Japanese Shrimp Tempura is a crispy treat that’s hard to resist! Light and airy batter coats fresh shrimp, making it delightfully crunchy and full of flavor.
Making shrimp tempura is easier than you think. Just mix the batter, coat the shrimp, and fry until golden. It’s a fun dish that brings a taste of Japan right to your kitchen!
Ingredients & Substitutions
Shrimp: Large shrimp are ideal for tempura. If shrimp aren’t available, you can use other seafood like scallops or even vegetables such as sweet potatoes or green beans.
All-Purpose Flour: This is key for the batter. You can substitute with rice flour or a gluten-free flour blend for a gluten-free version. I find that rice flour gives it a nice crunch!
Egg: Use a cold egg for the batter. If you want to make it vegan, you can replace it with a tablespoon of cornstarch mixed with water.
Sparking Water: The fizz helps create a lighter batter. If you don’t have sparkling water, very cold regular water will work too!
How Can I Get the Batter Just Right?
The batter for tempura needs to be light and airy. Follow these steps to achieve that perfect crunch:
- Mix the wet ingredients gently with minimal stirring. Lumpy batter is good—this helps it stay light and crispy.
- When you prep your shrimp, making shallow cuts on the underside helps them stay straight while frying and ensures even cooking.
- Frying in small batches is key. It helps maintain the oil temperature, which results in a crispier finish.
Japanese Shrimp Tempura
Ingredients You’ll Need:
For the Tempura:
- 12 large shrimp (peeled and deveined, tails left on)
- 1 cup all-purpose flour (plus extra for dusting shrimp)
- 1 large egg (cold)
- 1 cup ice-cold sparkling water (or very cold water)
- Vegetable oil (for deep frying)
- 1/2 teaspoon baking soda (optional for extra crispiness)
For the dipping sauce (Tentsuyu):
- 1/2 cup dashi stock (can use instant dashi powder)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon grated daikon radish (optional)
- Toasted sesame seeds and finely chopped green onions for garnish
How Much Time Will You Need?
This delicious shrimp tempura takes about 15 minutes of prep time, followed by 10–15 minutes for frying. So, in total, you’ll need around 30 minutes to cook up this tasty dish and enjoy!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by peeling and deveining the shrimp. Remember to leave the tails on for that nice, appetizing look! Make several shallow slits on the underside of each shrimp. This helps prevent them from curling during frying.
2. Dust the Shrimp:
Lightly coat the shrimp with a bit of all-purpose flour. This helps the batter stick better, so don’t skip this step!
3. Make the Batter:
In a medium bowl, beat the cold egg gently, just enough to combine it without creating too much foam. Next, add the ice-cold sparkling water and mix gently again. The bubbly water is what makes your batter crispy!
4. Combine the Ingredients:
Now, add 1 cup of the all-purpose flour (and baking soda if you want that extra crispiness) to your wet mixture. Use chopsticks or a fork to mix very lightly, just until combined. It’s okay if there are lumps; you don’t want to overmix!
5. Heat the Oil:
In a deep pan or fryer, heat the vegetable oil to about 340°F (170°C). Make sure there’s plenty of oil for frying to ensure that the shrimp cooks evenly.
6. Fry the Shrimp:
Carefully dip each shrimp into the batter, allowing any excess batter to drip off. Then, gently place the shrimp into the hot oil. Fry them in batches to keep the oil temperature steady.
7. Cooking Time:
Fry the shrimp for about 2–3 minutes per side, or until they’re golden and crispy. Adjust the heat as needed, and don’t overcrowd the pan!
8. Drain the Shrimp:
Once done, use a slotted spoon to remove the shrimp from the oil and let them drain on paper towels. This will help eliminate any excess oil.
9. Make the Dipping Sauce:
For the dipping sauce, mix together dashi stock, soy sauce, mirin, and sugar in a small saucepan. Heat gently just until the sugar dissolves. Remove from heat and stir in grated daikon if you’re using it.
10. Serve and Enjoy!
Now it’s time to serve! Arrange the shrimp tempura hot on a plate, along with a small bowl of the dipping sauce. Top with toasted sesame seeds and finely chopped green onions for that perfect finishing touch.
Enjoy the crisp, light texture and the lovely savory flavor of your homemade Japanese shrimp tempura!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely beforehand! Thaw in the refrigerator overnight or place them in a sealed bag and submerge in cold water for a quicker option. Pat them dry before coating with flour.
Can I Make the Batter in Advance?
It’s best to prepare the batter just before frying to ensure it stays light and crispy. If you make it ahead of time, keep it in the fridge and use it within an hour for the best results.
How Do I Store Leftovers?
If you have any leftover shrimp tempura, store them in an airtight container in the fridge for up to 1 day. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to regain some crispiness.
What Can I Serve with Shrimp Tempura?
Shrimp tempura pairs wonderfully with steamed rice or soba noodles. You can also serve it with a side of miso soup or a fresh salad for a complete meal!