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Crispy shrimp tempura served with a soy-based dipping sauce.

Shrimp Tempura: Foolproof Tips for the Crispiest, Lightest Batter

  • Author: Sam
  • Total Time: 25 minutes
  • Yield: 2–3 servings 1x

Description

Discover the secrets to making perfect shrimp tempura—crispy, airy, and golden every time! This easy Japanese tempura recipe ensures light, crunchy batter without being greasy. Serve with traditional tentsuyu sauce or your favorite dip.

Ingredients

Scale

For the Shrimp:

  • 10 large shrimp (peeled, deveined, tails on)
  • 1 tablespoon cornstarch (for coating)

For the Tempura Batter:

  • 1 cup all-purpose flour (or cake flour for a lighter texture)
  • 2 tablespoons cornstarch
  • 1 cup ice-cold water
  • 1 egg yolk (optional, for extra crispiness)
  • ½ teaspoon salt

For Frying:

  • 2 cups vegetable oil (or canola oil)
  • 1 tablespoon sesame oil (optional, for flavor)

For Serving (Optional):

  • Tentsuyu sauce (Japanese tempura dipping sauce)
  • Soy sauce or ponzu sauce
  • Grated daikon radish

Instructions

Step 1: Prepare the Shrimp

  1. Make small cuts along the underside of each shrimp to straighten them. This prevents curling during frying.
  2. Lightly coat the shrimp with cornstarch—this helps the batter stick better.

Step 2: Make the Tempura Batter

  1. In a bowl, whisk together flour, cornstarch, and salt.
  2. Add ice-cold water and gently mix. Do NOT overmix—lumps are fine!
  3. If using, stir in the egg yolk for extra crispiness.

Step 3: Heat the Oil

  1. In a deep pan or fryer, heat vegetable oil to 340–360°F (170–180°C).
  2. Add a little sesame oil for extra flavor (optional).

Step 4: Fry the Shrimp Tempura

  1. Dip shrimp into the batter, allowing excess to drip off.
  2. Carefully place shrimp in hot oil, frying in batches for 2–3 minutes until golden and crispy.
  3. Remove and drain on a wire rack or paper towel.

Step 5: Serve and Enjoy!

  1. Serve immediately with tentsuyu sauce, soy sauce, or ponzu.
  2. Garnish with grated daikon radish for extra freshness.

Notes

  • Keep the batter cold: Use ice water and don’t overmix to avoid a dense texture.
  • Fry in small batches: Overcrowding lowers oil temperature, making tempura soggy.
  • For extra crispiness: Lightly flick some batter over the shrimp while frying to create extra flaky bits.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Deep-Frying
  • Cuisine: Japanese

Keywords: Shrimp tempura, crispy tempura, Japanese fried shrimp, ebi tempura, tempura batter, light tempura, tempura shrimp recipe

Find it online: https://www.freshleafrecipes.com/shrimp-tempura-recipe-tips-guide/