Shrimp tempura is a timeless Japanese delicacy that combines crispy batter and succulent shrimp for a dish that’s both light and satisfying. Whether you’re looking to recreate a restaurant-quality meal at home or impress your dinner guests, this shrimp tempura recipe will guide you to crispy perfection.

Why You’ll Love Shrimp Tempura

• Delicate Crispiness: The batter is light and airy, giving you that perfect crunch without feeling heavy.
• Restaurant-Quality at Home: With simple ingredients and techniques, you can replicate the flavors of your favorite Japanese eatery.
• Versatile Serving Options: Serve it as an appetizer, a side dish, or even a main course alongside rice or noodles.

Ingredients for Shrimp Tempura

Main Ingredients

Ingredient	Amount	Notes
Large Shrimp (peeled, deveined, tail-on)	1 lb	Use fresh or frozen shrimp, thawed completely.
Neutral Oil	3-4 cups	For frying; vegetable, canola, or peanut oil works best.
Cornstarch	2 tablespoons	For coating the shrimp before battering.

For the Batter

Ingredient	Amount	Notes
All-Purpose Flour	¾ cup (99 g)	Sifted for a smooth batter.
Cornstarch	¼ cup (33 g)	Adds crispiness to the batter.
Egg (cold)	1 large	Helps bind the batter.
Sparkling Water	1 cup	Must be cold to create a light, airy texture.

For Serving

Ingredient	Amount	Notes
Togarashi	To taste	Adds a spicy kick (optional).
Pinch of Salt	To taste	Enhances flavor.
Tentsuyu Dipping Sauce	For dipping	Optional, for a traditional pairing.

Step-by-Step Instructions

1. Prepare the Shrimp

• Peel the shrimp, leaving the tails intact for an elegant presentation.
• Devein the shrimp and make shallow cuts along the underbelly and sides to prevent curling during frying.
• Lightly squeeze and straighten each shrimp before placing them on a paper towel-lined plate to absorb moisture.

2. Heat the Oil

• Add enough neutral oil to a heavy-bottomed pot to create a 2-inch depth.
• Attach a candy thermometer and heat the oil to 350°F (180°C). Maintaining this temperature is essential for crispy tempura.

3. Sift the Dry Ingredients

• In a large bowl, sift the flour and cornstarch together. This step ensures a lump-free batter for an even coating.

4. Mix the Wet Ingredients

• In a separate bowl or measuring cup, whisk the cold egg.
• Stir in the sparkling water, ensuring both ingredients are cold to create a crisp batter.

5. Combine Wet and Dry Ingredients

• Slowly pour the wet mixture into the bowl of dry ingredients while stirring with chopsticks.
• Do not overmix—the batter should have a few lumps to keep the texture light and airy.
• Chill the batter in the refrigerator for 30 minutes to enhance its crispiness.

6. Coat the Shrimp

• Lightly coat each shrimp with cornstarch, shaking off any excess. This step helps the batter adhere to the shrimp.

7. Dredge and Fry

• Remove the batter from the fridge and give it a quick stir.
• Dip each shrimp into the batter, ensuring it is fully coated.
• Slowly lower the shrimp into the hot oil, swirling slightly to prevent sticking.
• Fry each shrimp for 2 minutes or until pink, golden, and crispy.

Pro Tip: Dip your fingers into the batter and drizzle a bit over the frying shrimp to create tempura “frills.”

8. Cool and Serve

• Use a spider strainer or slotted spoon to transfer the fried shrimp onto a wire rack to drain excess oil.
• Sprinkle with togarashi and a pinch of salt. Serve immediately with tentsuyu dipping sauce for the ultimate experience.

Tips for Perfect Shrimp Tempura

1. Keep Ingredients Cold: Cold batter and sparkling water create an airy, crispy texture.
2. Don’t Overmix Batter: Lumps in the batter ensure it stays light.
3. Maintain Oil Temperature: Use a thermometer to keep the oil consistently at 350°F.
4. Work in Batches: Overcrowding lowers the oil temperature, resulting in soggy tempura.
5. Clean Between Batches: Remove excess tempura bits to prevent burning.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	230
Protein	18g
Fat	14g
Carbohydrates	10g
Fiber	1g

Note: Nutritional values may vary depending on serving size and ingredients used.

Frequently Asked Questions

1. Can I use frozen shrimp for tempura?

Yes, just ensure they are fully thawed and patted dry before using.

2. How can I make the batter gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend.

3. What oil is best for frying tempura?

Neutral oils like vegetable, canola, or peanut oil are ideal for frying.

4. How do I store leftover tempura?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for crispiness.

5. Can I reuse the frying oil?

Yes, strain the oil to remove particles and store it in a sealed container for future use.

6. What can I serve alongside shrimp tempura?

Serve with steamed rice, miso soup, or a fresh green salad for a complete meal.

Why You Should Try This Recipe

This shrimp tempura recipe is your ticket to restaurant-quality results right in your kitchen. With its light, crispy batter and perfectly cooked shrimp, it’s a dish that’ll make you feel like a pro. Plus, the process is simple and satisfying, giving you a meal worth savoring.

Take Action Today!

Ready to master the art of tempura? Gather your ingredients, heat your oil, and start frying your way to a deliciously crispy shrimp tempura experience. Your family and friends will thank you!

Print