Crispy Shrimp Tempura Recipe – Japanese Special
Crispy Shrimp Tempura is a beloved Japanese appetizer that features succulent shrimp enveloped in a feather-light, airy batter and fried to golden perfection. Scoring the shrimp helps keep them straight and ensures an even, lacy coating—achieving that signature delicate crunch. Ideal for serving with a tangy tentsuyu dipping sauce or a sprinkle of sea salt, this dish is as fun to make as it is satisfying to eat.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Crispy Shrimp Tempura Ingredients :
- 2 cups vegetable oil for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 1 large egg yolk
- 2 large egg whites, lightly beaten
- 1 pound medium shrimp, peeled and deveined, tails left on
How To Make Crispy Shrimp Tempura
Prepare all the ingredients.
Have all the ingredients ready to make crispy shrimp tempura.
Heat vegetable oil in a deep-fryer to 375 degrees F (190 degrees C).
Heat the vegetable oil in the deep fryer.
In a large bowl, whisk together the flour, cornstarch, and salt, creating a well in the center.
Combine the dry ingredients by whisking them together.
Pour the water and egg yolk into the well and mix until just moistened; the batter should remain lumpy. Gently stir in the egg whites.
Stir the egg whites into the batter mixture.
Dip each shrimp individually into the batter to coat, leaving the tails uncoated.
Once three shrimp are coated, carefully place them into the hot oil of the deep fryer. Fry until they turn golden brown, approximately 1 1/2 minutes.
Fry the shrimp until they are golden brown. Remove them with a slotted spoon and let them drain on a plate lined with paper towels. Repeat with the remaining shrimp, battering a few at a time while the previous batch cooks.
Recipe Notes
Batter Temperature: Keep the batter cold—use ice water and mix just briefly. This helps create a light, crispy texture by preventing gluten from developing.
Shrimp Preparation: Make shallow cuts along the underside of the shrimp and gently press them straight to prevent curling during frying.
Cooking Oil: Ideal frying temperature is around 170–190 °C (340–375 °F); too hot and the batter burns, too cool and it becomes oily.
Serve Immediately: Tempura is best eaten right after frying—serve immediately to retain the crispiness. Leftovers tend to lose their crunch quickly.
