Crispy Shrimp Tempura

Save this recipe on:

There’s something magical about biting into a piece of perfectly crispy shrimp tempura. I remember the first time I made this dish at home, the aroma of frying batter filled my kitchen and I couldn’t resist sneaking one right out of the pan. That crunch, the delicate shrimp inside, it was pure bliss. Every time I prepare it now, I feel like I’m bringing a little taste of Japan to my dinner table.

Making shrimp tempura is one of those recipes that’s as fun to create as it is to eat. I love the rhythm of dredging the shrimp, dipping them into the cold batter, and watching them bubble to golden perfection. It’s such a satisfying process, and it never fails to impress when I serve it to friends or family.

This recipe has also become my go-to whenever I crave something light yet indulgent. The airy, crisp coating contrasts beautifully with the sweet and tender shrimp. If you’re a fan of seafood, you’ll also enjoy my creamy crab and shrimp seafood bisque and my cheese shrimp penne pasta with spinach. Both are equally delightful ways to savor shrimp.

Why You’ll Love This Crispy Shrimp Tempura

This crispy shrimp tempura is incredibly light and crunchy thanks to the ice-cold batter. It’s quick to make yet feels like a restaurant-quality treat. The shrimp stay juicy and flavorful, encased in the delicate, shatteringly crisp crust. Whether you serve it as an appetizer, part of a sushi platter, or with a simple dipping sauce and rice, it’s a versatile dish that’s sure to become a favorite in your kitchen too.

Ingredients

Shrimp are the star of this dish, so I always use large, fresh shrimp for the best flavor and texture. The lightness of the batter comes from all-purpose flour and cornstarch, which combine to create that signature crispy crust. Egg yolk gives richness and helps bind the batter together. Ice-cold water is the key to keeping the batter airy and crisp when fried. Lastly, a pinch of salt and baking powder ensures seasoning and just the right amount of puff.

How to Make Crispy Shrimp Tempura

Step 1: Prepare the Shrimp

Peel and devein the shrimp, leaving the tails intact for a pretty presentation. Make shallow slits on the underside of each shrimp and gently press to straighten them. Pat dry with paper towels.

Step 2: Heat the Oil

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). It’s important to keep the oil at a steady temperature for even frying.

Step 3: Make the Batter

In a mixing bowl, whisk together the egg yolk and ice-cold water. Add flour, cornstarch, baking powder, and salt. Mix gently just until combined — it’s okay if the batter is a little lumpy.

Step 4: Dredge and Dip

Lightly coat each shrimp in flour, shaking off any excess, then dip into the batter to coat completely.

Step 5: Fry to Golden Perfection

Carefully lower the shrimp into the hot oil a few at a time. Fry for about 2–3 minutes until golden and crisp. Transfer to a wire rack or paper towels to drain. Serve immediately with dipping sauce of your choice.

Recipe Variations and Possible Substitutions

One of the reasons I love crispy shrimp tempura is how easy it is to customize. You can substitute the shrimp with other seafood like scallops or even vegetables such as sweet potato slices, zucchini, or green beans for a vegetarian tempura. If you don’t have cornstarch, potato starch makes a great alternative and yields a similar crunch. For a gluten-free version, use a gluten-free all-purpose flour blend.

Serving and Pairing Suggestions

I like to serve my shrimp tempura with a simple soy-based dipping sauce or a creamy spicy mayo for a little kick. It pairs beautifully with steamed white rice and miso soup for a complete meal. You can also use it as a topping for udon noodle soup, or as part of a sushi roll for something special. A crisp green salad or lightly pickled vegetables on the side add freshness to the plate.

Storage and Reheating Tips

Shrimp tempura is best enjoyed fresh and hot, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet in a 375°F (190°C) oven for about 8–10 minutes to regain crispiness. Avoid microwaving, as it will make the batter soggy.

FAQs

How do I keep Crispy Shrimp Tempura from getting soggy?

To keep it crispy, drain the fried shrimp on a wire rack instead of paper towels and avoid stacking them. Serve immediately if possible.

Can I make Crispy Shrimp Tempura ahead of time?

It’s best to fry and serve right away, but you can prepare the shrimp and batter ingredients ahead, keeping the batter ice-cold until ready to fry.

What oil is best for frying Crispy Shrimp Tempura?

I recommend a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Can I freeze leftover Crispy Shrimp Tempura?

Yes, you can freeze them in a single layer on a tray, then transfer to a freezer bag. Reheat in the oven directly from frozen for best results.

Related Recipe You’ll Like

If you loved this crispy shrimp tempura, you might also enjoy my marry me chicken pasta for another restaurant-worthy dinner at home. Or try the creamy garlic chicken breasts for a comforting and flavorful meal.

Save and Share This Recipe for Later

Don’t forget to pin this crispy shrimp tempura recipe to your favorite Pinterest board so you can easily find it the next time you crave it! You can also share it with your friends and family on Facebook, Instagram, or by email — everyone deserves a taste of this delicious classic. Spread the love and enjoy cooking together!

Save this recipe on: