Crispy, crunchy shrimp with a delicate, flaky batter—yes, please! This simple pan-fried Shrimp Tempura recipe is quick to make and sure to become a favorite.
Crispy Homemade Shrimp Tempura
Anything labeled “tempura” gets my attention, and shrimp in tempura batter is one of the best. Cooked properly, shrimp are tender and flavorful—small, satisfying bites that pair beautifully with a light, flaky coating. Serve them as an appetizer, add them to a seafood platter, or pile them into a sandwich for a crispy twist.
The batter is ultra-light and crisp, making it the perfect match for shrimp’s mild flavor. These pan-fried shrimp work well with cocktail sauce, soy-based dips, sweet chili sauce, or a simple squeeze of lemon. Remove tails if you plan to use them in sandwiches.
What is Tempura?
Tempura is a Japanese technique for frying foods in a very light batter. The coating is not breaded; instead, a thin, silky batter crisps up into delicate flakes when fried. While seafood is a common choice, vegetables and even sweet items can be prepared tempura-style for a distinctive texture.
What You’ll Need
The batter is straightforward: cornstarch helps it adhere to the shrimp, and cold club soda adds lightness and airiness.
- Shrimp: 1 pound, peeled and deveined. Any size will work.
- Cornstarch: 1/4 cup to dust the shrimp and help the batter stick.
- Salt: 1/2 teaspoon to season the batter.
- Egg: 1 large egg for flavor and structure.
- Flour: 1 cup all-purpose flour.
- Club Soda: 1 cup, cold—helps create a light, bubbly batter.
- Oil: Neutral frying oil for deep or shallow frying.
How To Make Shrimp Tempura
Before you start, arrange your shrimp, batter bowl, tongs and serving platter so everything is within reach. Working efficiently keeps the batter cold and the oil at the right temperature.
- Prep Shrimp: Lay shrimp in a single layer and dust both sides lightly with cornstarch.
- Mix Batter: In a bowl whisk together the salt, egg, flour and cold club soda. Don’t overmix; a few small lumps are fine and help keep the batter airy.
- Heat Oil: Add about 2 inches of oil to a heavy-bottomed pot and heat over medium-high until it reaches 340–360°F (170–180°C). Use a thermometer if available.
- Batter & Fry: Using tongs, dip each cornstarch-dusted shrimp into the batter, then carefully add to the hot oil. Fry for 2–5 minutes, depending on shrimp size, until the batter is golden and crisp.
- Drain & Serve: Transfer fried shrimp to a paper towel-lined plate to drain excess oil, then serve immediately while crisp.
Tips for Success
These simple tips will keep your tempura light and crisp.
- Keep the batter cold: If you’re frying in batches, refrigerate the batter between batches. Cold batter produces a crisp, airy coating.
- Keep the oil hot: Make sure oil returns to the proper temperature before adding the next batch so the shrimp cook quickly and don’t absorb excess oil.
- Skim stray batter: Small bits of batter can float in the oil and burn. Remove them with a strainer or slotted spoon to keep the oil tasting fresh.
What to Serve with Shrimp Tempura
Shrimp tempura pairs well with many dishes. Here are a few ideas to round out the meal:
- Steak: A surf-and-turf pairing works well—steak and crispy shrimp complement each other.
- Pasta: Light, creamy pasta or vegetable pasta makes a satisfying side.
- Soup: A clear or egg-drop-style soup is a nice, warm contrast to the crunchy shrimp.
How to Store and Reheat Leftovers
- To refrigerate: Arrange leftover tempura in a shallow container in a single layer, or separate layers with parchment. Store up to two days.
- To reheat: Place on a baking sheet and heat in a 350°F (175°C) oven until warmed through and crisp. Avoid overcooking to prevent shrinkage.
Shrimp Tempura
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 large egg
- 1 cup all-purpose flour
- 1 cup club soda, cold
- Oil for frying
Instructions
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Lay the shrimp out in a single layer and dust both sides with cornstarch.
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In a mixing bowl, whisk together the salt, egg, flour, and cold club soda. Do not overmix; a few small lumps are fine.
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Place a heavy-bottomed pot over high heat and add about 2 inches of oil.
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Allow the oil to heat to 340–360°F (170–180°C).
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Dip each dusted shrimp into the batter using tongs, then carefully add to the hot oil.
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Fry for 2–5 minutes, until the batter is golden and the shrimp are cooked through.
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Transfer to a paper towel-lined plate to drain excess oil and serve immediately.
Equipment
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Stove
Notes
- Makes 6 to 8 servings.
- Frying oil not included in nutritional analysis.
Nutrition
| Carbohydrates: 21g
| Protein: 19g
| Fat: 2g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and methods used.
More Asian-Inspired Recipes to Try
If you enjoy this Japanese-style dish, try these other Asian-inspired recipes for more ideas.
- Slow Cooker Asian Glazed Drumsticks
- Crab Rangoon Wontons
- Easy Chicken Stir Fry