Shrimp Tempura
Shrimp Tempura is an easy recipe you can make right at home. Stop buying the frozen stuff and even more importantly, stop overpaying for this fried shrimp at restaurants! Shrimp are tossed in a simple mix of inexpensive ingredients before being fried to perfection and served with your favorite dipping sauce.
Shrimp Tempura
If you like to eat out at Japanese restaurants, there’s a huge possibility that you already know and love Shrimp Tempura. If you’re one of the few who’ve never tried it, then you’re in for a real treat! The batter that the shrimp is coated in is really what makes this recipe unique and so delicious. While the shrimp are indeed deep fried, they’re unlike any other deep fried shrimp you’ve had.
Once fried, the batter on Shrimp Tempura gets crunchy, but not like it does with shrimp that are coated in breadcrumbs. Instead, this batter cooks to a light, almost fluffy consistency that still has the best crisp to it. While this recipe may seem fancier than the fried shrimp you’re accustomed to, it’s actually quite simple and calls for ingredients that I can guarantee are already in your kitchen! Well, except maybe the shrimp.
And if you’re considering using frozen shrimp, go for it! This recipe really is super simple. Just make sure that the shrimp are totally thawed and patted dry prior to tossing in the simple tempura batter. After that, you just have to fry them, serve them, dip them in your favorite sauce, and enjoy! You’ll never overpay for Shrimp Tempura again, that much is for sure.
How to Make Shrimp Tempura
Prepare the waters and flour. Chill both waters in the refrigerator for about 20 minutes. Sift cornstarch and flour together into a bowl and chill in the refrigerator for 15-20 minutes (same time as both waters). While the waters and flour are chilling, line one small sheet with paper towel – set aside.
Prepare the shrimp. Open the underside of each shrimp to remove the vein (if needed), then add small vertical cuts to open and straighten the shrimp. These are small sized vertical cuts and should not cut through the shrimp meat – this is how it will ‘straighten’ for frying. Place the prepared shrimp a plate and set aside.
Heat the oil. In a medium sauce or fry pan, add the oil and heat on medium/medium high until the temperature reaches 350°F.
Make the batter. Place both waters into a medium bowl and add the egg. If there are any bubbles or foam, simply remove it from this mixture. Gently mix in flour mixture being careful not to over mix, this is best done with a wooden spoon. Continue to gently mix until batter is smooth. This batter is thick enough to coat the shrimp, yet slightly thinner than a pancake batter consistency.
Dip and fry the shrimp. Dip each shrimp individually into the batter, then gently into the hot oil. Cook the shrimp tempura for 1-2 minutes until golden brown. Place on a paper towel lined plate or pan until served.
Tips for the Best Shrimp Tempura
- Adjust the temperature of the oil throughout the cooking. If the temperature is above 375°F, reduce it to medium low to keep the oil around 350°F. Higher temperatures may overcook the batter and under cook the shrimp.
- Don’t overcrowd the pan. If you add too many shrimp to the pan, the temperature of the oil will decrease, leaving you with under cooked greasy shrimp. Work in batches of 2-3 shrimp at a time.
- Make it saucy! Serve Shrimp Tempura with dipping sauces like bang bang sauce, soy sauce, or spicy mayo. There are plenty of options to choose from!
Have any extra shrimp on hand?
For more easy take out recipes, follow us on Instagram and Facebook!
Get the Recipe: Shrimp Tempura
Ingredients
- 1 pound 21-25 large shrimp, peeled, deveined with tail on (thawed)
- 10 oz water- Cold
- 4 oz sparkling water – Cold
- ¼ cup corn starch
- 1 ½ cup AP flour
- 1 egg
- 2 -4 cups vegetable or canola oil for frying
Equipment
- digital thermometer
Instructions
- Chill both waters in the refrigerator for about 20 minutes.
- Sift corn starch and flour together into a bowl and chill in the refrigerator for 15-20 minutes (same time as the water).
- While the water and flour are chilling, line one small sheet with paper towel. Set aside.
- To prepare the shrimp, open the underside of each shrimp to remove that vein (if needed), then add small vertical cuts to open and straighten the shrimp (* these are small sized vertical cuts and should not cut through the shrimp fully, this is how it will ‘straighten’ for frying). Place the prepared shrimp a plate and set aside.
- In a medium sauce or fry pan, add the oil and heat on medium/medium high until the temperature reaches 350 degrees.
- Place both waters into a medium bowl and add the egg. If there are any bubbles or foam, simply remove it from this mixture.
- Gently mix in flour mixture being careful not to over mix, this is best done with a wooden spoon. (Continue to gently mix until batter is smooth. This batter is thick enough to coat [shrimp], yet slightly thinner than a pancake batter consistency.)
- Dip each shrimp individually into the batter, then gently into the hot oil. Cook the shrimp tempura for 1-2 minutes until golden brown. Place on a paper towel lined plate or pan until served. (Adjust the temperature of the oil throughout the cooking, if the temperature is above 375, reduce to medium low to keep the oil around 350 degrees. Higher temperatures may overcook the batter and undercook the shrimp. Depending on the size of your pot, you can cook about 2-3 shrimp at a time.)
- Enjoy with your favorite tempura soy sauce, or some delicious Bang Bang Sauce.