Shrimp Tempura
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.
- 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)
Instructions
- Peel and devein the shrimp, leaving tails on. Make 2–3 shallow slits on the underside to prevent curling. Pat dry.
- 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.
- Heat oil in a deep pot to 350°F (175°C).
- Lightly dredge shrimp in flour, then dip into the batter.
- Fry in small batches for 2–3 minutes until golden and crisp. Do not overcrowd the pot.
- Remove shrimp with a slotted spoon and drain on a wire rack or paper towels.
- 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
Find it online: https://thefamilycooking.com/shrimp-tempura/
