Crispy Shrimp Tempura Recipe – Light, Crunchy & Better Than Takeout

This crispy shrimp tempura comes together surprisingly easily and is always a crowd-pleaser. Whether served as a snack, appetizer, or part of dinner, it is hard to go wrong with perfectly crunchy shrimp.

Watch the Recipe on YouTube

Want to see this recipe come together step by step? Watch the full video on YouTube! While you are there, be sure to check out some of my other favorites, including Crispy Fried Calamari, Homemade Sushi Rolls, and Salmon Bites. They all pair perfectly with this shrimp tempura recipe and make for a delicious Japanese-inspired meal at home.

My Approach

A quick note about my approach to this recipe:

Wild caught Shrimp: I use wild-caught shrimp for this recipe, which I usually pick up from Costco. It is consistently available, tastes great, and offers the added benefit of being wild-caught.

Homemade sushi: While this shrimp tempura is delicious on its own as a snack, appetizer, or dinner side, it is also perfect for making homemade shrimp tempura sushi rolls. The crispy shrimp adds a wonderful crunch and flavor that pairs beautifully with sushi rice and your favorite fillings. Here is the recipe for homemade shrimp tempura sushi rolls.

Print Recipe

Crispy Shrimp Tempura Recipe – Light, Crunchy & Better Than Takeout

Courses: Appetizer

Prep Time 15 mins Cook Time 10 mins

Servings: 4

Description

Learn how to make crispy shrimp tempura at home with a light, airy batter and perfectly golden shrimp. This easy Japanese recipe is ready in under 30 minutes.

Ingredients

Scale

1/2x 1x 2x 3x

For the Shrimp

• 1 pound shrimp, peeled and deveined

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

For the Tempura Batter

• 1 cup all purpose flour

• ¹⁄₂ cup cornstarch
• 1 large egg
• 1 cup ice cold water
• ¹⁄₄ teaspoon baking powder
• ice cubes

For Frying

• Any neutral oil

How to Make It

1. Prepare the shrimp

   Peel and devein the shrimp. Pat them dry with paper towels.

1. Straighten the shrimp

   Place each shrimp belly-side up and make 3 to 4 small slits along the underside. Gently press the shrimp with your fingers until it straightens and lays flat. This helps prevent the shrimp from curling while frying.

1. Season the shrimp

   Lightly season both sides with salt and black pepper.

    

2. Heat the oil

   Fill a deep skillet or pot with oil and heat it to 350°F (175°C).

    

3. Prepare the batter

   In a mixing bowl, whisk together the cold egg and ice cold water. Add the flour, cornstarch, and baking powder. Stir gently until just combined. A few lumps are perfectly fine.

1. Coat the shrimp

   Lightly dust each shrimp with flour, then dip it into the tempura batter, allowing any excess to drip off.

1. Fry until crispy

   Carefully place the shrimp into the hot oil and fry in small batches for 2 to 3 minutes, or until lightly golden and crispy.

1. Drain and cool slightly

   Transfer the cooked shrimp to a wire rack or paper towel-lined plate to drain excess oil.

Note

Tips for Success:

Keep the batter as cold as possible for the crispiest tempura. I like to use ice-cold sparkling water and mix the batter just before frying.

This recipe is delicious on its own, but the shrimp can also be used to make homemade shrimp tempura sushi rolls.

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