Lightly battered shrimp are deep-fried to crispy golden brown perfection in this easy shrimp tempura recipe. You only need 6 ingredients and a deep skillet for frying!
Why this recipe works
Of all things crispy, crunchy, and golden, shrimp tempura tops the list as one of our favorite Japanese dishes alongside hibachi shrimp!
Shrimp tempura is a popular Japanese dish consisting of lightly battered shrimp that’s coated with cornstarch, eggs, and flour followed by a deep fry leaving them with a crispy golden brown exterior encasing the juicy shrimp inside. Shrimp tempura can be served either as an appetizer with dipping sauces such as yum yum sauce or enjoyed as a main course. It’s also a great addition to bento boxes or sushi rolls.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – If you can’t find grilling shrimp, you can use large or extra-large shrimp. I wouldn’t recommend precooked shrimp for this recipe. Frozen shrimp will work but you will need to thaw it fully and pat it dry before beginning.
COATING – The batter is made with two eggs, all-purpose flour, and ice cold water. It’s important to keep the batter cold, which is why we use ice cold water and also keep the batter chilled over a bowl of ice. Keeping the batter cold will help with the fluffy yet crunchy exterior shrimp tempura is known for. The cornstarch called for will create an even crispier coating while also giving the batter something to cling to.
OIL – You can use any oil with a high smoke point and neutral flavor. We prefer vegetable oil, but peanut oil and canola oil are other good options. You will want to keep the oil temperature at 325F, so keep an instant-read or clip-on thermometer handy as this can affect the outcome of your crispy coating. Don’t start frying until the oil has reached temperature.
How to Make Shrimp Tempura
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a baking sheet with paper towels. Place a wire rack over the baking sheet.
- Have a large bowl or tray filled with ice that is large enough to hold the bowl of batter. This will help keep the batter cold while you work.
- In two places, score through the vein on the underside of the shrimp.
We scored near the head then further down near the tail. This will help the shrimp from curling up really tight. Only score it, do not cut all the way through. (See video above for demonstration)
- Spread cornstarch out on a plate.
- Add enough vegetable oil to a deep-sided skillet to come about 2 inches up the side. Preheat oil over medium-high until an instant-read thermometer reads 325 F.
EXPERT TIP – It’s important to work quickly as you want the batter to be cold on the shrimp when it goes into the oil. - Whisk eggs together in a large bowl. Whisk in the ice cold water. Whisk cold egg mixture into the flour. Batter should be the consistency of pancake batter. Place bowl of batter into the bowl or tray of ice to keep it cold. If you are working slowly, be sure to whisk the batter occasionally so that the temperature throughout is consistent.
- Dredge a shrimp in cornstarch then dip in the batter, coating well. Immediately place in the hot oil. Repeat for each shrimp, being careful not to crowd the pan.
- Fry shrimp for 7-8 minutes, flipping them 1-2 times throughout the cooking process.
- Move cooked shrimp to a wire rack to cool slightly before serving.
Frequently Asked Questions & Expert Tips
Though this dish is best served fresh, you can store any cooled leftovers in an air-tight container kept in the refrigerator for 1-2 days.
Shrimp tempura can be reheated in a 325F oven. Line the shrimp on a baking sheet and warm for 5-10 minutes. Be careful not to overcook the shrimp while reheating, they only need to be in the oven long enough to warm them back up.
Serving Suggestions
Shrimp tempura is best served hot and fresh so it retains its crunch factor. Serve with dipping sauces such as yum yum sauce, tartar sauce, garlic aioli, or lemon butter sauce. You can wrap the crisp shrimp in a lettuce leaf or enjoy it as a meal with rice and steamed vegetables.
Use any leftover batter to deep fry vegetables such as sweet potatoes, broccoli, carrots, onions, or green beans to serve with your shrimp tempura.
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Shrimp Tempura
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound raw grilling shrimp
- ½ cup cornstarch
- vegetable oil for frying
- 2 large eggs
- ½ cup cold ice water
- 1 cup all purpose flour
Things You’ll Need
- Large bowl or tray of ice
Before You Begin
- If you can’t find grilling shrimp, you can use large or extra-large shrimp. I wouldn’t recommend precooked shrimp for this recipe. Frozen shrimp will work but you will need to thaw it fully and pat it dry before beginning.
- It’s important to keep the batter cold, which is why we use ice cold water and also keep the batter chilled over a bowl of ice. Keeping the batter cold will help with the fluffy yet crunchy exterior shrimp tempura is known for. The cornstarch called for will create an even crispier coating while also giving the batter something to cling to.
- You can use any oil with a high smoke point and neutral flavor. We prefer vegetable oil, but peanut oil and canola oil are other good options. You will want to keep the oil temperature at 325F, so keep an instant-read or clip-on thermometer handy as this can affect the outcome of your crispy coating. Don’t start frying until the oil has reached temperature.
- Though this dish is best served fresh, you can store any cooled leftovers in an air-tight container kept in the refrigerator for 1-2 days.
- Leftover shrimp tempura can be reheated in a 325F oven. Line the shrimp on a baking sheet and warm for 5-10 minutes. Be careful not to overcook the shrimp while reheating, they only need to be in the oven long enough to warm them back up.
Instructions
- Watch video on how to score shrimp.
- Line a baking sheet with paper towels. Place a wire rack over the baking sheet.
- Have a large bowl or tray filled with ice that is large enough to hold the bowl of batter. This will help keep the batter cold while you work.
- In two places, score through the vein on the underside of the shrimp. We scored near the head then further down near the tail. This will help the shrimp from curling up really tight. Only score it, do not cut all the way through.
- Spread cornstarch out on a plate.
- Add enough vegetable oil to a deep sided skillet to come about 2 inches up the side. Preheat oil over medium-high until an instant read thermometer reads 325 F.NOTE: It’s important to work quickly as you want the batter to be cold on the shrimp when it goes into the oil.
- Whisk eggs together in a large bowl. Whisk in the ice cold water. Whisk cold egg mixture into the flour. Batter should be the consistency of pancake batter. Place bowl of batter into the bowl or tray of ice to keep it cold. If you are working slowly, be sure to whisk the batter occasionally so that the temperature throughout is consistent.
- Dredge a shrimp in cornstarch then dip in the batter, coating well. Immediately place in the hot oil. Repeat for each shrimp, being careful not to crowd the pan.
- Fry shrimp for 7-8 minutes, flipping them 1-2 times throughout the cooking process.
- Move cooked shrimp to a wire rack to cool slightly before serving.
Nutrition
Chef Antoine Davis
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