What is Shrimp Tempura? A Crispy, Delicious Guide to Japanese Cuisine

Shrimp Tempura is a classic Japanese dish featuring fresh shrimp coated in a light, airy batter and deep-fried to golden perfection. Typically served with a savory dipping sauce, it’s a popular appetizer or main course.

If you’re looking to expand your Asian-inspired culinary repertoire, you might also enjoy exploring recipes like Teriyaki Shrimp or Chicken Lettuce Wraps. They are sure to be a crowd-pleaser!

For those who appreciate the diverse and flavorful world of Asian cuisine, Shrimp Tempura stands out as a beloved dish. My family and I are big fans of Asian cuisine, and Shrimp Tempura is one of our favorite appetizers. After years of requests, I finally perfected a simple method for creating restaurant-quality tempura right in your own kitchen. The result? Succulent shrimp encased in a delicate, crispy coating. Follow these straightforward steps, and you’ll be enjoying this incredible dish in no time. Feel free to experiment by dipping vegetables in the batter and frying them alongside the shrimp!

Essential Ingredients for Shrimp Tempura

Jumbo or Medium Shrimp
All-Purpose Flour
Cornstarch
Egg
Icy-Cold Water

How to Make Perfect Shrimp Tempura: Step-by-Step

Step 1: Preparing the Shrimp

Begin by deveining the shrimp and removing the shell, leaving only the tail intact.
Make several small notches (4-5) along the shrimp’s belly. This crucial step prevents the shrimp from curling during the frying process.
Lightly coat the shrimp with cornstarch.

Step 2: Crafting the Tempura Batter

In a bowl, whisk together the cold egg and icy-cold water. Gradually add the all-purpose flour and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Dip each shrimp into the prepared batter, ensuring it’s evenly coated.

Step 3: Frying to Crispy Perfection

Heat your cooking oil to a temperature between 340°F and 360°F (170°C-180°C).
Carefully drop 3-4 batter-coated shrimp into the hot oil. Fry for approximately 2-3 minutes on each side, until golden brown and crispy.
Remove the fried shrimp and place them on a plate lined with paper towels to drain excess oil.

Expert Tips for the Best Shrimp Tempura

Shrimp Size Matters: Opt for the largest shrimp you can find. I prefer using jumbo shrimp that have been deveined but still have their shells on.
Keep it Cold: Using icy-cold water and a cold egg is essential. This helps prevent the batter from absorbing too much oil, resulting in a lighter, crispier texture.
Fresh Batter is Best: Prepare the tempura batter right before you’re ready to fry. Letting the batter sit for too long encourages gluten development, which can lead to a less crispy result.
Cornstarch Coating: Coating the shrimp in cornstarch just before dipping them in the batter helps the batter adhere better to the shrimp.
Don’t Overcrowd the Pot: Fry the shrimp in batches of 3-4 at a time. Overcrowding the pot will lower the oil temperature, resulting in soggy tempura.

Serving Suggestions

Enjoy your Shrimp Tempura with low-sodium soy sauce, Sweet Chili Orange Sauce, or Sweet and Sour Sauce. Traditional Japanese restaurants often serve it with a Tempura Dipping Sauce (Tentsuyu).

Achieving Straight Shrimp

To replicate the restaurant-style straight shrimp, make several small slits on the shrimp’s belly before frying. This prevents them from curling up in the hot oil.

The Tempura Dipping Sauce

While the tempura batter is simple to make, the traditional tempura dipping sauce (Tentsuyu) requires dashi soup stock, mirin, soy sauce, sugar, and grated daikon radish.

Why Isn’t My Tempura Crispy?

The key to crispy tempura is maintaining the correct oil temperature. The oil should be at least 340°F (170°C). If the oil isn’t hot enough, the batter will absorb too much oil and become soggy.

More Asian Recipes to Explore

If you enjoyed this Shrimp Tempura recipe, be sure to check out our other delicious Asian recipes!

Shrimp Tempura Recipe

Author: Anna

Shrimp Tempura is a delightful Japanese dish made by deep-frying fresh shrimp coated in a delicate tempura batter until perfectly crispy. It’s typically served with soy sauce or tempura dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Appetizer

Cuisine: Asian

Servings: 4 people

Calories: 348 kcal

Ingredients

1 lb fresh shrimp (jumbo or medium)
¼ cup cornstarch
½ teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup cold water
1.5 cups oil for frying

Instructions

Prepare the shrimp: devein and remove the shell, leaving the tail on. Make 4-5 small notches on the “belly” of each shrimp to prevent curling.
Toss the shrimp in cornstarch and salt.
Heat oil in a pot.
In a medium bowl, mix egg with water.
Add flour and stir with a fork, being careful not to overmix.
Once the oil reaches 340-360°F (170-180°C), dip each shrimp in batter and gently place in the oil.
Fry 4-5 shrimp at a time to avoid overcrowding and lowering the oil temperature.
Fry each shrimp for 2-3 minutes per side. Remove to a plate with paper towel.
Repeat with all shrimp.
Serve with soy sauce or Asian dipping sauce.

Notes

You can use vegetable or canola oil for frying.
Make the batter right before frying, while the oil heats up.
The nutrition value can vary depending on the products used. The information provided is an estimate; always use a calorie counter you are familiar with.

Nutrition