Easy Shrimp Tempura

Shrimp Tempura is a classic Japanese dish featuring juicy shrimp coated in a light, crispy batter and deep-fried to golden perfection. This easy version simplifies the traditional technique, making it perfect for home cooks. Serve it as an appetizer, side, or part of a bento box—it’s irresistibly crunchy and delicious.

ingredients

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

largeraw shrimp (peeled and deveined, tails on)all-purpose flourcornstarchcold sparkling watereggvegetable oil (for frying)ice cubes (to keep batter cold)salt (for seasoning)

directions

Pat the shrimp dry with paper towels and make small slits on the underside to prevent curling.

Lightly season the shrimp with a pinch of salt.

In a bowl, mix the flour and cornstarch together.

In a separate bowl, beat the egg, add cold sparkling water, and a few ice cubes.

Gently stir the flour mixture into the egg-water mixture just until combined. The batter should be lumpy—do not overmix.

Heat vegetable oil in a deep pot to 350°F (175°C).

Dip each shrimp into the batter, letting the excess drip off, and carefully place into the hot oil.

Fry in batches for about 2-3 minutes or until golden and crispy.

Remove with a slotted spoon and drain on paper towels.

Serve hot with tempura dipping sauce or soy sauce.

Servings and timing

This recipe serves approximately 4 people.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes

Variations

Use the same batter for vegetables like sweet potato, zucchini, or mushrooms.

Add a pinch of baking powder for an even lighter batter.

Swap sparkling water for club soda or ice-cold water in a pinch.

Serve with spicy mayo or wasabi for a flavorful kick.

storage/reheating

Shrimp Tempura is best enjoyed fresh and crispy.However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness.Avoid microwaving, as it can make the tempura soggy.

FAQs

What kind of shrimp should I use?

Large raw shrimp with tails on are ideal. Fresh or frozen (thawed) both work well.

Why does the batter need to be cold?

Cold batter helps create the signature light and crispy texture when it hits the hot oil.

Can I make the batter ahead of time?

It’s best made right before frying to keep the bubbles active and texture light.

How do I prevent soggy tempura?

Keep the oil hot and don’t overcrowd the pan. Drain well on paper towels.

Can I bake shrimp tempura instead of frying?

Baking won’t yield the same crispiness, but you can try air frying for a healthier version.

What dipping sauce goes best?

Traditional tentsuyu sauce or a simple soy sauce and grated ginger combo work well.

Why is my tempura not crispy?

Check oil temperature and make sure the batter is cold. Overmixing can also affect crispiness.

Can I use gluten-free flour?

Yes, use a gluten-free flour blend and cornstarch for a gluten-free version.

Conclusion

Easy Shrimp Tempura is a simple yet impressive dish that brings the flavors of Japanese cuisine to your table. With minimal ingredients and quick cooking time, you can enjoy restaurant-quality crispiness at home. Try it once, and it’ll likely become a go-to appetizer or light meal.

Print