Shrimp Tempura Recipe

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:

1. Heat the canola oil on medium-high until it reaches 375 degrees F.
2. Mix the flour, cornstarch, baking powder, kosher salt, and white pepper in a bowl.
3. Lightly coat the shrimp with the flour mixture, then put it aside.
4. Whisk in the club soda before dipping the shrimp into the batter.
5. Fry the battered shrimp for 2 to 3 minutes or until golden brown.
6. 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