Description
Light, airy, and incredibly crisp—this Shrimp Tempura recipe delivers restaurant-quality crunch right at home. Paired with soy sauce or lemon wedges, it’s perfect as an dinner, snack, or a star on your sushi night menu!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup ice-cold water
- 1/2 teaspoon baking powder
- Salt, to taste
- Oil for frying (vegetable or canola recommended)
- Soy sauce, for dipping
- Lemon wedges, for serving
Instructions
-
Prepare the shrimp:
Pat the shrimp completely dry with paper towels to ensure a crispier fry and avoid splattering. -
Make the tempura batter:
In a medium bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt. Slowly add the ice-cold water while stirring gently—don’t overmix; lumps are totally fine! -
Heat the oil:
In a deep, heavy-bottomed pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy if available. -
Fry the shrimp:
Dip each shrimp into the batter, allow the excess to drip off, then carefully place into the hot oil. Fry in batches for 2–3 minutes, turning once, until golden and crispy. -
Drain the shrimp:
Remove with a slotted spoon and transfer to a paper towel–lined plate. Keep warm while frying the remaining shrimp. -
Serve and enjoy:
Serve immediately with soy sauce or traditional tempura dipping sauce. Add lemon wedges for a zesty touch.
Notes
- For best texture, keep the batter very cold—chill the bowl or add ice cubes around the mixing bowl if needed.
- Don’t overcrowd the pan, which can lower the oil temperature and make the tempura soggy.
- Want variety? Tempura batter works well with sliced vegetables like sweet potato, zucchini, or bell pepper.
- To make it gluten-free, use a gluten-free flour blend suitable for frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Snack
- Method: Deep Fry
- Cuisine: Japanese