Shrimp Tempura

What You’ll Need

With only six ingredients on the list, it’s all about good quality shrimp and sticking to the recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Shrimp – Don’t use cocktail shrimp. They’re too small and will either burn or come out overcooked. I recommend large or extra-large shrimp. Ask your local fishmonger for U10, U8, or U6 shrimp. These are all large and meaty, giving you a lovely soft interior after biting through the crunchy batter. 
• All-purpose flour – This is the most widely used kind for tempura, but cake flour also works. It has less protein in it, so it doesn’t develop as much gluten and is lighter in texture as a result. 
• Cornstarch – Potato starch is a great substitute. Neither of these contain any gluten, which is perfect for crispiness. Their main job is to keep the batter on the shrimp.
• Water – Soda water or sparkling water are great too. The air bubbles in the batter will expand when the shrimp hit the oil, making them lighter. Either way, use ice cold water; cold batter keeps the shrimp from absorbing too much oil during frying, resulting in a lighter, crispier bite. 
• Egg
• Vegetable oil – You can also use canola oil or corn oil. Any neutral tasting oil with a high smoke point will work. Avoid olive oil. 

How to Make Shrimp Tempura

There are about as many steps as there are ingredients, so you can imagine how easy this recipe is!

• Prepare the shrimp. Remove the shells and then use a knife to carefully devein the shrimp. Do this by creating a small central slit from the head all the way down to the tail. Remove the black vein inside. Sometimes it can be white or reddish. You can also skip this step by asking your fishmonger to devein the shrimp for you. 
• Straighten the shrimp. Make shallow slits into the inner and outer parts of the shrimp to straighten them out. Pat them dry with a clean paper towel. 
• Dredge them in cornstarch. Generously sprinkle cornstarch on your shrimp until they’re completely covered. Shake off any excess. 

• Heat the oil. Add the oil into a pot and bring it to 350ºF. If you don’t have a kitchen thermometer, drop a teaspoon of batter into the oil. If it sizzles right away, it’s ready. 
• Make the batter. Sift the flour. Add it to a large bowl and mix it with the cold water and egg. Whisk until just combined. 

• Coat in batter. Dip each shrimp into the batter until it’s completely coated. 
• Fry. Carefully lower the shrimp into the hot oil and let it fry for 2 minutes or until golden brown. Repeat with all the shrimp. 

Tips for Success

Follow these easy tips to fry golden, crispy shrimp tempura every time:

• Set the cooked shrimp on a wire rack. To prevent moisture and heat condensation from softening your crispy shrimp, place them on a wire rack to cool. This will allow steam to escape without affecting the texture. 
• Keep warm in the oven. If you’re frying in batches, the first ones will probably be cold by the time you’re done. To keep them all warm, preheat the oven to 250ºF. Place the shrimp on a wire rack over a baking tray and pop them onto your oven’s lower rack for 15 minutes or until you’ve finished frying. This will keep your tempura warm and crispy. 
• Give it a kick. Sprinkle powdered shichimi togarashi chili to taste into the batter when mixing. This will make your tempura spicy! 
• Don’t over-mix. It’s okay if a few clumps of flour remain in the batter. It’s important not to over-mix or the gluten will make the exterior rubbery.
• Don’t crowd the pot. Don’t be tempted to fit as many shrimp as possible in the pot. No more than half of the pot’s surface area should be covered with shrimp. Adding more is counter-productive because it will lower the oil temperature.

Serving Suggestions

Shrimp tempura is great on its own with a bit of soy sauce, but it’s amazing when paired with other sauces too like Bang Bang Sauce or Sriracha Mayo. Although it's a little less traditional, this Lemon Dill Sauce would be amazing too—lemon pairs so well with shrimp!

My favorite way to eat them is definitely in tacos. For this, you need to heat some tortillas in a griddle over low heat and then set them aside. (I love using my 5-Ingredient Quinoa Tortillas.) Place 1-2 shrimp (depending on their size) in the center of each tortilla. Top the tacos with shredded cabbage and carrot, Sriracha or chipotle mayo, and pickled red onion. Sprinkle with sesame seeds and enjoy. 

How to Store and Reheat Leftovers

Refrigerator: Once the shrimp have come to room-temperature, place them in an airtight container and refrigerate for up to 2 days. It’s important not to store them any longer because shrimp comes with a higher risk for food poisoning. 

To reheat: Place the shrimp tempura on a wire rack over a baking sheet. Bake at 325ºF for 5-10 minutes or until crispy again. Keep an eye on the oven so they don’t burn. You can also add them to your air fryer basket at 325ºF for 2-4 minutes or until crispy. 

More Japanese-Inspired Recipes

• Kani Salad
• Salmon Sushi Bake
• Teriyaki Quinoa Bowls
• One-Pot Vegan Ramen
• Surimi Salad