Shrimp Tempura (Light and Crisp – Easy Steps) Recipe
Introduction
Shrimp tempura is a classic Japanese dish known for its light, crisp batter that perfectly complements tender shrimp. This easy recipe will guide you through simple steps to create delicious tempura at home in just 30 minutes.
Ingredients
- 8 large shrimp/prawns – shelled and deveined with tails on
- 1 cup tempura flour
- 1 cup ice cold water (refer to tempura flour package instructions)
- ¼ cup plain all purpose flour or cornstarch
- Oil for frying (such as sunflower oil)
Instructions
- Step 1: Wash and pat dry the shrimp, ensuring they are shelled and deveined but with tails intact.
- Step 2: Straighten the shrimp by cutting 6 small slits lengthwise on the inside, being careful not to cut all the way through.
- Step 3: Flip the shrimp so the slits face down. Press gently along the length of each shrimp to flatten and lengthen them.
- Step 4: Trim the very tips of the tails at an angle to clean them up while keeping the tails intact.
- Step 5: Lightly coat each shrimp with all purpose flour by dipping them into a bowl of flour.
- Step 6: In a separate bowl, sift the tempura flour, then pour in ice cold water according to package instructions (usually a 1:1 ratio). Whisk lightly with chopsticks, leaving some lumps in the batter.
- Step 7: Heat oil over medium-high heat. Test readiness by dropping a bit of batter into the oil; it should float to the surface.
- Step 8: Dip each shrimp into the tempura batter, let excess drip off, then carefully drop into the hot oil. Fry a few at a time to avoid overcrowding.
- Step 9: (Optional) For extra crunch, drizzle zigzag squiggles of batter over the shrimp while frying using chopsticks.
- Step 10: Fry shrimp for 2-3 minutes until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve with soy sauce or dipping sauce. Enjoy!
Tips & Variations
- Use ice cold water and do not overmix the batter to ensure a light, crispy texture.
- Try cornstarch instead of all purpose flour for a gluten-free option.
- Add a pinch of baking soda or baking powder to the batter for extra puffiness.
- Serve with tempura dipping sauce or soy sauce mixed with a little grated ginger for added flavor.
Storage
Tempura is best enjoyed immediately for optimal crispiness. If you need to store, place cooled shrimp in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or toaster oven to help restore some crispness, avoiding microwaves which make it soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for tempura?
Yes, but make sure to fully thaw, pat dry, and remove excess moisture before battering to avoid oil splatter and soggy tempura.
What oil is best for frying tempura?
Use oils with a high smoke point such as sunflower, canola, or vegetable oil for best results and safe frying temperatures.
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Shrimp Tempura (Light and Crisp – Easy Steps) Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This Shrimp Tempura recipe delivers light, crisp, and golden-fried shrimp with a delicate batter. Perfect as an appetizer or part of a sushi meal, these prawns are prepared with simple ingredients and an easy batter technique to achieve the classic crunchy texture.
Ingredients
Shrimp Preparation
- 8 large shrimp/prawns – shelled and deveined with tails on
Flour Coating and Batter
- ¼ cup plain all purpose flour or cornstarch
- 1 cup tempura flour
- 1 cup ice cold water
Frying
- Oil for frying (sunflower oil recommended)
Instructions
- Prepare the shrimp: Wash and pat dry the shelled and deveined shrimp, ensuring the tails remain intact.
- Straighten shrimp: Cut 6 small lengthwise slits on the inside of each shrimp without cutting completely through to flatten them.
- Press shrimp flat: Place shrimp slits-side down and press firmly along the body to elongate and flatten the shrimp.
- Trim tail tips: Clean up the shrimp tails by cutting their tips at an angle, keeping the tails attached.
- Lightly coat shrimps: Dip each shrimp in plain all-purpose flour or cornstarch for a thin base coating.
- Prepare tempura batter: In a bowl, sift the tempura flour and add ice cold water per package instructions (typically 1:1). Gently whisk with chopsticks, leaving some lumps for a light batter.
- Heat frying oil: Heat sunflower oil in a pot over medium-high heat. Test readiness by dropping a bit of batter into the oil – it should float and bubble immediately.
- Dip and fry shrimp: Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place into hot oil in small batches to avoid overcrowding.
- Add crunchy bites (optional): Use chopsticks to drizzle zigzag squiggles of batter over the shrimp for extra crisp texture, then gently push shrimp to the top of the oil so batter adheres.
- Cook shrimp: Fry for 2-3 minutes until the coating is lightly golden brown and crisp.
- Drain and season: Remove the shrimp with a slotted spoon and place on paper towels to absorb excess oil. Sprinkle with salt immediately.
- Serve: Enjoy the shrimp tempura warm with soy sauce, dipping sauces, or within sushi rolls.
Notes
- Keep the tempura batter cold and do not overmix to ensure a light, crispy coating.
- Use fresh shrimp for best flavor and texture.
- Maintain oil temperature to avoid greasy or soggy batter.
- Work in small batches to keep the oil temperature consistent.
- You can substitute sunflower oil with vegetable or canola oil for frying.
- Optional crunchy batter drizzles add a fun texture contrast but can be skipped.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Shrimp Tempura, Japanese appetizer, crispy fried shrimp, tempura batter, easy tempura recipe, seafood tempura
