstarch
• Ice-cold water
• Egg
• Baking soda (optional, for extra lightness)
• Salt
• Vegetable oil (for deep frying)
• Optional: tempura dipping sauce (tentsuyu), made from soy sauce, mirin, and dashi

Directions

1. Prep the shrimp: Peel and devein the shrimp, leaving the tails on. Make 2–3 shallow slits on the underside of each shrimp to prevent curling while frying. Pat dry with paper towels.
2. Make the batter: In a bowl, lightly beat the egg, then mix in ice-cold water. Gently stir in the flour, cornstarch, salt, and optional baking soda. Do not overmix—the batter should be slightly lumpy.
3. Heat the oil: Pour vegetable oil into a deep pan or pot and heat to 350°F (175°C).
4. Dredge and dip: Lightly coat each shrimp in flour, then dip into the cold batter, allowing excess to drip off.
5. Fry: Carefully place the battered shrimp into the hot oil. Fry 3–4 shrimp at a time for about 2–3 minutes, or until light golden and crisp.
6. Drain: Remove and place on a wire rack or paper towels to drain. Serve immediately with dipping sauce.

Servings and timing

This recipe serves 4 and takes about 30–35 minutes total, including prep and frying.

Variations

• Vegetable Tempura: Use the same batter to fry sliced sweet potatoes, zucchini, bell peppers, or green beans.
• Spicy Tempura: Add a pinch of cayenne or chili powder to the batter or serve with a spicy dipping sauce.
• Panko-Crusted Option: For a crunchier texture, dip the battered shrimp in panko breadcrumbs before frying (note: not traditional for tempura).
• Gluten-Free: Use a gluten-free flour blend and tamari in the dipping sauce.

Storage/Reheating

• Storage: Best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 1 day.
• Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp again. Avoid microwaving.
• Freezing: Freeze cooked tempura on a tray, then store in freezer-safe bags. Reheat from frozen in the oven.

FAQs

What kind of shrimp is best for tempura?

Use large shrimp (16–20 count per pound), peeled and deveined, with tails on for easy handling and presentation.

Why is my tempura not crispy?

Make sure your batter is ice-cold, the oil is hot enough (350°F), and don’t overcrowd the frying pan. Fry in small batches.

Can I use sparkling water instead of still water?

Yes. Sparkling water helps create an even lighter, airier batter. Just make sure it’s cold.

Do I need to pre-cook the shrimp?

No. The shrimp will cook quickly during the deep frying process—about 2–3 minutes is enough.

Can I reuse the oil?

Yes. Strain the oil through a fine sieve once cooled and store it for future frying, ideally not more than twice.

What is the best flour for tempura?

All-purpose flour works well, but tempura flour (found in Asian markets) is specially blended for light, crispy texture.

How do I keep the batter cold?

Use ice water and chill the bowl in the fridge before mixing. You can also set the batter bowl in a larger bowl of ice.

What should I serve with shrimp tempura?

Serve with tempura sauce (tentsuyu), steamed rice, miso soup, or a simple salad with ginger dressing.

Can I make the batter ahead of time?

It’s best to make the batter right before frying. A fresh, cold batter yields the crispiest results.

Is tempura the same as deep-fried?

Yes, but tempura uses a specific style of light batter and frying method, resulting in a more delicate, airy crust.

Conclusion

Shrimp tempura is a delicious and elegant dish that’s easier to make at home than you might think. With its light, crispy coating and juicy shrimp inside, it’s perfect as an appetizer, side, or main course. Once you try this recipe, you’ll be hooked on making restaurant-quality tempura from the comfort of your kitchen.

Shrimp Tempura

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Shrimp tempura is a classic Japanese dish featuring large shrimp coated in a light, crispy batter and deep-fried to golden perfection. It’s crunchy, airy, and typically served with a savory dipping sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Japanese
• Diet: Halal

Ingredients

• 1 lb large shrimp (peeled and deveined, tails on)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 egg
• 3/4 cup ice-cold water (or sparkling water)
• 1/4 tsp salt
• 1/4 tsp baking soda (optional)
• Vegetable oil, for frying
• Optional: extra flour for dredging
• Optional: tempura dipping sauce (soy sauce, mirin, dashi)

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Instructions

1. Peel and devein the shrimp, leaving tails on. Make 2–3 shallow slits on the underside to prevent curling. Pat dry.
2. In a bowl, beat the egg with ice-cold water. Gently mix in flour, cornstarch, salt, and baking soda. Do not overmix; batter should be lumpy and cold.
3. Heat oil in a deep pot to 350°F (175°C).
4. Lightly dredge shrimp in flour, then dip into the batter.
5. Fry in small batches for 2–3 minutes until golden and crisp. Do not overcrowd the pot.
6. Remove shrimp with a slotted spoon and drain on a wire rack or paper towels.
7. Serve hot with dipping sauce, rice, or noodles.

Notes

• Keep the batter cold for the crispiest texture—use ice water and a chilled bowl.
• Don’t overmix the batter—lumps are okay and help form a lighter crust.
• Use a thermometer to maintain consistent oil temperature while frying.

Nutrition

• Serving Size: 1/4 of recipe (approx. 4–5 shrimp)
• Calories: 230
• Sugar: 0g
• Sodium: 430mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 115mg