Imagine the crispy texture and the delicious taste of shrimp tempura. No need to go to a restaurant when you can easily make this classic Japanese dish at home. It's a simple recipe, requiring few ingredients, and guarantees a savory experience.
Most of the ingredients for shrimp tempura can be found in your pantry. However, club soda might not be readily available. Club soda is used to create a light and airy batter for the shrimp tempura. It can be found in the beverage section of your supermarket. Also, make sure to use canola oil for frying as it doesn't impart any flavor to the shrimp.
Required Ingredients for Shrimp Tempura
Flour: This is the base for your tempura batter. It gives the shrimp its crispy coating.
Cornstarch: This ingredient makes the batter light and allows it to crispen up in the fryer.
Baking powder: Baking powder gives the batter its puffiness when fried.
Club soda: This is the secret to a light and airy batter. The carbonation creates bubbles in the batter, making it light and crispy.
Kosher salt: It enhances the flavor of the shrimp and the tempura batter.
White pepper: This is used for seasoning, it has a less pungent flavor than black pepper.
Canola oil: It is used for frying the shrimp. It has a high smoke point, perfect for frying and it doesn't interfere with the flavor.
Shrimp: The main ingredient of this recipe. They are the star of the dish.
One reader, Ase Diggs says:
This shrimp tempura recipe is a game-changer! The batter is light and crispy, and the shrimp turns out perfectly tender. It's so easy to make, and the results are restaurant-quality. I can't get enough of this dish - it's become a family favorite!
Key Techniques for Perfecting Shrimp Tempura Recipe
How to prepare the batter: Whisk together the flour, cornstarch, baking powder, kosher salt, and white pepper until well combined.
How to dredge the shrimp: Lightly coat the shrimp in the prepared batter mixture, ensuring they are evenly coated.
How to fry the shrimp: Carefully dip the battered shrimp into the hot oil and fry for 2 to 3 minutes, or until they turn golden brown and crispy. Be sure not to overcrowd the pot to ensure even cooking.
Shrimp tempura is one of the most popular and delicious Japanese appetizers. After all, who can resist shrimp wrapped in a tempura batter and deep-fried until oh-so-crispy? If you have a very serious weakness for this seafood tempura, you’re in luck!
You no longer have to dash to the nearest Japanese restaurant to enjoy these delish bites. This easy tempura recipe is all you need. Don’t forget to serve with a flavorful tempura dipping sauce for a more enjoyable gastronomic experience!
What’s in This Shrimp Tempura Recipe?
If you don’t know it yet, tempura is a method of deep-frying foods coated with a light, crispy batter. And with this easy recipe, you’re only a few steps away from having restaurant-worthy seafood tempura at home.
As an added bonus, it only calls for a few ingredients and is easy to prepare. Here’s what you need:
- Shrimp – Opt for fresh, large shrimp, and make sure they’re peeled and deveined.
- Tempura batter – You can use a store-bought tempura mix. Or make your own using flour, cornstarch and baking powder.
- Seasonings – For extra flavor, add kosher salt and white pepper to the batter.
- Club soda – If you don’t have a club soda, cold or iced water will do.
- Canola oil – To use for frying.
How to Make Shrimp Tempura
Making shrimp tempura is incredibly straightforward. It’s one of those seafood recipes that’s beginner-friendly. Here’s how to make this shrimp appetizer:
- Heat the canola oil on medium-high until it reaches 375 degrees F.
- Mix the flour, cornstarch, baking powder, kosher salt, and white pepper in a bowl.
- Lightly coat the shrimp with the flour mixture, then put it aside.
- Whisk in the club soda before dipping the shrimp into the batter.
- Fry the battered shrimp for 2 to 3 minutes or until golden brown.
- Serve and enjoy!
Tips for Making Shrimp Tempura
Shrimp tempura is more appetizing if it’s extra crunchy. As it turns out, making Japanese tempura is all about preparation and temperature! Here are more tips you can follow when making this seafood tempura:
- Use the freshest extra-large shrimps you can find. Then, make a few shallow slits in each shrimp to keep it from curling up while frying.
- It’s best to keep the ingredients as cold as possible. This will prevent the tempura batter from absorbing too much oil.
- Other recipes use cold water for the batter, but feel free to use cold club soda for extra flavor.
- Always prepare the batter right before frying AND start cooking the shrimp immediately after dredging them in the batter. Otherwise, it will cause gluten to form and the batter will lose its crispiness and lightness.
- Heat up the oil at the correct temperature before adding the tempura. 375 degrees F is the recommended preheat temperature. It will help yield the crunchiest tempura ever!
- Don’t overcrowd the pan when frying! Try to fry three to four shrimp at a time to keep the oil temperature steady.
Much like the restaurant version, these shrimp appetizers have that delightful crunch! If you’re on the prowl for more tempura dishes, try to recreate P.F. Chang’s tempura recipe. Shrimp, seaweed, and vegetables are coated with crispy batter and deep-fried to crunchy perfection. Ruby Tuesday’s tempura green beans are sure to excite your taste buds, too, with each bite!
Frequently Asked Questions
What is the difference between fried shrimp and shrimp tempura?
In general, tempura dishes are lighter than most fried foods, mainly because of the thin layer of light, crunchy batter. Meanwhile, deep-fried meals, albeit crispy, may have a denser texture as compared to tempura foods.
How to store shrimp tempura?
If you have any leftovers, store them in a shallow and airtight container. They will last for up to 2 days in the fridge and for a month in the freezer. When ready to eat, just reheat them in the oven until heated through and crispy.
How to serve shrimp tempura?
Tempura dishes, naturally, are tastier when doused in a savory tempura dipping sauce. You can even stuff your sushi roll with these lightly-coated deep-fried shrimp! Better yet, serve them on top of soba or udon noodles and shredded daikon radish.
How To Make Shrimp Tempura
Make your own shrimp tempura in just 15 minutes. You don’t need a lot of ingredients to make this light and crispy starter!
Serves:
Ingredients
- 1½ cups flour
- ¾ cup cornstarch
- 1½ tbsp baking powder
- ½ tsp kosher salt
- ¼ tsp white pepper
- 1½ cups club soda, cold
- canola oil, for frying
- 1 lb shrimp, (21-25 count), deveined and shells removed
Instructions
- Set a pot of oil filled 3-inches deep on medium-high until it reaches 375 degrees F.
- In a bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and white pepper.
- Dredge the shrimp lightly in the mixture and set it aside.
- Add the club soda and whisk, then dip the shrimp in the batter.
- Fry the battered shrimp for 2 to 3 minutes or until golden brown.
- Serve and enjoy!
Recipe Notes
- If you can’t find fresh shrimps, feel free to use frozen shrimps instead.
- Before coating with tempura batter, pat the shrimp dry using a paper towel to remove any moisture.
Nutrition
- Calories: 252.80kcal
- Fat: 3.61g
- Saturated Fat: 0.43g
- Trans Fat: 0.02g
- Monounsaturated Fat: 1.77g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 40.04g
- Fiber: 1.02g
- Sugar: 0.08g
- Protein: 13.57g
- Cholesterol: 95.25mg
- Sodium: 714.70mg
- Calcium: 303.11mg
- Potassium: 120.77mg
- Iron: 1.01mg
- Vitamin A: 40.82µg
- Vitamin C: 0.02mg
Essential Technique for Achieving Crispy Shrimp Tempura
When frying the shrimp, it's crucial to not overcrowd the pot. Adding too many at once can lower the temperature of the oil, resulting in a less crispy tempura. Fry them in batches for the best results. Also, using club soda in the batter helps to create a light and crispy texture. The carbonation in the club soda creates tiny bubbles in the batter, which expand when fried, giving the tempura its characteristic crunch.
Time-Saving Tips for Making Shrimp Tempura
Prep ahead: Prepare the batter and dredge the shrimp in advance to save time when you're ready to fry.
Organize your workspace: Set up a dredging station and a frying station to streamline the cooking process.
Use large shrimp: Larger shrimp are easier and quicker to fry, reducing overall cooking time.
Maintain oil temperature: Keep a consistent oil temperature to ensure even cooking and prevent the shrimp from becoming greasy.
Work in batches: Fry the shrimp in small batches to avoid overcrowding the pot and maintain the oil temperature.
Substitute Ingredients For Shrimp Tempura Recipe
flour - Substitute with gluten-free flour: This is a suitable substitute for those who are gluten intolerant or allergic to wheat.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch, and it works well in tempura batter.
baking powder - Substitute with baking soda and cream of tartar: This combination can be used as a substitute for baking powder in the same quantity.
club soda - Substitute with sparkling water: Sparkling water can be used as a substitute for club soda to create a light and crispy tempura batter.
shrimp - Substitute with vegetables such as bell peppers, sweet potatoes, or zucchini: For a vegetarian or vegan option, various vegetables can be used in place of shrimp for a tempura recipe.
How to Beautifully Present Shrimp Tempura
Elevate the plating: When presenting the shrimp tempura, focus on creating a visually stunning plate. Use negative space to highlight the golden brown shrimp and consider incorporating elements of Japanese design for an elegant touch.
Incorporate edible garnishes: Enhance the dish with microgreens and edible flowers to add a pop of color and freshness to the plate. These delicate garnishes will elevate the overall presentation and showcase attention to detail.
Utilize traditional serveware: Consider serving the shrimp tempura on a bamboo serving tray or ceramic dishware to honor the traditional Japanese roots of the dish. This will add an authentic and sophisticated touch to the presentation.
Focus on symmetry and balance: Arrange the shrimp tempura in a visually appealing manner, ensuring that the plate is balanced and harmonious. Pay attention to the placement of each element to create an aesthetically pleasing presentation.
Incorporate contrasting textures: Pair the crispy shrimp tempura with a soy-based dipping sauce in a small, elegant dish to provide a contrast in textures and flavors. This will add depth to the presentation and elevate the overall dining experience.
Essential Tools for Making Shrimp Tempura
- Whisk: A kitchen tool used for whipping and mixing ingredients together, often with a handle and loops of wire.
- Deep fryer: A cooking appliance used for deep frying foods, typically consisting of a large pot or container and a heating element.
- Cooking thermometer: A tool used to measure the internal temperature of foods, ensuring they are cooked to the proper temperature.
- Slotted spoon: A spoon with slots or holes that allow liquids to drain away, commonly used for lifting and draining fried foods.
- Mixing bowl: A bowl used for combining ingredients, typically available in various sizes and materials such as stainless steel, glass, or ceramic.
- Tongs: A kitchen tool with two arms and a pivot, used for gripping and lifting hot or delicate foods.
Storing and Freezing Shrimp Tempura for Later
Here are the storing and freezing guidelines for shrimp tempura:
- Allow the shrimp tempura to cool completely before storing. This will prevent the batter from becoming soggy due to condensation.
- Place the cooled shrimp tempura in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture, helping to maintain the crispiness of the tempura.
- Store the container in the refrigerator for up to 2 days. To maintain optimal quality, consume the shrimp tempura within this timeframe.
- If you want to freeze the shrimp tempura for later consumption, arrange the cooled tempura on a baking sheet lined with parchment paper. Ensure that the pieces are not touching each other to prevent them from sticking together during freezing.
- Place the baking sheet in the freezer for about 2 hours, or until the shrimp tempura is frozen solid. This process, known as flash freezing, will help preserve the texture and quality of the tempura.
- Once frozen, transfer the shrimp tempura to a freezer-safe container or resealable plastic bag. Remove as much air as possible from the bag to prevent freezer burn.
- Label the container or bag with the date of freezing and store it in the freezer for up to 1 month.
- To reheat the frozen shrimp tempura, preheat your oven to 375°F (190°C). Place the frozen tempura on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until heated through and crispy. Avoid using the microwave, as it will make the tempura soggy.
The Best Methods for Reheating Leftover Shrimp Tempura
Preheat your oven to 375°F (190°C). Place the leftover shrimp tempura on a wire rack set over a baking sheet. This allows air to circulate around the shrimp, helping to maintain their crispiness. Bake for 5-7 minutes, or until heated through and crispy.
For a quicker option, use an air fryer. Set the air fryer to 375°F (190°C) and place the shrimp tempura in the basket, ensuring they are not overcrowded. Cook for 2-3 minutes, or until crispy and heated through.
If you prefer a stovetop method, heat a small amount of canola oil in a skillet over medium-high heat. Once the oil is hot, add the leftover shrimp tempura and cook for 1-2 minutes on each side, or until crispy and heated through. Be careful not to overcrowd the pan, as this can cause the tempura to become soggy.
For a microwave option, place the leftover shrimp tempura on a microwave-safe plate lined with paper towels. Microwave on high for 20-30 seconds, or until heated through. Note that this method may result in a slightly softer texture compared to the other reheating methods.
Regardless of the reheating method you choose, be sure to reheat the shrimp tempura until it reaches an internal temperature of 165°F (74°C) to ensure food safety.
Surprising Facts About Shrimp Tempura
Shrimp tempura is a popular Japanese dish that was influenced by Portuguese cuisine. The dish was introduced to Japan by Portuguese missionaries and traders in the 16th century. Tempura batter was originally used to coat fish, but over time, it evolved to include shrimp and various vegetables. The light and crispy texture of tempura is achieved by using a mixture of flour, cornstarch, and club soda, creating a delicate and airy coating for the shrimp. This cooking technique was initially brought to Japan by the Portuguese, and it has since become an integral part of Japanese cuisine.
Is Making Shrimp Tempura at Home Cost-Effective?
This shrimp tempura recipe is fairly cost-effective for a household. Shrimp is the priciest ingredient, but the batter uses basic pantry staples. The total cost for a household of 4 is approximately $20-25. The dish offers a delightful contrast of textures and flavors, making it a crowd-pleaser. I rate this recipe an 8 for its simplicity, taste, and affordability.
Is Shrimp Tempura Healthy or Unhealthy?
The shrimp tempura recipe, while delicious, is not particularly healthy. Here's why:
- The batter is made with refined flour and cornstarch, which are high in carbohydrates and low in nutrients.
- Deep frying the shrimp in canola oil adds a significant amount of unhealthy fats to the dish.
- The recipe lacks vegetables or other nutrient-dense ingredients that could balance out the meal.
However, shrimp itself is a healthy protein source, low in calories and high in essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
To make this recipe healthier, consider the following suggestions:
- Replace a portion of the refined flour with whole wheat flour or almond flour for added fiber and nutrients
- Experiment with alternative cooking methods, such as baking or air frying, to reduce the amount of oil used
- Serve the shrimp tempura with a side of steamed or stir-fried vegetables to increase the overall nutrient content of the meal
- Use a healthier oil with a high smoke point, such as avocado oil or coconut oil, for frying
- Limit the portion size of the tempura and pair it with a light, healthy dish like a salad or miso soup
Editor's Opinion: Why Shrimp Tempura is a Must-Try
The shrimp tempura recipe you provided seems to be a classic and straightforward approach to making this popular dish. The combination of flour, cornstarch, and club soda in the batter should result in a light and crispy texture, while the seasoning adds a nice flavor profile. However, it's always good to consider adding some additional seasonings or spices to enhance the overall taste. Overall, it's a solid recipe for shrimp tempura, and it's sure to be a hit with seafood lovers.
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Why trust this Shrimp Tempura Recipe:
This recipe for shrimp tempura is a guaranteed crowd-pleaser, as it has been carefully crafted to ensure a crispy, light batter that perfectly complements the succulent shrimp. The use of club soda in the batter creates an airy and delicate texture, while the combination of flour, cornstarch, and baking powder guarantees a crispy and golden exterior. The precise instructions and attention to detail make this recipe a trustworthy choice for anyone looking to create a restaurant-quality shrimp tempura dish at home.
