Crispy Shrimp Tempura Recipe with Quick Frying Method
I first made this crispy shrimp tempura after watching a street vendor in Tokyo toss shrimp into a cold, bubbly batter like it was nothing. It looked so simple, but tasted unbelievably light and crisp. After a few tries at home, I figured out that keeping every ingredient icy cold makes all the difference. This version keeps that same authentic Japanese texture, thin, golden, and crunchy, without being heavy. It’s one of those dishes that’s fun to make when you want something fancy but not complicated.
Ingredients
Method
- I learned a while ago that shrimp tempura gets way crispier when everything, even the flour, stays cold. Start by patting your shrimp dry with paper towels and keeping them chilled in the fridge.
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly mixed. Then place the bowl in the fridge to keep the dry ingredients cold.
- In another bowl, lightly beat the egg and pour in the ice-cold soda water. The fizz helps create that light, bubbly batter.
- Gently add the cold flour mix to the liquid. Use chopsticks or a fork to stir a few times. Don't aim for smooth. Lumpy batter gives a better texture when fried.
- Heat the oil in a deep pan to about 170°C (340°F). Test by dropping a bit of batter; it should rise slowly and bubble right away.
- Lightly dust each shrimp with flour before dipping them in the batter. That way, the coating sticks better.
- Fry 3-4 shrimp at a time for about 1½ to 2 minutes until golden and crisp. Avoid overcrowding. It cools the oil and softens the coating.
- Remove and place on a wire rack or paper towel to drain. Keep the oil temperature steady between batches.
- Serve the shrimp immediately with the dipping sauce. My go-to is a simple mix of soy sauce, mirin, and grated daikon radish.
- Enjoy them while hot shrimp tempura loses its crisp fast, so it’s best fresh out of the fryer.
Video
Notes
- Use freshly opened sparkling water for the lighter batter. The carbonation fades fast.
- Don’t overmix. A few dry flour spots are fine and actually help create texture.
- Avoid reusing oil more than once. Shrimp flavour can linger and affect future batches.
- Eat right away; reheating ruins the crunch.
Seasonal Variations
- Spring: Try mixing shrimp with asparagus or zucchini slices for a light, fresh platter.
- Summer: Pair shrimp tempura with chilled soba noodles for a cooling meal. See how it’s done here:
The Spruce Eats – Tenzaru Soba (Tempura with Chilled Buckwheat Noodles)
- Autumn: Use kabocha (Japanese pumpkin) or sweet potato with shrimp for a warm, seasonal twist.
- Winter: Add shrimp tempura to a steaming bowl of udon soup. It softens slightly but keeps a crispy edge perfect on cold days.
Serving Suggestions
- Serve shrimp tempura with a dipping sauce made of soy sauce, mirin, and grated daikon. Here’s a classic version to follow:
- For something different, try this version with an extra umami flavour:
- Make a shrimp tempura donburi by placing crispy shrimp on steamed rice and drizzling with sauce.
- It also pairs well with miso soup or cucumber salad for a balanced meal.
Tips & Tricks
- Always keep your batter and shrimp cold until frying; that’s the real secret to authentic Japanese crispiness.
- Don’t fry too many at once; crowding traps steam and softens the coating.
- For extra crunch, try a panko shrimp tempura version. Just coat lightly with panko before dipping in the batter.
- Make sure the oil stays around 170°C; use a thermometer if possible.
Check out more about frying techniques and oil temperature control here:
King Arthur Baking – How to Fry FoodLearn about shrimp nutrition and its benefits here:
Healthline – Shrimp Nutrition and Health Benefits
Nutrition (per serving)
- Calories: 320
- Protein: 2
- Carbohydrates: 22g
- Fat: 14g
- Sodium: 410mg
