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Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Serve it with soy sauce or tempura dipping sauce.
If you enjoy making Asian dishes at home, you may also like my Teriyaki Shrimp or Chicken Lettuce Wraps. They will be a hit!
If you look at my Asian recipes collection on this site, you will find it to be quite large. We simply enjoy this cuisine! One of our favorite shrimp appetizers is Shrimp Tempura. My Hubby has been asking me for years to make it and it finally happened. This is the easiest way to make restaurant-quality tempura in your own kitchen. The shrimp is juicy and delicious and the coating light and crispy. If you follow my easy steps, you will be enjoying this fantastic dish in no time. And if you have any veggies on hand, dip them in the batter and fry up too!
- jumbo or medium shrimp
- all-purpose flour
- water (icy-cold)
How to make Shrimp Tempura
Step 1: prepare shrimp
- Prepare the shrimp, by deveining them and removing the shell right up to the tail.
- Next, make 4 to 5 small notches on the "belly" of each shrimp. This will prevent them from curling up during frying.
- Toss shrimp in cornstarch.
Step 2: make the batter
- Mix cold egg with water in a bowl. Add flour and stir in. Do not overmix.
- Dip each shrimp in batter.
Step 3: fry
- Heat up oil to 340 to 360 degrees F.
- Drop 3 to 4 batter coated shrimp in the pot and fry for 2 to 3 minutes per side.
- Remove shrimp onto a paper towel-lined plate.
- use the largest shrimp you can buy; I used jumbo, that were deveined but had shells on.
- use icy-cold water and cold egg; this will ensure that the batter doesn't absorb too much oil
- make the batter right before frying; if you let it sit too long, the gluten will form and the batter will not be light and crispy
- coat shrimp in cornstarch right before dipping in the batter to ensure it sticks well
- fry 3 to 4 shrimp at a time; this will prevent crowding and ensure that the temperature of the oil won't drop too much
How to serve this dish?
We like this shrimp dipped in low-sodium soy sauce or my Sweet Chili Orange Sauce or Sweet and Sour Sauce. In a Japanese restaurant, you may find it served with Tempura Dipping Sauce.
How to prepare the shrimp?
If you ever ordered this dish at a Japanese restaurant, you will notice that the shrimp is straight, not curled up. To make restaurant-quality Shrimp Tempura, you want to make a few notches in the shrimp to prevent them from curling up during frying. My shrimp was deveined but had the shell on. I removed the shell right up to the tail, leaving it on. Next, make small slits with a knife on the "belly" of each shrimp. I made 4 to 5 on each jumbo shrimp. Lay them out flat on a plate. Also, if your shrimp was previously frozen (like mine), thaw them out, then prep and dab with a paper towel. You don't want them to be wet as it will cause them to splatter when dropped in hot oil.
The dipping sauce
While tempura batter (for chicken, seafood or vegetables) is very easy to make and requires ingredients that are easily available, the tempura dipping sauce is a little bit more challenging. You will need dashi soup stock, mirin, soy sauce, sugar and grated daikon.
Why is my tempura not crispy?
To ensure your shrimp tempura is perfectly crispy, the oil needs to be heated up to at least 340 degrees F. If the oil is not hot enough, the batter will absorb too much of it and it will be soggy.
More Asian recipes:
- Coconut Shrimp
- Orange Chicken
- Easy Sesame Chicken
- Firecracker Chicken
For more recipes like this one, feel free to browse our Asian Category.
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Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Serve it with soy sauce or tempura dipping sauce.
4.86 from 7 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 people
Calories 348 kcal
- 1 lb fresh shrimp jumbo or medium
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 large egg
- 1 cup all-purpose flour
- 1 cup cold water
- 1.5 cups oil for frying
Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the “belly” of each shrimp. This will prevent them from curling up during frying.
Toss the shrimp in cornstarch and salt.
Heat up oil in a pot.
In a medium bowl, mix egg with water.
Add flour and stir in with a fork. Do not overmix.
Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.
Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.
Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.
Repeat with all shrimp.
Serve with soy sauce or Asian dipping sauce.
- You can use vegetable or canola oil for frying.
- Make the batter right before frying. I prepare it while the oil heats up.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Calories: 348kcal | Carbohydrates: 31g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 327mg | Sodium: 1192mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 4mg
Tried this recipe?Leave a comment with rating below!
More Asian Recipes
- Ginger Soy Chicken
- Shrimp and Broccoli
- Sesame Noodles
- Easy Mongolian Chicken
I used this recipe on Cod and Shrimp and think it is a very good recipe. I give it a double thumbs up.
Reply(Video) HOW TO COOK RESTAURANT-STYLE EBI TEMPURA (Secret Technique Revealed!) || Chef Nico Garcia
These are great and easy but you'll like them even more if you use an equal blend of Cornstarch, Rice Flour & Wondra Flour and use Club Soda rather than water. This makes them incredibly light and crunchy and eliminates the need to keep your batter chilled...
Thank you for the suggestions, David! I need to try it soon!
I was looking through recipes and came upon yours. It was not only simple to follow but extremely easy. I served homemade Cocktail sauce and a Thai Sweet Chili sauce on the side.
Since I had batter left, I hate to waste, I quickly sliced a large Sweet Onion and made some onion rings. They were fantastic! I've shared this recipe with several neighbors.
Awesome! I love that you made onion rings too! That's fantastic! Thank you so much, Robyn!
how do i cut back on the sodium
None of the ingredients contain sodium.
yes there is salt added to the corn starch and the shrimp are from salt water...(Video) How to Cook Crispy Fried Shrimp | Crispy Hipon | Crispy Shrimp in Creamy Sweet and Spicy Sauce
Don’t add any salt, easy peasy!
You are talking about about 1/2 teaspoon of sodium in the recipe from cornstarch. As for shrimp, you are talking about such a miniscule amount of absorbed sodium it will not even register. The oil from the frying is worse than any salt you will ever absorb in this recipe.
Took out or fryer after several years and made this. Used the batter on zucchini and shrimp. It was great. Lite batter, let the flavor of the shrimp shine. Will use this again and again
Looks great and yummy! Easy to prepare. Thanks for another amazing recipe!
Thank you, Kathleen!
What other veggies beside zucchine work well?
The Japanese restaurant that I go to makes tempura sweet potato wedges and asparagus. It’s delicious.
Sounds great! Thank you, Maryann!
Fresh green beans are amazing with this batter, too. The restaurant I go to frequently serves them, and they're pretty easy to come by.
Loved this recipe and loved being able to make one of my favorites at home. Big win!
Me too! It's a favorite! Thanks, Krissy!
This was such a hit! My husband is such a fan of shrimp, so I wanted to make this recipe and it did not disappoint!
Awesome! I am glad it was a hit!
Did you make this recipe? Let me know!
These are crunchy pieces of fried tempura batter made of water, flour and egg. They can be used as a topping on typical Japanese dishes for an added crunch.Why is my shrimp tempura not crispy? ›
Don't overmix. It might sound a bit strange, but when it comes to making tempura batter, it is better to have lumps of flour than a perfectly smooth mixture. Again, if the flour and water are mixed too much, gluten will form and the batter will become chewy, not crispy.How do you keep tempura crispy? ›
Setting the fried tempura on a rack will keep it crisp and it'll keep nicely hot in the oven while you cook the rest of the food. You can also prepare the tempura in advance (or keep leftovers) by letting it cool completely on the rack, then storing it in an airtight container in the fridge.What is shrimp tempura batter made of? ›
Shrimp tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, cornstarch, and sometimes eggs. In this recipe, we're using a tempura mix so that the dish is quick and easy to prepare anytime you have a craving.What makes shrimp crunchy? ›
Start With a Brine, No Matter How You're Cooking
It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture.
First and foremost, use very cold sparkling water: the bubbles do in fact help make the mixture light, while the low temperature makes the batter adhere to the food.Should tempura batter be thick or thin? ›
Whisk one whole egg into the water, then whisk wet into dry. When you're whisking that egg water into the flour, it's okay to leave it a little bit clumpy. You'll want to dip your fingers in and when you pull them up, it should drip down easily, like water. The batter should be ultra thin.Can you use cornstarch instead of flour in tempura? ›
If you need to substitute Tempura flour in your favorite recipe, cornstarch can be used instead; just stick to a 1:1 ratio – one cup of Tempura flour replaced by one cup of cornstarch – for optimal results.What makes batter more crispy? ›
Use Cornstarch or Rice Flour
Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.
Choice of flour – All-purpose flour is the most basic flour for tempura batter. Some people prefer using low-protein flours, such as cake flour or a mix with corn starch.
Canola oil is typically used for deep frying dishes such as tempura in Japan. It is a type of vegetable oil that is also commonly used in Asia. With over one hundred years of history in making high quality oil, Nisshin Oillio is one of the most well-known companies in Japan.Is tempura batter the same as panko? ›
What makes tempura batter different? Tempura is different from Panko Japanese breadcrumbs or normal breading batters. Tempura is known for being lighter in texture and is prepared differently. It is prepared with very cold water and should not be over mixed.Is panko a tempura batter? ›
Tempura does not use breadcrumbs (panko) in the coating. Deep-fried foods which are coated with breadcrumbs are called furai, Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi furai (fried prawn).Is tempura batter the same as flour? ›
Most tempura batter is made with wheat flour. Cake flour has a lower protein content and therefore less gluten than all-purpose flour, making it a better choice for tempura—but both options will work. Rice flour is a gluten-free alternative to wheat flour that still yields a crispy coating.What is the difference between batter and tempura batter? ›
Tempura batter is made from three key ingredients: flour, egg, and cold water. The main difference between tempura batter and conventional batter is that tempura batter uses significantly less oil and no breadcrumbs. With Tempura batter, you'll get a delicate, crispy result that is lighter than conventional batter.Does tempura batter need to rest? ›
The right rest
Once the batter is ready, let it rest in the refrigerator for 30 minutes: if you have chosen to prepare a tempura like the real Japanese masters then you will have to be Zen just like them.
Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.What does adding baking soda to shrimp do? ›
The salt helps keep the shrimp moist and juicy as they cook, while baking soda gives them a crisper, snappier texture. You'll notice this improvement in virtually any recipe, whether you're poaching or searing, but you'll get a bonus boost if you're applying direct heat to the shrimp.How to make shrimp bouncy like Chinese restaurants? ›
But to achieve the smooth glossiness of the shrimp as it appears in many Chinese dishes, they should be marinated for at least 15 minutes in a mixture of cornstarch and lightly beaten egg white, after they have been rinsed. Then they should be partly cooked in peanut oil.Is batter better with milk or water? ›
The proteins in milk help the batter adhere to your food, while the natural sugars and milk solids provide extra browning. If the batter is mixed to the correct consistency and fried at a suitable temperature, milk-based batter provides a thin, crisp coating with a beautiful golden hue.
For crisp tempura, use ice water instead of room-temperature or tap water. Instead of a whisk, use chopsticks to mix the tempura batter ingredients.What oil is best for frying tempura? ›
Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura. You can reuse the oil a couple of times.What makes tempura flour different? ›
Tempura flour is different than regular flour because it contains additional ingredients. Tempura flour contains flour, egg powder, corn starch, and baking powder. It may also contain emulsifier and coloring.Why does my tempura batter fall off? ›
Dry flour doesn't stick to itself very well, so if a too-thick initial dredging creates clump-like layers of flour that aren't well moistened, in the relative violence of the fryer the dry interior of those clump-like layers will separate from each other and your breading will flake off.Which is crispier flour or cornstarch? ›
Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating.Does adding cornstarch to batter make it crispy? ›
A 50-50 split of all-purpose flour and cornstarch in your batter will leave you with an audibly crunchy, beautiful browned exterior. The corn adds a bit of golden color that all-purpose flour can't quite get to.What makes cornstarch crispy? ›
Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.What flour is best for crispy? ›
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.Does baking soda make batter more crispy? ›
A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.What ingredient makes things crispy? ›
Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it's not commonly included in roasted vegetable recipes. Once you try the cornstarch method, you'll wonder how you ever lived without it.
Prepare a batter by mixing the egg white, flour and rice starch with 150g of carbonated water, very cold. Dip the squid, squid and artichokes into the batter, well drained, then fry in hot peanut oil for 2 minutes. Drain them on kitchen paper, salt them and serve them.Does tempura always have egg? ›
Is tempura batter vegan? Traditionally, no tempura batter isn't suitable for vegans as the batter usually contains eggs.What can I use instead of club soda in tempura batter? ›
Our conclusion: Club soda and seltzer can be used interchangeably in recipes, while sparkling mineral water is better for drinking.What oils do hibachi chefs use? ›
What Kind of Oil Do Japanese Steakhouse Restaurants Use? Most often, Japanese hibachi restaurants use a blend of oil(s) and rice cooking wine with soy sauce. However, canola oil, cottonseed oil, and peanut oil are commonly used.What is Kaisen tempura? ›
The Kaisen Kakiage, which is otherwise known as Mixed Seafood Tempura, is a very popular type of Tempura in Japan. It can be a mixture of any vegetable and seafood. The ingredients are then deep fried to turn into golden crispy fritters.Is it flour then egg then panko? ›
Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.What can I use instead of egg for tempura? ›
To replace the eggs that are typically used in tempura, we used everyone's favourite bean water: AQUAFABA. That's right this magically bean water not only makes delicious Chocolate Mouse and Marshmallow Fluff but also tempura! A light whisk gives the aquafaba a frothy consistency, equivalent to that of egg whites.What is the difference between fried shrimp and shrimp tempura? ›
Tempura shrimp is made using a batter of iced water, eggs, flour, and baking soda. It is similar to a batter used for fried fish for fish and chips. Fried shrimp is made by dipping the shrimp in egg and then dipping it in a seasoned breadcrumb.What can I use instead of panko breading? ›
If you're out, there are a number of easy substitutions from your pantry. Try toasted shredded bread, cracker crumbs, crushed melba toasts, matzo meal, crushed tortilla chips, crushed dry stuffing mix, crushed pretzels, crushed cornflakes, or crushed potato chips.What is the difference between deep-fried and tempura? ›
But what makes tempura different from other fried fare is its distinctive batter. It uses no bread crumbs and less grease than other frying methods. The batter is basically made from beaten egg, flour and cold water. Sometimes starch, oil or spices may be added.
Tempura is a popular Japanese dish in which food (most commonly seafood, vegetables, or sushi) is lightly battered and deep fried to create a light, crispy coating.Why is my tempura not crunchy? ›
It might sound a bit strange, but when it comes to making tempura batter, it is better to have lumps of flour than a perfectly smooth mixture. Again, if the flour and water are mixed too much, gluten will form and the batter will become chewy, not crispy.
Make a couple of slits underside. Hold the shrimp with both hands and bend it backward (belly-up) to make it straight. Straighten the shrimp as much as possible in order to get the desired shape.What is crunchy tempura flakes? ›
Tempura flakes, or crunchies, are simply bits of fried batter that are leftover after frying tempura. They are sometimes used as toppings for sushi, noodles, and other dishes. You can buy tempura flakes on Amazon for this purpose, but you can always save some money and make your own.What are the crispy bits on sushi? ›
What is on the outside of a crunchy roll? The crispy texture of a crunchy roll is created by adding tempura flakes, panko breadcrumbs or crunchy onions to the outside of the roll. A sauce like eel sauce and / or sriracha or kewpie mayo is added first to add flavour and enable the crunchy topping to stick to the roll.Does tempura use panko? ›
Shrimp Tempura is one of the most popular appetizers in any Japanese restaurant. This recipe uses panko breadcrumbs instead of the traditional wet batter to stay crispy longer.What is a crunchy shrimp roll made of? ›
A Shrimp Tempura Roll, called Ebiten Makizushi (エビ天巻き寿し) in Japan, is typically made with crispy battered shrimp, cucumber and avocado slices, seasoned sushi rice, and nori (dried edible seaweed).What can I use instead of tempura mix? ›
All-purpose flour, rice flour, potato starch, cornstarch, and gluten-free flour blend are all excellent substitutes for tempura flour and can be used to achieve the same crunchy texture while reducing calories and providing added health benefits.Is panko the same as tempura flakes? ›
What Is Panko? Panko is not the same as tempura; tempura is often a wet, thin batter, whereas panko is Japanese-style breadcrumbs. These unique breadcrumbs are made by drying crustless bread, grounded into a fine consistency. Panko is a crispy coating for traditional Japanese dishes like tonkatsu and korokke!What is the sweet stuff in sushi? ›
A Guide to Inarizushi: Japan's Sweet Sushi Tofu Pockets
Inarizushi (or, inari-sushi) is another unique variety of sushi, a sweet bean bag-looking morsel, made with a pocket of sweet deep-fried tofu known as inari filled with sticky Japanese sushi rice.
- Preheat oven to 350 degrees F or 180 degrees C.
- Place nori sheets in a single layer on a baking sheet.
- Use a brush to lightly wet the surface of each sheet with water.
- Lightly sprinkle with rock salt and/or sesame seeds.
- Toast in the oven until just crisp.
Or maybe you've seen a bright yellow center in a sushi roll and weren't sure what it was or what it's called. Put most simply, oshinko (meaning, "fragrant dish" in Japanese) is a variety of Japanese pickled vegetable, tsukemono.What kind of flour is tempura? ›
Most tempura batter is made with wheat flour. Cake flour has a lower protein content and therefore less gluten than all-purpose flour, making it a better choice for tempura—but both options will work. Rice flour is a gluten-free alternative to wheat flour that still yields a crispy coating.What is tempura batter vs regular batter? ›
Tempura batter is made from three key ingredients: flour, egg, and cold water. The main difference between tempura batter and conventional batter is that tempura batter uses significantly less oil and no breadcrumbs. With Tempura batter, you'll get a delicate, crispy result that is lighter than conventional batter.Can I use chips instead of panko? ›
Corn chips, tortilla chips, rice chips, and even veggie chips can all be substituted for panko once crushed. Some might add extra seasoning to your dish as well. While potato chips can work as a crunchy topping for a casserole, crafty home cooks can also use them in other dishes.What is the difference between shrimp and shrimp tempura? ›
Tempura shrimp is made using a batter of iced water, eggs, flour, and baking soda. It is similar to a batter used for fried fish for fish and chips. Fried shrimp is made by dipping the shrimp in egg and then dipping it in a seasoned breadcrumb.Is shrimp tempura roll healthy? ›
Not Good: Shrimp Tempura
Shrimp doesn't have nearly the nutritional value of, say, salmon (lower in many vitamins and minerals, higher in sodium), but it can be a source of protein and, to a lot of people, it's yummy. Stay away from tempura, though. That's a way of battering and deep-frying the shrimp.
Is Shrimp Tempura Roll cooked? The shrimp and rice in this roll are fully cooked. The avocado and lettuce are raw.