Tempura Shrimp Recipe | How to Make Shrimp Tempura at Home

Tempura Shrimp

Let me walk you through how to make Shrimp Tempura—it's easier than you think and can be done right in your own kitchen! Shrimp tempura is a classic Japanese dish that's made by dipping shrimp into a light tempura batter and frying them to a perfect crispy golden brown. It's a favorite dish in many Asian restaurants, but today I'm going to show you how to prepare it at home with just a few basic ingredients. With some simple steps, you'll be enjoying delicious tempura shrimp like a restaurant, and I'll tell you guys some tips to make sure they turn out right.

What is Shrimp Tempura?

In shrimp tempura, raw shrimp are dipped in a thin batter consisting of flour, water, and cornstarch and then deep-fried. Using a tempura mix, you can quickly and simply prepare this dish at home anytime when you’re craving something crunchy and delicious.

Tempura Shrimp Recipe

Ingredients You’ll Need:

Shrimp (jumbo or medium)

All-purpose flour

Cornstarch

Egg

Icy cold water

Salt (for seasoning)

The secret to a crispy and light tempura is using cold ingredients, so make sure your water and egg are chilled before you start.

How to Make Shrimp Tempura

Prepare the Shrimp

Start by prepping your shrimp. You’ll want to devein them and remove the shells up to the tail. To make sure the shrimp stays straight when frying (just like in the restaurants), make 4-5 small cuts along the belly of each shrimp. By doing this, the heated oil doesn't allow them to curl up.

Coat in Cornstarch

Before dipping the shrimp into the tempura batter, toss them with a thin layer of cornstarch. This helps the batter to stick to the shrimp better.

Make the Tempura Batter

Combine a cold egg and ice water in a bowl. Add in your flour and gently whisk with a fork. It's important to mix everything together just enough to barely mix it all together. To keep the batter crispy and light, you want a few lumps in it.

Fry the Shrimp

Heat up your oil to around 340-360°F. It’s important that the oil is hot enough; otherwise, your tempura will soak up too much oil and turn soggy. Drop 3-4 batter-coated shrimp into the hot oil at a time, frying each side for 2-3 minutes. Once they’re golden and crispy, remove them and place them on a paper towel-lined plate to drain the excess oil.

Tips for Perfect Tempura Shrimp:

Use large shrimp: Bigger size is better! This dish goes well with jumbo shrimp.

Cold ingredients are key: Use cold egg and ice water for a batter that stays light and doesn't absorb too much oil.

Don’t overcrowd the pot: Fry in small batches (3-4 shrimp at a time) to keep the oil temperature steady.

Make the batter fresh: Whip up the batter just before you’re ready to fry to avoid over-mixing and losing that crispy texture.

Dipping Sauces to Try:

You can serve shrimp tempura with a variety of dipping sauces. Some of my favorites are:

Low-sodium soy sauce

Sweet chili orange sauce

Tempura dipping sauce (made with dashi stock, mirin, soy sauce, sugar, and grated daikon)

Why Isn’t My Tempura Crispy?

The main reason of soggy tempura is that the oil isn’t hot enough. Before frying, make sure the oil is at least 340°F. Also, don't let the batter sit too long because it will become less crispy.

How to Serve Shrimp Tempura:

Although shrimp tempura is delicious by itself, but you can also serve it with other dishes like:

Rice

Tempura vegetables (you can dip them in the same batter!)

Noodles

A fresh salad for a balanced meal

How to Store and Reheat Tempura Shrimp:

You can keep leftovers in the refrigerator for up to two days in an airtight container, though I doubt you will have any because they are so delicious. To reheat, pop them in an oven or air fryer to bring back the crispiness

Ingredients Recap:

1 lb fresh shrimp (jumbo or medium)

¼ cup cornstarch

½ teaspoon salt

1 large egg

1 cup all-purpose flour

1 cup icy-cold water

1.5 cups oil for frying

Instructions:

Prepare shrimp by deveining and making notches on the belly to keep them straight during frying.

Toss shrimp in cornstarch and salt.

Heat oil in a pot to 340-360°F.

Mix the egg with icy water, then gently stir in flour to make the batter.

Dip shrimp in the batter and fry for 2-3 minutes per side.

Serve with your favorite dipping sauce and enjoy!

A tasty and simple appetizer that you can prepare at home is tempura shrimp. By following these tips, you can make a tasty appetizer for guests or make this crispy dish for a quick snack.