Crispy, golden, and impossibly light—tempura shrimp is a Japanese classic that’s easier to make at home than you’d think! With a delicately crisp batter and juicy shrimp inside, this dish is perfect as an appetizer, side, or even a main meal with dipping sauces and rice. Get ready to impress your taste buds with this restaurant-quality tempura.
Why You’ll Love This Recipe
- Crispy Perfection: The airy batter creates an ultra-light, crunchy coating.
- Simple Ingredients: You only need a handful of basic ingredients for an authentic tempura experience.
- Quick & Easy: Ready in under 30 minutes, making it a perfect weeknight treat.
- Versatile: Serve it as an appetizer, a sushi topping, or with rice and veggies for a complete meal.
Ingredients
- Shrimp: Use large shrimp, peeled and deveined, but keep the tails on for easy handling.
- All-Purpose Flour: The base for the tempura batter.
- Cornstarch: Adds lightness to the batter for an extra crispy texture.
- Ice-Cold Water: Helps create a delicate, airy batter by preventing gluten formation.
- Egg: Gives the batter structure and crispiness.
- Baking Powder: Provides a little extra lift and crunch.
- Vegetable Oil: For deep frying; use a neutral oil with a high smoke point like canola or peanut oil.
- Salt: Enhances the natural flavors of the shrimp and batter.
- Dipping Sauce (optional): Serve with tempura dipping sauce (tentsuyu) or soy sauce with a splash of rice vinegar.
Note: The ingredients with measurements will be right under the article in the recipe card.
How to Make Tempura Shrimp
Step 1: Prepare the Shrimp
Pat the shrimp dry with paper towels. Make small shallow cuts along the inside curve of the shrimp to prevent curling when frying.
Step 2: Make the Tempura Batter
In a bowl, whisk together the egg and ice-cold water. In a separate bowl, mix the flour, cornstarch, baking powder, and salt. Gently mix the dry ingredients into the wet mixture—don’t overmix; a few lumps are fine!
Step 3: Heat the Oil
Heat vegetable oil in a deep pan or pot to 350°F (175°C). Ensure the oil is hot enough by dropping a little batter in—if it sizzles and floats immediately, it’s ready.
Step 4: Coat and Fry
Dip each shrimp into the batter, letting excess drip off, then carefully lower it into the hot oil. Fry in batches for about 2-3 minutes, until golden and crispy. Remove and drain on a paper towel-lined plate.
Step 5: Serve Immediately
Serve hot with dipping sauce, a side of rice, or a sprinkle of sea salt for extra flavor.
Pro Tips for Making the Recipe
- Use Ice-Cold Water: Keeping the batter cold is key to a light, crispy texture.
- Don’t Overmix the Batter: A slightly lumpy batter creates a better crunch.
- Fry in Small Batches: Overcrowding the pan lowers the oil temperature and makes the shrimp soggy.
- Use Fresh, High-Quality Shrimp: The better the shrimp, the better the tempura!
How to Serve
- With Dipping Sauce: Pair with traditional tempura dipping sauce or soy sauce with a squeeze of lemon.
- As a Sushi Topping: Add to sushi rolls for an extra crunch.
- With Rice and Veggies: Serve with steamed rice and stir-fried vegetables for a full meal.
- In a Tempura Bowl: Pile it onto a bowl of rice with a drizzle of sauce for a delicious tempura donburi.
Make Ahead and Storage
Storing Leftovers
Tempura shrimp is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Freezing
Freeze cooked tempura shrimp on a baking sheet, then transfer to a freezer-safe container for up to 1 month.
Reheating
Reheat in an oven at 375°F (190°C) for 8-10 minutes to restore crispiness. Avoid microwaving, as it makes the tempura soggy.
FAQs
Can I make the batter ahead of time?
No, tempura batter is best made fresh and used immediately. The cold batter and minimal mixing are key to its signature crispiness.
What oil is best for frying tempura shrimp?
Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, work best.
How do I keep tempura crispy?
Drain excess oil on a wire rack instead of paper towels, and avoid stacking shrimp on top of each other.
Can I use frozen shrimp?
Yes! Just make sure to thaw and pat them completely dry before battering and frying.
Enjoy your crispy, restaurant-style Tempura Shrimp at home!
Print
Tempura Shrimp Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tempura Shrimp is a classic Japanese dish featuring fresh shrimp dipped in a light, airy batter and deep-fried to golden perfection. Renowned for its delicate, crispy texture, this appetizer is both elegant and delicious, making it a favorite in Japanese cuisine.
Ingredients
- Shrimp: 1 pound large shrimp, peeled and deveined
- Tempura Batter:
- 1 cup all-purpose flour
- 1 large egg, chilled
- 1 cup ice-cold sparkling water
- 1/2 teaspoon baking powder
- Vegetable oil: for deep frying
Instructions
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Prepare the Shrimp: Peel and devein the shrimp, leaving the tails intact. Make shallow cuts on the underside of each shrimp to prevent curling during frying. Pat the shrimp dry with paper towels.
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Make the Batter: In a bowl, lightly beat the chilled egg. Add the ice-cold sparkling water and mix gently. Sift in the all-purpose flour and baking powder, stirring briefly to combine. The batter should be slightly lumpy; overmixing can lead to a dense coating.
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Heat the Oil: Pour vegetable oil into a deep pot or fryer, filling it to a depth of about 2 inches. Heat the oil to 350°F (175°C).
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Fry the Shrimp: Dip each shrimp into the batter, allowing any excess to drip off. Carefully place the battered shrimp into the hot oil, frying a few at a time to avoid overcrowding. Fry until the shrimp are golden and crispy, approximately 2-3 minutes per batch.
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Drain and Serve: Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with a side of tempura dipping sauce or a sprinkle of sea salt.
Notes
Batter Consistency: Maintaining an ice-cold batter is crucial for achieving the signature light and crispy tempura texture. Consider placing the batter bowl over another bowl filled with ice to keep it cold during preparation.
Oil Temperature: Using a thermometer to monitor the oil temperature ensures consistent frying results. If the oil is too hot, the batter may burn; if too cool, the shrimp can become greasy.
Serving Suggestions: Tempura shrimp pairs well with a simple dipping sauce made from dashi, soy sauce, and mirin. Additionally, serving with grated daikon radish adds a refreshing contrast to the fried shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4 shrimp
- Calories: 238
- Sugar: 0g
- Sodium: 567mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 173mg
Keywords: Tempura Shrimp, Japanese Appetizer, Deep-Fried Shrimp, Crispy Tempura, Ebi Tempura