Shrimp Tempura Recipe

I absolutely love this shrimp tempura recipe because it combines that crispy, golden exterior with juicy shrimp that’s perfectly cooked every time. Plus, making it brings a satisfying tactile experience—mixing the batter by hand and watching the shrimp transform in the hot oil is super rewarding!

I enjoy making meals that mix simplicity with sophistication, and shrimp tempura is one of them. It starts with large, juicy shrimp that are lightly battered with all-purpose flour, cornstarch, and a touch of baking powder.

They’re fried in vegetable oil until they’re crisp and golden. This version uses ice-cold, carbonated water for a super-light batter, and serves the shrimp with a salty, sweet sauce that complements the tempura’s natural flavors.

Ingredients

Shrimp: Seafood with a high protein content, low in calories, and a plentiful supply of omega-3.

Plain flour: Gives a shape, has carbohydrates, and a bit of protein.

Cornstarch:

Contributes crispness, serves as a thickener, is free of gluten.

Baking powder: Leavening agent; causes the batter to puff up in a light manner.

Chilled, effervescent water: Keeps the batter light and frothy, adds fluff.

Vegetable oil possesses a neutral flavor and is perfect for frying at high temperatures.

Soy sauce or tempura dipping sauce: Provides umami and saltiness to pair with shrimp.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 cup ice-cold sparkling water
• 1 egg yolk
• Vegetable oil, for frying
• Salt, to taste
• Soy sauce or tempura dipping sauce, for serving

Instructions

1. Prepare the shrimp by peeling, deveining, and patting them dry with paper towels. Make small incisions on the underside to prevent curling, then season lightly with salt.

2. In a bowl, combine the flour, cornstarch, and baking powder. Mix well to ensure that the dry ingredients are evenly distributed.

3. In another bowl, beat the egg yolk lightly. To the egg yolk, add the ice-cold sparkling water and stir gently.

4. Pace yourself as you decant the wet mixture into the dry ingredients, and do so with a kind of unhurried grace that allows the two components to merge without giving them any more energy than is absolutely necessary. Gentle stirring with chopsticks or a fork is all that’s called for here. And it’s all right if the batter is not perfectly smooth. In fact, it’s probably better if it’s not.

5. Preheat a deep pot or deep fryer filled with vegetable oil to 350°F (175°C).

6. Dip each shrimp lightly into the batter, allowing the excess to drip off, then place into the hot oil.

7. To prevent congestion, fry the shrimp in batches. Turn them now and then. From each batch, remove the shrimp when they are an even golden brown and crisp all over, approximately 2-3 minutes per batch.

8. Using a slotted spoon or spider strainer, remove the cooked shrimp and let them drain on paper towels to absorb any excess oil.

9. If you want, you can add extra flavor to the tempura shrimp just after cooking them. They’re hot and, therefore, ready to receive the boost of flavor that comes with salt. A light sprinkling of salt over each shrimp right after frying is a fine addition.

10. Right away, serve it with soy sauce or tempura dipping sauce on the side for dipping.

Equipment Needed

1. Knife
2. Cutting board
3. Paper towels
4. Two mixing bowls
5. Measuring cups
6. Measuring spoons
7. Chopsticks or fork
8. Deep pot or deep fryer
9. Thermometer (for oil temperature)
10. Slotted spoon or spider strainer
11. Plate or tray (lined with paper towels)

FAQ

• Q: What is the secret to achieving crispy tempura?Using ice-cold sparkling water in the batter sets off a chemical reaction that helps to create a light and crispy coating. The most important parts of this formula for success are the coldness of the water and the fact that it is sparkling.
• Q: Can I prepare the batter in advance?A: Prepare the batter just before frying; this maintains its carbonation. This is vital for achieving the crispiest texture.
• Q: What type of oil is best for frying tempura?Choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. This way, you will achieve the best results.
• Q: How do I know when the oil is ready for frying?A: To see if the oil is at the right temperature, drop a small amount of batter into it; the batter will sizzle and turn a golden brown in about 1 minute if the oil is ready.
• Q: Can I use other seafood or vegetables for this tempura recipe?Q: Does this batter work only with a certain kind of seafood or vegetables?

  A: No, this batter works well with a variety of kinds of seafood and kinds of vegetables.

• Q: How do I keep the fried shrimp warm and crispy?A: Set a wire rack over a baking sheet in a warm oven, and place the fried shrimp on the rack to keep them warm while you finish frying the rest of the shrimp.
• Q: What can I serve with shrimp tempura?A: Shrimp tempura is delicious and served with a simple dipping sauce like soy or tempura sauce, it pairs well with the following:
  1. Rice
  2. Salad
  3. Noodles

Substitutions and Variations

1 cup cake flour instead of all-purpose flour for a lighter batter.
1/2 cup potato starch instead of cornstarch for extra crispiness.
Using 1 teaspoon of baking soda instead of baking powder leads to a subtly different texture.
1 cup chilled soda water, not ice-cold sparkling water, used in a way to create a similar fizzy effect.

Though not traditional, Panko breadcrumbs can be used for added crunch.

Pro Tips

1. For light and crispy shrimp, ensure that the sparkling water is ice-cold before combining it with the egg yolk and dry ingredients. Cold batter helps the tempura to fry up with a delicate, airy crust.

2. When mixing the wet and dry ingredients for the batter, be careful not to overmix, as this can lead to a dense, chewy coating. It’s okay if some lumps remain; these will create a crispier texture.

3. Use chopsticks or a fork to stir the batter gently, which minimizes gluten formation and prevents the batter from becoming tough and heavy.

4. Maintain a consistent oil temperature of 350°F (175°C) during frying. Use a thermometer to monitor the temperature and adjust the heat as needed to ensure even cooking and prevent oily or soggy tempura.

5. Serve the tempura shrimp immediately for the best texture and flavor. If you need to keep them warm while frying, place them in a single layer on a wire rack in a low oven (around 200°F or 90°C) to stay crisp.