shrimp tempura
Japanese food

Crispy Shrimp Tempura: The Best Way to Make It

Shrimp Tempura is a Japanese meal that consists of fresh shrimp that have been dipped in tempura batter and deep-fried till crispy. Serve with soy sauce or dipping sauce for tempura.

You will find my collection of Asian recipes on this website to be rather extensive. Simply said, we adore this meal! Shrimp Tempura is one of our favorite appetizers with shrimp. My husband has been requesting it for years, and I finally made it. This is the easiest method for making restaurant-quality tempura at home. The shrimp are succulent and tasty, and the coating is light and crunchy. If you follow my simple instructions, you’ll be eating this delicious dinner in no time. And if you have any vegetables on hand, you can also cook them in the batter.

Components required:

  • Medium or jumbo shrimp
  • Universal flour
  • Cornstarch
  • Egg
  • Water (icy-cold)

Shrimp Tempura Recipe

First, prepare the shrimp.

  • Devein the shrimp and remove the shell all the way up to the tail.
  • Next, cut 4 to 5 little notches on each shrimp’s “belly.” This will keep them from curling up throughout the frying process.
  • Toss the shrimp in the cornstarch.

Step 2: Prepare the batter.

  • In a bowl, combine cooled egg and water. Stir in the flour. Avoid overmixing.
  • Each shrimp should be dipped in batter.

3rd step: fry

  • Heat the oil to a temperature of 340 to 360 degrees F.
  • Drop 3–4 battered shrimp into the saucepan and cook for 2–3 minutes per side.
  • Place the shrimp on a platter lined with paper towels.

Expert Advice:

  • Use the biggest shrimp you can find; I used jumbo deveined but shelled shrimp.
  • Use icy-cold water and a chilly egg to prevent the batter from absorbing too much oil.
  • Make the batter shortly before frying; if you wait too long, gluten will form and the batter will be heavy and crunchy.
  • To guarantee that the shrimp sticks properly, coat them with cornstarch shortly before dipping them in the batter.
  • Fry 3 to 4 shrimp at a time to avoid crowding and to keep the oil temperature from dropping too far.

What’s the best way to eat this?

My Sweet Chili Orange Sauce or my Sweet and Sour Sauce are two of our favorite ways to enjoy this shrimp. Tempura Dipping Sauce may be offered with it in a Japanese restaurant.

How should the shrimp be cooked?

Shrimp served in a Japanese restaurant will always be upright rather than curled up. To prevent the shrimp from curling up when frying, put a few notches in them before cooking them. While my shrimp had been deveined, it remained in its shell. I only removed the shell up to the tail and left it there. On the “belly” of each shrimp, use a knife to create a few tiny incisions. On each large shrimp, I made between four and five. On a platter, spread them out flatly. Thaw frozen shrimp first (like I did), then prepare and dab with a paper towel before cooking. Your goal is to avoid having them spatter when they’re placed into hot oil, thus you don’t want them moist.

The dipping condiment

The tempura dipping sauce is slightly more difficult to produce than the tempura batter (for chicken, shellfish, or vegetables), although using items that are extremely simple to get. You’ll need mirin, soy sauce, sugar, shredded daikon, and dashi soup stock.

Why aren’t my tempura crisp?

The oil must reach a minimum temperature of 340 degrees F in order for your shrimp tempura to be completely crispy. The batter will absorb too much oil if the oil is not heated enough, making the finished product mushy.

What is shrimp tempura made of?

Raw shrimp are dipped in tempura batter and deep-fried in hot oil to make shrimp tempura. The batter needed to produce tempura is made up of flour, water, cornstarch, and sometimes eggs. In this recipe, we use a tempura mix to make the meal quick and easy to make whenever you have a craving.

What does shrimp tempura mean?

A Japanese meal consisting of vegetables and shrimp or other shellfish battered and fried in deep oil. noun.

Shrimp tempura recipe

shrimp tempura

Shrimp tempura

Shrimp Tempura is a traditional Japanese meal consisting of fresh shrimp coated in tempura batter and deep-fried till crisp. Serve with soy sauce or tempura sauce for dipping.
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Appetizer
Cuisine Asian, Japanese
Calories 347 kcal


  • 1 lb fresh shrimp jumbo or medium
  • ¼ a cup of cornstarch
  • ½ teaspoon salt
  • 1 egg
  • 1 cup cold water
  • 1 cup all-purpose flour
  • 1.5 cups oil for frying


  • Begin by deveining the shrimp and removing the shell all the way up to the tail. Make 4 to 5 little notches on each shrimp's "belly." This will keep them from curling up throughout the frying process.
  • Toss the shrimp in the cornstarch and salt mixture.
  • In a saucepan, heat the oil.
  • In a medium mixing dish, combine the egg and water.
  • Stir in the flour using a fork. Avoid overmixing.
  • Dip each shrimp in batter and carefully set in the oil after the oil reaches 340 to 360 degrees F.
  • Fry 4 to 5 shrimp at a time to avoid overcrowding the pot and lowering the temperature of the oil.
  • Fry each shrimp for 2 to 3 minutes on each side. Place on a platter lined with paper towels.
  • Repeat with the remaining shrimp.
  • With soy sauce or Asian dipping sauce, serve.


  1. For frying, use vegetable or canola oil.
  2. Just before cooking, make the batter. While the oil heats up, I prepare it.
  3. Please keep in mind that the nutritional value varies based on the product. The following information is an approximation. Always use a calorie counter that you are comfortable with.
Keyword Shrimp Tempura

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