Description
Golden, crispy, and light — this Crispy Shrimp Tempura delivers the perfect bite every time. Juicy shrimp wrapped in a delicately airy batter are fried until perfectly golden and served with a savory dipping sauce. An ideal dish for seafood lovers and Japanese cuisine fans alike.
Ingredients
1 lb large shrimp, peeled and deveined, tails left on
1 tsp salt
1 tbsp cornstarch
0.25 cup all-purpose flour
1 large egg
1 cup ice-cold water
0.75 cup all-purpose flour
0.25 cup cornstarch
0.25 tsp baking soda
2 cups vegetable oil (for frying)
0.5 cup dashi
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
Grated daikon or ginger optional
Instructions
1. Clean the shrimp with salt and cornstarch, rinse and pat dry. Make shallow slits on the underside to prevent curling.
2. Combine dashi, soy sauce, mirin, and sugar in a small pot. Simmer gently until sugar dissolves. Set aside.
3. Heat 2 inches of oil in a deep pan to 340°F (170°C).
4. In a bowl, whisk egg with ice-cold water. Sift in flour, cornstarch, and baking soda. Stir lightly — do not overmix.
5. Dust shrimp with flour, then dip into batter allowing excess to drip.
6. Fry 3–4 shrimp at a time for 2 minutes until golden. Remove to a rack lined with paper towels.
7. Repeat with remaining shrimp, maintaining oil temperature.
8. Serve immediately with dipping sauce and garnish if desired.
Notes
Use a chilled bowl and ice-cold water to ensure light, crispy batter.
Do not overmix the batter; lumps are okay.
Reheat leftovers in an oven at 375°F (190°C) for 5–7 minutes.
Serve with rice, noodles, miso soup, or seaweed salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1
- Sodium: 470
- Fat: 14
- Saturated Fat: 1.5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 18
- Cholesterol: 135
Keywords: shrimp tempura, crispy shrimp, Japanese tempura