Shrimp Tempura – Light & Crispy Japanese-Style Recipe
Shrimp tempura is a classic Japanese dish featuring light, crispy battered shrimp fried to golden perfection. This easy homemade recipe ensures the perfect balance of flavor and crunch, just like in Japanese restaurants. Serve it with tentsuyu dipping sauce, over steamed rice, or as part of a sushi roll.
Equipment
- ✔ Mixing bowls (for batter preparation)
- ✔ Whisk or chopsticks (for mixing batter gently)
- ✔ Sharp knife (for preparing shrimp)
- ✔ Cutting board
- ✔ Deep frying pan or wok
- ✔ Slotted spoon or tongs (for frying)
- ✔ Thermometer (to check oil temperature)
- ✔ Wire rack or paper towels (for draining excess oil)
Ingredients
- For the Shrimp:
- ✔ 12 large shrimp peeled, deveined, tail-on
- ✔ ½ cup all-purpose flour for dusting
- For the Tempura Batter:
- ✔ 1 cup all-purpose flour or cake flour for a lighter texture
- ✔ 1 cup ice-cold water
- ✔ 1 large egg
- ✔ 1 tablespoon cornstarch optional, for extra crispiness
- For Frying:
- ✔ 2-3 cups vegetable oil or canola/sunflower oil
- For Tentsuyu Dipping Sauce: Optional
- ✔ ½ cup dashi stock
- ✔ 2 tablespoons soy sauce
- ✔ 2 tablespoons mirin
- ✔ 1 teaspoon sugar
Instructions
- Step 1: Prepare the Shrimp
- 1️⃣ Peel and devein the shrimp, leaving the tail on for presentation.
- 2️⃣ Make small incisions on the belly side to prevent curling while frying.
- 3️⃣ Gently press the shrimp straight with your fingers.
- 4️⃣ Pat dry with a paper towel and dust lightly with flour.
- Step 2: Make the Tempura Batter
- 1️⃣ In a bowl, lightly beat the egg with ice-cold water.
- 2️⃣ Add flour and cornstarch, mixing gently with chopsticks (don’t overmix; lumps are okay).
- 3️⃣ Keep the batter cold by placing the bowl over ice if necessary.
- Step 3: Heat the Oil
- 1️⃣ Heat oil in a deep pan to 340-360°F (170-180°C).
- 2️⃣ Test by dropping a little batter—if it sizzles and floats immediately, the oil is ready.
- Step 4: Fry the Shrimp
- 1️⃣ Dip each shrimp into the batter, allowing excess to drip off.
- 2️⃣ Gently place into the hot oil, frying in batches to avoid overcrowding.
- 3️⃣ Fry for 2-3 minutes until golden and crispy.
- 4️⃣ Remove with a slotted spoon and drain on a wire rack or paper towel.
- Step 5: Make the Dipping Sauce (Optional)
- 1️⃣ Combine dashi, soy sauce, mirin, and sugar in a small saucepan.
- 2️⃣ Heat over low heat until sugar dissolves.
- 3️⃣ Serve warm with shrimp tempura.
- Step 6: Serve & Enjoy!
- ✔ Serve immediately for the crispiest texture! Enjoy with rice, noodles, or sushi rolls.
Notes
✔ Use ice-cold water to keep the batter light and airy.
✔ Don’t overmix the batter—a few lumps are fine.
✔ Fry in small batches to maintain oil temperature.
✔ Serve immediately as tempura loses crispiness over time.
✔ Don’t overmix the batter—a few lumps are fine.
✔ Fry in small batches to maintain oil temperature.
✔ Serve immediately as tempura loses crispiness over time.