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Shrimp Tempura

Shrimp Tempura - recipe card
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Delicately crisp and golden, this shrimp tempura features succulent jumbo shrimp encased in an airy, lacy batter that shatters with each bite. Served with a warm, savory dipping sauce and fresh grated daikon, it’s a classic Japanese appetizer that’s surprisingly achievable at home.

Ingredients

Scale
  • For the Shrimp:
  • 1 pound jumbo shrimp (16–20 count), peeled and deveined, tails left intact
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • For the Tempura Batter:
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 large egg, cold
  • 1 cup ice-cold water, plus more if needed
  • For the Dipping Sauce:
  • 1/2 cup dashi stock (or 1/2 cup water + 1/2 teaspoon dashi granules)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon granulated sugar
  • For Serving:
  • 1/4 cup grated daikon radish, drained
  • 1 teaspoon grated fresh ginger
  • Vegetable oil, for deep-frying (about 6 cups)

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry with paper towels, then season lightly with kosher salt and white pepper. Make 3 to 4 shallow diagonal slits on the underside of each shrimp to prevent curling during frying; gently press the shrimp flat to straighten. Set aside on a plate lined with paper towels and refrigerate while you prepare the batter and sauce.
  2. Make the dipping sauce: In a small saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, about 1 minute. Remove from heat and keep warm. Just before serving, stir in the grated daikon and ginger, or serve them on the side.
  3. Heat the oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2 inches. Heat over medium-high heat until the oil reaches 340 to 360°F (170 to 182°C) on a deep-fry thermometer. If you don’t have a thermometer, drop a small bit of batter into the oil; it should sink slightly then immediately float and sizzle vigorously.
  4. Prepare the batter: In a large bowl, whisk together the flour, cornstarch, and baking powder. In a measuring cup, beat the cold egg briefly with a fork, then add the ice-cold water. Pour the liquid into the dry ingredients and stir with chopsticks or a fork only 8 to 10 strokes; the batter should be lumpy and thin with visible flour streaks. Do not overmix or the tempura will be heavy and dense.
  5. Check oil temperature: If using a thermometer, hold it at 350°F (177°C). Adjust heat as needed to maintain a steady temperature. It is crucial to keep the oil between 340 and 360°F; below that and the batter absorbs oil, above that and it browns too quickly without cooking through.
  6. Coat and fry the shrimp: Working in batches of 3 to 4 shrimp, dip each shrimp into the batter, letting excess drip off briefly. Carefully slide it into the hot oil away from you to avoid splashing. Do not overcrowd the pot; the temperature will drop and result in greasy tempura.
  7. Fry until golden and crisp: Cook the shrimp for 2 to 3 minutes, turning once halfway, until the batter is puffed and pale golden. The shrimp should be cooked through (opaque and firm to the touch). Remove with a slotted spoon or wire skimmer and transfer to a wire rack set over a baking sheet to drain. Do not drain on paper towels as that will make the crust soggy.
  8. Maintain oil temperature: Between batches, let the oil return to 350°F (177°C) for about 30 seconds. Skim any loose batter bits from the oil with a fine-mesh skimmer to keep the oil clean and prevent off-flavors.
  9. Fry remaining shrimp: Repeat the coating and frying process with the remaining shrimp, keeping the fried tempura in a single layer on the rack in a 200°F (93°C) oven if you need to hold them warm for more than a few minutes. For best texture, serve immediately.
  10. Serve: Arrange the hot tempura on a platter with small bowls of warm dipping sauce and piles of grated daikon and ginger. Tempura is best eaten within minutes of frying, while the batter is still shatteringly crisp.

Notes

Storage: Fried tempura does not store well; leftovers will lose crispness within hours. If you must keep them, refrigerate in an airtight container for up to 1 day and reheat in a 350°F (177°C) oven on a wire rack for about 5 minutes, or in an air fryer at 350°F (177°C) for 2-3 minutes. Never microwave, as the batter will become rubbery. Freezing is not recommended. For best results, fry just before serving.

Nutrition

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