Super easy, succulent Shrimp Tempura fried in a light, airy batter for a crispy crunch that’s simply irresistible!
It may surprise you how effortless it is to make this Shrimp Tempura recipe at home! Large tail-on shrimp dipped in a batter of flour, cornstarch, baking powder, salt, & egg and fried to a rich, deliciously golden crispness!
Simple Can Still Be Exceptional!
Recipes don’t have to be complicated or time-consuming to be remarkable! Shrimp Tempura is a perfect example!
This Japanese favorite is popular worldwide with sushi lovers and seafood connoisseurs for its shattering crunch and rich, juicy taste! Yet this recipe takes only minutes to prepare and even fewer to fry – so it’s easy to treat your friends and family to something special!
Other Recipes to Serve with Tempura Shrimp
- Complete your Asian dinner with this Easy Fried Rice loaded with veggies and fresh flavor!
- The best Wonton Soup recipe makes a perfect match for Shrimp Tempura!
Ingredients
Shrimp: Large, tail-on shrimp are a must for tempura. If it’s also peeled and deveined, it’s even better for saving you time!
Tempura Batter
Dry: The simple batter uses flour, cornstarch, baking powder, and salt.
Wet: The dry batter ingredients are mixed with an egg and cold water, and that’s it! Easy!
How to Make Shrimp Tempura
STEP ONE: In a shallow bowl, lightly whisk the flour, cornstarch, baking powder, and salt. Whisk in the egg and water until the batter is smooth.
STEP TWO: Heat a pot with about an inch of cooking oil to 350 degrees F. A taller pot means less oil splattering. Use a sharp knife to make horizontal cuts in the shrimp on the inner side to help it lay flat while cooking.
STEP THREE: Dip the shrimp into the batter, coating all sizes, then quickly transfer each shrimp into the hot oil. Don’t crowd the pan.
STEP FOUR: Cook each shrimp for 2-3 minutes or until golden brown, flipping once.
STEP FIVE: Drain the shrimp on a paper towel-lined plate while you cook the rest of the shrimp. Serve warm with your favorite tempura dipping sauce!
Tips for Success
- The batter will stick to the shrimp better if it is cold, so use icy water in the batter mix and then chill for a few minutes before dipping the shrimp in it.
- Tempura batter is thin. Once dipped, the shrimp won’t be caked in batter, but don’t worry. It’ll puff up wonderfully as it fries in the oil.
- Leave room between the shrimp as you fry them, even if you need to fry them in smaller groupings.
- Tempura batter works excellently for frying veggies or chicken tenders as well!
- Always use uncooked, tail-on shrimp for tempura (the tail makes a great dipping “handle”!) If you start with cooked shrimp, the result will be tough and chewy.
What is Tempura?
Tempura is a centuries-old Japanese dish often found in the best sushi rolls or tempting teriyaki dishes. It is created by bathing seafood, meat, or veggies in a light batter of flour, cornstarch, and (sometimes) egg. The dish is then fried to golden perfection and enjoyed with a delicious dipping sauce!
Are Fried Shrimp and Tempura Shrimp the Same Thing?
Almost…but not exactly! The difference between shrimp tempura and fried shrimp involves the batter. Even though the ingredients are very similar, the ratios are different. This means traditional fried foods get a thicker, heavier coating that fries up crunchy, while tempura has a lighter, airy batter with a crispy finish.
Other Delicious Japanese-Inspired Dishes
Equipment
- Deep Sided Skillet or Large Pot
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- 1 large egg
- 1 cup cold water
- 1 pound tail-on extra jumbo shrimp peeled and deveined
- Vegetable oil for frying
- Tempura dipping sauce for serving
- Yum yum sauce for serving
Instructions
- Add enough vegetable oil to a deep-sided skillet or large pot so that it comes 1 inch up the sides. Place over medium to medium-high heat and heat the oil until it reaches 350 degrees F.
- In a shallow bowl, whisk together the flour, cornstarch, baking powder, and salt. Then whisk in the egg and water until the batter is smooth. Set aside.
- Use a sharp knife to cut horizontal slits into the underside of each shrimp. This will help the shrimp straighten out while cooking (instead of being curved).
- Dip the shrimp into the tempura batter. Then, immediately add it to the hot oil. Cook for 2-3 minutes, flipping once, until golden brown. (I can usually get 2-3 shrimp in the pan, you don't want to overcrowd it.)
- Use tongs to remove the shrimp to a paper towel-lined plate to drain. Repeat with the remaining shrimp.
- Serve warm with tempura dipping sauce or yum yum sauce.
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