Tempura Shrimp

Tempura Shrimp

Tempura shrimp is a popular Japanese dish known for its light, crispy batter and delicate flavors. This recipe provides a step-by-step guide to creating perfect tempura shrimp at home, showcasing the art of Japanese frying techniques.

The key to great tempura lies in the batter—light, airy, and crispy—allowing the shrimp to remain tender and juicy inside. Serve tempura shrimp as an appetizer, part of a bento box, or as a main dish with dipping sauce and rice.

Follow this recipe to master the art of making delicious tempura shrimp that rivals your favorite Japanese restaurant.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails intact
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ice-cold water
• Vegetable oil, for frying
• Tempura dipping sauce (tsuyu), for serving
• Grated daikon radish and grated ginger, for serving (optional)
• Shredded nori (seaweed), for garnish (optional)

How to Make Tempura Shrimp

    Prepare the Shrimp:

Pat dry peeled and deveined shrimp with paper towels. Make a few shallow cuts along the belly of each shrimp to prevent curling during frying. Set aside.

Prepare the Batter:

In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well combined.

Gradually add ice-cold water to the flour mixture, stirring gently with chopsticks or a fork until just combined. The batter should be thin and slightly lumpy. Be careful not to overmix.

Heat the Oil:

Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (180°C). Use enough oil to submerge the shrimp completely during frying.

Coat and Fry the Shrimp:

Dip each shrimp into the batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil, one at a time, making sure not to overcrowd the fryer.

Fry the shrimp in batches for 2-3 minutes, or until the tempura batter is light golden brown and crispy. Use a slotted spoon or tongs to gently turn the shrimp halfway through frying to ensure even cooking.

Transfer fried shrimp to a plate lined with paper towels to drain excess oil.

Serve Tempura Shrimp:

Serve hot tempura shrimp immediately with tempura dipping sauce (tsuyu) on the side for dipping.

Optionally, garnish with grated daikon radish, grated ginger, and shredded nori for added flavor and presentation.

Chef’s Note

Maintain Cold Ingredients: Keep the batter and shrimp cold before frying to ensure a crispier tempura coating.

Frying Tips: Fry shrimp in small batches to maintain the oil temperature and prevent overcrowding, which can result in soggy tempura.

Dipping Sauce: Tempura dipping sauce (tsuyu) can be enhanced with grated daikon radish and grated ginger for additional flavor and freshness.

Variations: Experiment with other seafood or vegetables for tempura, such as squid, fish fillets, sweet potato, or mushrooms.

Nutritional Information (per serving, based on 4 servings)

• Calories: 350 kcal
• Protein: 25g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 200mg
• Sodium: 600mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 0g

Enjoy the light and crispy perfection of homemade tempura shrimp, a beloved Japanese dish that delights with its airy batter and tender shrimp inside. Perfect for any occasion, tempura shrimp is sure to impress with its delicate flavors and satisfying crunch, making it a favorite for seafood lovers and enthusiasts of Japanese cuisine alike.

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