Tempura Shrimp

Tempura Shrimp is a quintessential Japanese dish that perfectly balances simplicity, elegance, and flavor. Plump, succulent shrimp are coated in a delicate, airy batter and deep-fried until golden and crispy, creating a textural contrast between the crunchy exterior and tender, juicy interior. Its light, crisp coating allows the natural sweetness of the shrimp to shine, making it a favorite for appetizers, snacks, or even as a main course.

This dish is celebrated not only for its irresistible taste but also for its visual appeal, with perfectly golden shrimp that look as impressive as they taste. What makes Tempura Shrimp truly special is the artistry behind the batter and the frying technique. The batter is light and slightly lumpy, giving it that signature crispness that tempura is known for, while the shrimp inside remain tender and flavorful.

Why I Love This Recipe

I love this Tempura Shrimp recipe because it transforms simple shrimp into a light, crispy, and indulgent treat that tastes like it came from a high-end Japanese restaurant. The batter is airy and delicate, creating a golden, crisp coating that contrasts perfectly with the tender, juicy shrimp inside.

Why This Is a Must-Try Dish

Tempura Shrimp is a must-try dish because it exemplifies the elegance and simplicity of Japanese cuisine while delivering bold, satisfying flavors. The combination of a light, crispy batter and tender, juicy shrimp creates a dish that is both indulgent and refined. It’s perfect for seafood lovers or anyone who enjoys a crunchy, flavorful bite that feels special yet approachable.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 4
Calories: Approximately 280 calories per serving
Course: Appetizer or Main Course
Cuisine: Japanese

Ingredients

• 500 g large shrimp, peeled and deveined, tails intact
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 cup ice-cold water
• 1 egg
• Salt, to taste
• Vegetable oil for frying
• Lemon wedges for serving
• Soy sauce or tempura dipping sauce for serving

Cooking Directions

Shrimp are coated in a light tempura batter made with flour, cornstarch, baking powder, egg, and ice-cold water, then deep-fried until golden and crisp. The result is a light, airy coating with a tender, juicy shrimp inside, perfect for dipping in soy sauce or tempura sauce.

Step-by-Step Preparation Method

1. Prepare the shrimp by peeling and deveining, leaving the tails intact. Pat dry with paper towels.
2. In a bowl, mix the flour, cornstarch, and baking powder. Add a pinch of salt.
3. In a separate bowl, lightly beat the egg and combine with ice-cold water.
4. Gently fold the egg-water mixture into the dry ingredients. Do not overmix; the batter should remain slightly lumpy.
5. Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Use enough oil to fully submerge the shrimp.
6. Lightly dust the shrimp with a little flour to help the batter stick.
7. Dip each shrimp into the batter, allowing excess to drip off, and carefully place in the hot oil.
8. Fry shrimp in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
9. Remove shrimp with a slotted spoon and drain on paper towels.
10. Serve immediately with lemon wedges and dipping sauce.

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How to Serve

Serve Tempura Shrimp hot as an appetizer or main course. It pairs well with soy sauce, tempura dipping sauce, or a squeeze of fresh lemon. For a complete meal, serve with steamed rice, miso soup, or a fresh salad.

Recipe Tips

• Keep the batter ice-cold to ensure a light, crispy texture.
• Do not overmix the batter; lumps help create the airy tempura coating.
• Fry in small batches to maintain oil temperature and crispiness.
• Pat shrimp dry to prevent excess moisture from causing splattering during frying.

Variations

Vegetable Tempura
Use vegetables like sweet potatoes, bell peppers, or zucchini for a vegetarian version.

Spicy Tempura Shrimp
Add a pinch of cayenne or chili powder to the batter for a spicy kick.

Air-Fried Tempura Shrimp
Use an air fryer to achieve a lighter version without deep frying.

Tempura with Panko
Mix some panko breadcrumbs into the batter for extra crunch.

Freezing and Storage

Tempura Shrimp is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the crispiness may diminish. Do not freeze cooked tempura, as it will lose texture. Raw shrimp can be frozen before frying for up to 2 months.

Special Equipment Needed

• Deep frying pan or deep fryer
• Slotted spoon or tongs
• Mixing bowls
• Thermometer to check oil temperature
• Paper towels for draining

Conclusion

Tempura Shrimp is a light, crispy, and flavorful dish that highlights the natural sweetness of shrimp with an airy, golden coating. Perfect as an appetizer, snack, or main course, it is easy to prepare yet impressive enough for special occasions. With its delicate texture, irresistible crunch, and versatile serving options, this classic Japanese dish is a must-try for seafood lovers and anyone seeking a satisfying, restaurant-quality meal at home.

Tempura Shrimp

Tempura Shrimp is a quintessential Japanese dish that perfectly balances simplicity, elegance, and flavor. Plump, succulent shrimp are coated in a delicate, airy batter and deep-fried until golden and crispy, creating a textural contrast between the crunchy exterior and tender, juicy interior.

Author: Stella Parker Course: Appetizer & Snacks

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

• 500 g large shrimp, peeled and deveined, tails intact
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 cup ice-cold water
• 1 egg
• Salt, to taste
• Vegetable oil for frying
• Lemon wedges for serving
• Soy sauce or tempura dipping sauce for serving

Instructions

1. Prepare the shrimp by peeling and deveining, leaving the tails intact. Pat dry with paper towels.
2. In a bowl, mix the flour, cornstarch, and baking powder. Add a pinch of salt.
3. In a separate bowl, lightly beat the egg and combine with ice-cold water.
4. Gently fold the egg-water mixture into the dry ingredients. Do not overmix; the batter should remain slightly lumpy.
5. Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Use enough oil to fully submerge the shrimp.
6. Lightly dust the shrimp with a little flour to help the batter stick.
7. Dip each shrimp into the batter, allowing excess to drip off, and carefully place in the hot oil.
8. Fry shrimp in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
9. Remove shrimp with a slotted spoon and drain on paper towels.
10. Serve immediately with lemon wedges and dipping sauce.

Keywords: Tempura Shrimp