I finally cracked an Easy Shrimp Tempura batter that makes shrimp so light and crackly you’ll scroll for the secret.
I’m obsessed with this shrimp batter because it makes every bite ridiculously light and crackly. I love how Easy Shrimp Tempura lands somewhere between delicate and totally crunchy, and I start watching the pan like it’s a drama.
Real, loud texture that actually makes you stop chewing to enjoy the snap. Not fussy, just honest tasty.
I adore that taste contrast with plain shrimp and the sudden hit of salt. This Tempura Recipe is unapologetic about being snackable.
1 cup ice cold club soda or sparkling water (keep it very cold) and 1 cup all purpose flour. Pure crunchy joy.
Ingredients
- Large shrimp: the meaty star, juicy protein with a sweet ocean bite.
- Ice cold club soda: keeps batter light and airy, don’t warm it up.
- Large egg: binds a little, adds richness and helps golden color.
- All purpose flour: the main body, gives structure and a satisfying chew.
- Cornstarch: adds extra crispness, makes the crust light not cakey.
- Baking powder: tiny lift agent, makes batter puffy as it fries.
- Fine salt: seasons the batter; sprinkle more after frying, trust me.
- Neutral oil: for frying, it’s dependable and won’t overpower the shrimp.
- Plus rice or cake flour: optional fluffier texture, really nice for crunch.
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined with tails left on
- 1 cup ice cold club soda or sparkling water (keep it very cold)
- 1 large egg, lightly beaten
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1/4 tsp baking powder
- 1/2 tsp fine salt, plus more for sprinkling
- About 4 cups neutral oil for frying, like vegetable or canola
- Optional but nice: extra 1/4 cup rice flour or cake flour for a lighter texture
How to Make this
1. Pat 1 lb large shrimp dry, leaving tails on, and lightly dust them with a little all purpose flour or the optional 1/4 cup rice or cake flour to help the batter stick.
2. Put 1 cup ice cold club soda or sparkling water in a bowl and keep it super cold, even set the bowl in a larger bowl of ice if you can.
3. Lightly beat 1 large egg and stir it into the cold club soda.
4. In another bowl whisk together 1 cup all purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp fine salt.
5. Pour the wet mixture into the dry ingredients and gently fold once or twice until just combined. A few lumps are fine, do not overmix or the batter will get heavy.
6. Heat about 4 cups neutral oil like vegetable or canola in a deep pot to about 350 to 375 F. If you dont have a thermometer, test with a small drop of batter; it should sizzle and float up quickly.
7. Dip each shrimp into the batter, let excess drip off for a second, then carefully lower into the hot oil. Don’t crowd the pot, fry in small batches so the oil temp stays consistent.
8. Fry until pale golden and crisp, about 2 to 3 minutes depending on shrimp size. Turn once if needed so they cook evenly.
9. Transfer cooked shrimp to a wire rack or paper towels to drain, sprinkle a little extra fine salt while theyre hot.
10. Serve immediately with your favorite dipping sauce. If you want them extra light, try using the optional 1/4 cup rice flour or cake flour in the dry mix next time and keep everything ice cold.
Equipment Needed
1. Deep, heavy pot or Dutch oven for frying (about 3 to 4 quart)
2. Candy or instant-read thermometer to keep oil at 350 to 375 F
3. Two mixing bowls, one for dry mix and one for the cold club soda + egg
4. Whisk for the batter and a fork or small bowl to lightly beat the egg
5. Tongs or a slotted spoon to lower and turn shrimp safely in the oil
6. Wire rack set over a baking sheet or paper towels for draining the fried shrimp
7. Measuring cups and spoons for flour, cornstarch, baking powder and salt
8. Large bowl with ice to keep the club soda super cold while you work
FAQ
Homemade Shrimp Tempura Batter Recipe Substitutions and Variations
- Club soda or sparkling water: you can swap with very cold dry beer (lager or pilsner) for extra light, crispy bubbles or use chilled seltzer; both give the same fizz, just beer adds a tiny flavor note.
- Large egg: replace with 3 tablespoons aquafaba (the chickpea liquid) for a vegan option, or whisk 1 tablespoon cornstarch into 3 tablespoons cold water to mimic the binding and give crispness.
- All purpose flour: use 3/4 cup cake flour plus 1/4 cup rice flour for a lighter, more tender crust, or use a 1:1 gluten free flour blend if you need GF results.
- Neutral frying oil: peanut oil or high-oleic sunflower oil work well at high heat, or use canola if you prefer a milder, cheaper option; just make sure it has a high smoke point.
Pro Tips
1) Keep everything ice cold, especially the club soda and the bowl. Cold liquid + a cold bowl = lighter, bubbly batter. If the batter warms up it will go flat fast, so work quickly and put the bowl back over ice between batches.
2) Lightly dust shrimp with flour or rice/cake flour before dipping. It helps the batter stick and prevents slippery spots. Don’t overdo the dusting though, just a thin coat.
3) Use a thermometer for steady 350 to 375 F oil. If you don’t have one, test with a small drop of batter — it should sizzle and float up right away. Crowd the pot and the temperature will drop, so fry in small batches.
4) Drain on a wire rack rather than paper towels so the bottoms stay crisp. Sprinkle a little fine salt the second they come out of the oil, while they’re still hot, and serve ASAP for best texture.
Homemade Shrimp Tempura Batter Recipe
I finally cracked an Easy Shrimp Tempura batter that makes shrimp so light and crackly you’ll scroll for the secret.
4
servings
452
kcal
Equipment: 1. Deep, heavy pot or Dutch oven for frying (about 3 to 4 quart)
2. Candy or instant-read thermometer to keep oil at 350 to 375 F
3. Two mixing bowls, one for dry mix and one for the cold club soda + egg
4. Whisk for the batter and a fork or small bowl to lightly beat the egg
5. Tongs or a slotted spoon to lower and turn shrimp safely in the oil
6. Wire rack set over a baking sheet or paper towels for draining the fried shrimp
7. Measuring cups and spoons for flour, cornstarch, baking powder and salt
8. Large bowl with ice to keep the club soda super cold while you work
Ingredients
1 lb large shrimp, peeled and deveined with tails left on
1 cup ice cold club soda or sparkling water (keep it very cold)
1 large egg, lightly beaten
1 cup all purpose flour
1/4 cup cornstarch
1/4 tsp baking powder
1/2 tsp fine salt, plus more for sprinkling
About 4 cups neutral oil for frying, like vegetable or canola
Optional but nice: extra 1/4 cup rice flour or cake flour for a lighter texture
Directions
- Pat 1 lb large shrimp dry, leaving tails on, and lightly dust them with a little all purpose flour or the optional 1/4 cup rice or cake flour to help the batter stick.
- Put 1 cup ice cold club soda or sparkling water in a bowl and keep it super cold, even set the bowl in a larger bowl of ice if you can.
- Lightly beat 1 large egg and stir it into the cold club soda.
- In another bowl whisk together 1 cup all purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp fine salt.
- Pour the wet mixture into the dry ingredients and gently fold once or twice until just combined. A few lumps are fine, do not overmix or the batter will get heavy.
- Heat about 4 cups neutral oil like vegetable or canola in a deep pot to about 350 to 375 F. If you dont have a thermometer, test with a small drop of batter; it should sizzle and float up quickly.
- Dip each shrimp into the batter, let excess drip off for a second, then carefully lower into the hot oil. Don't crowd the pot, fry in small batches so the oil temp stays consistent.
- Fry until pale golden and crisp, about 2 to 3 minutes depending on shrimp size. Turn once if needed so they cook evenly.
- Transfer cooked shrimp to a wire rack or paper towels to drain, sprinkle a little extra fine salt while theyre hot.
- Serve immediately with your favorite dipping sauce. If you want them extra light, try using the optional 1/4 cup rice flour or cake flour in the dry mix next time and keep everything ice cold.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 144g
- Total number of serves: 4
- Calories: 452kcal
- Fat: 22.5g
- Saturated Fat: 2.5g
- Trans Fat: 0.1g
- Polyunsaturated: 6g
- Monounsaturated: 10g
- Cholesterol: 268mg
- Sodium: 456mg
- Potassium: 326mg
- Carbohydrates: 29.8g
- Fiber: 1g
- Sugar: 1g
- Protein: 32g
- Vitamin A: 35IU
- Vitamin C: 0mg
- Calcium: 90mg
- Iron: 1.2mg
