Shrimp Tempura: An Amazing Ultimate Recipe That Will Impress You
There’s a special kind of joy in biting into a piece of shrimp tempura: the whisper-thin crack of golden batter gives way to a plump, springy shrimp that tastes of the sea, with a faintly sweet finish and a warm, savory aroma that fills the kitchen. The texture contrast—feathery, ethereal crust and juicy interior—creates a little moment of delight with every bite. Whether you’re hosting friends for an elegant appetizer, craving a light but satisfying dinner, or looking to elevate a cozy weeknight meal, this shrimp tempura recipe delivers a restaurant-quality experience you can recreate at home.
If you like exploring recipe variations across cuisines, you might also enjoy checking out a guide to gluten-free pancakes, which uses similar attention to batter texture and technique.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes (frying in batches)
- Total Time: 25–30 minutes
- Servings: 4 (about 4–6 pieces per person as an appetizer; more for main-course portions)
- Difficulty Level: Moderate — technique matters (temperature control, cold batter), but steps are simple
Nutrition Highlights
Estimated nutrition per serving (1/4 of the recipe). Values are approximate and calculated from USDA FoodData Central entries for raw shrimp, all-purpose flour, cornstarch, one large egg, and typical frying oil; actual numbers will vary depending on shrimp size, exact oil absorption, and added sauces. (Source: USDA FoodData Central and nutrition databases.)
Per serving (approximate)
- Calories: 395 kcal
- Protein: 32 g
- Carbohydrates: 37 g
- Fat: 12 g
- Fiber: 0–1 g
- Sodium: ~420 mg (varies with added salt and dipping sauce)
Notes:
- Shrimp is a lean, high-protein seafood option and supplies the bulk of the recipe’s protein.
- Frying increases fat and calories mainly due to oil absorption; using a thermometer and draining properly reduces excess oil.
- For lower-calorie versions, use an air-fryer or shallow pan-fry with minimal oil (see variations).
Why You’ll Love It
Shrimp tempura shines because of the dramatic contrast it creates: light, crisp batter against tender shrimp. It evokes memories of communal meals—shared plates, dipping sauces passed around, laughter at the table—and fits many occasions:
- Entertaining: elegant finger food that looks impressive but is straightforward to prepare.
- Weeknight dinners: quick to make once ingredients are ready.
- Special mornings/celebrations: pairs beautifully with noodle soups or rice bowls for a festive brunch or dinner.
It’s also versatile—swap fillings, tweak the batter, or serve with different sauces to match your mood or season.
Preparation Guide
Ingredients
- 1 pound (about 454 g) large shrimp, peeled and deveined (tails on or off, as you prefer)
- 1 cup all-purpose flour (about 120 g)
- 1/2 cup cornstarch (about 64 g)
- 1 cup ice-cold water (keep it very cold; you can add ice cubes briefly and remove them)
- 1 large egg, beaten
- 1 teaspoon baking soda
- Salt, to taste (a pinch in the batter; more for finishing if desired)
- Oil for frying (vegetable, canola, or peanut oil) — enough for deep frying (about 2–3 inches depth in your pan)
- Dipping sauce suggestions: tentsuyu (classic tempura sauce), ponzu, or a simple soy + mirin + dashi blend
Optional ingredients and substitutions
- For lighter crisp: substitute 1/2 cup of the flour with cake flour or use ice-cold sparkling water instead of plain water.
- Gluten-free: use rice flour and potato starch (see variations).
- Extra crunch: lightly dust shrimp in dry cornstarch before dipping in batter, or finish with panko after battering.
- Vegan option: use sliced king oyster mushrooms, battered and fried the same way.
Step-by-step instructions
- Prep the shrimp: Pat shrimp dry with paper towels; make shallow slits on the underside to straighten them (or insert a toothpick to keep tails straight). Season lightly with salt.
- Heat the oil: In a deep pot or wok, heat oil to 350–375°F (175–190°C). Use a thermometer for accuracy—temperature control is essential.
- Make the batter: In a bowl, whisk the beaten egg with ice-cold water. In a separate bowl, combine flour, cornstarch, baking soda, and a pinch of salt. Fold the dry mix into the wet just until incorporated; batter should be cold and slightly lumpy. Do not overmix.
- Dry-dust shrimp (optional): Lightly coat shrimp with a dusting of cornstarch or flour—this helps the batter cling.
- Batter and fry: Dip each shrimp into the batter, allow excess to drip off, then gently lower into hot oil. Fry in small batches to avoid temperature drop. Fry 1–2 minutes per side until the batter is pale gold and shrimp are cooked through—shrimp will curl and become firm and opaque.
- Drain and rest: Remove tempura with a spider/skimmer and drain on a wire rack (not paper towel) to keep coating crisp. If you must use paper towels, transfer to a rack as soon as possible.
- Finish and serve: Serve immediately for best texture. Offer dipping sauces and lemon wedges.
Practical tips
- Keep everything cold: batter should be ice-cold; the contrast of cold batter and hot oil creates light bubbles in the crust.
- Don’t overmix the batter—leave small lumps to prevent gluten development.
- Fry in small batches to keep oil temperature stable.
- Use a wire rack to keep tempura crisp after frying; stacking on paper towels traps steam and makes it soggy.
- Cook until just opaque—shrimp overcooked become rubbery.
Best Pairings
- Classic: Serve with tentsuyu (a warm or room-temperature mixture of dashi, mirin, and soy) for an authentic experience.
- Modern bowls: Add shrimp tempura to udon or soba noodle bowls with light broth and scallions.
- Casual spread: Pair with edamame, seaweed salad, and pickled vegetables for a shared starter platter.
- Contrast textures: Serve alongside a creamy dip (yuzu mayo or wasabi aioli) to play off the crisp batter.
- If you’re building a larger comfort meal, try it with a chilled pasta or salad—something like a creamy chicken pasta salad complements tempura’s crunch with cool creaminess.
Shelf Life & Storage
- Room temperature: Best served immediately. Do not leave fried seafood at room temperature for more than 2 hours (follow food safety guidelines).
- Refrigeration: Store cooled leftover tempura in an airtight container in the fridge for up to 48 hours. Re-crisp before serving.
- Freezer: You can freeze cooked tempura for up to 1 month; flash-freeze on a tray, then transfer to a sealed container or vacuum bag. Reheat from frozen to preserve texture as much as possible.
Reheating tips: Reheat in an oven or toaster oven at 375°F (190°C) on a wire rack for 6–8 minutes, flipping once, until crisp and heated through. Avoid microwaving (it will get soggy).
Chef’s Advice
- Use large, fresh shrimp: 16/20 or 21/25 count shrimp (per pound) give the best balance of meat to batter.
- Dry shrimp thoroughly: removing surface moisture ensures batter sticks and fries evenly.
- Ice water is non-negotiable: use it (or even ice cubes briefly) to keep batter temperature low and encourage a light crust.
- Keep oil in the right range: if too cool, batter soaks oil; too hot, exterior burns before shrimp cooks. Maintain 350–375°F (175–190°C).
- Switch flours for different textures: cake flour yields a silkier, lighter crust; rice flour gives a uniquely crisp finish.
Creative Twists
- Gluten-free tempura: Replace all-purpose flour and cornstarch with a rice flour + tapioca starch blend; keep batter cold.
- Beer tempura: Substitute half the ice-cold water with a chilled pale beer for a subtly yeasty aroma and extra lift.
- Spiced batter: Add a pinch of cayenne, garlic powder, or shichimi togarashi to the dry mix for a flavor kick.
- Vegan tempura: Slice tofu, sweet potato, kabocha squash, mushrooms, and green beans; use sparkling water and rice flour for a light vegan batter.
- Double-fry for extra crisp: Fry briefly at a lower temp, rest, then refry quickly at a higher temp for an ultra-crisp finish.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes—thaw fully, pat dry, and remove excess moisture before battering. Frozen shrimp are convenient but must be thoroughly dried.
Q: My tempura batter turns gummy—what happened?
A: Likely overmixing or using room-temperature water. Mix minimally and keep batter cold. Use ice-cold water and don’t overwork the flour.
Q: How do I prevent soggy tempura?
A: Fry at consistent temperature, don’t overcrowd the pan, drain on a rack (not stacked), and serve immediately.
Q: Is there a healthier cooking method?
A: You can shallow-fry or air-fry battered shrimp—results will be lighter but not as ethereal as deep-fried tempura.
Q: Can I prepare components ahead?
A: You can peel and devein shrimp ahead of time and chill; batter and frying are best done right before serving for peak texture.
Conclusion
I hope this shrimp tempura recipe tempts you to try frying at home—the crack of the crust and the juicy bite of a perfectly cooked shrimp are worth the small effort. If you want quick step-by-step inspiration and alternative tips, this post pairs well with additional online guides like Shrimp Tempura (Light and Crisp with Easy Steps), and for an inventive serving idea, see this take on a noodle bowl featuring tempura at Quick and Delicious Shrimp Tempura Pho Recipe for Busy Mamas.
If you make this recipe, please share your photos and variations—I love seeing your results and hearing what twists you tried. Happy frying!
Print
Shrimp Tempura
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
A crispy and delicious shrimp tempura recipe that offers restaurant-quality dining at home.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup ice-cold water
- 1 large egg, beaten
- 1 teaspoon baking soda
- Salt, to taste
- Oil for frying
- Dipping sauce suggestions: tentsuyu, ponzu, or a simple soy + mirin + dashi blend
Instructions
- Pat shrimp dry and season with salt.
- Heat oil in a deep pot to 350–375°F (175–190°C).
- In a bowl, whisk the beaten egg with ice-cold water.
- In another bowl, combine flour, cornstarch, baking soda, and a pinch of salt. Fold dry mix into wet until just combined.
- Optionally coat shrimp with cornstarch.
- Dip shrimp in batter and fry in small batches until golden, about 1–2 minutes per side.
- Drain on a wire rack and serve immediately with dipping sauces.
Notes
Use ice-cold water for the batter to ensure a light and crispy texture. Don’t overmix the batter to prevent a gummy consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 0g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 270mg
