Hey there! I’m super excited to share my complete guide on making amazing shrimp tempura at home. After lots of testing and research, I’ve figured out all the secrets to getting that perfectly light and crispy coating that Japanese restaurants are famous for.
What is Shrimp Tempura?
Before we dive into the cooking process, let’s understand what we’re making. Shrimp tempura (or ebi tempura in Japanese) is a dish where large shrimp are coated in a special light batter and deep-fried until golden and crispy. The magic lies in achieving that signature airy, lace-like coating that’s crispy but not greasy.
Essential Ingredients You’ll Need
For the Shrimp:
- Large shrimp or tiger prawns (10-12 pieces)
- Potato or cornstarch for dusting
- Vegetable oil for frying
For the Tempura Batter:
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup ice-cold water
- Pinch of salt
Step-by-Step Guide to Making Shrimp Tempura
1. Prepare Your Shrimp
- Peel and devein the shrimp, leaving the tail on
- Make 5 small slits on the inner curve of each shrimp (this prevents curling)
- Pat them super dry with paper towels
- Dust lightly with potato/cornstarch
2. Make the Perfect Batter
Here’s where many people mess up! Follow these steps carefully:
- Chill your ingredients beforehand (yes, even the flour!)
- Mix the egg with ice-cold water first
- Gently fold in the flour – don’t overmix! Small lumps are totally fine
- Use the batter right away
3. Frying Process
Oil Temperature is Key!
- Heat oil to 350°F (use a thermometer if ya got one)
- Fill your pot with about 3 inches of oil
Frying Steps
- Dip each shrimp in batter, letting excess drip off
- Carefully place in hot oil
- Fry 2-3 minutes until golden brown
- Flip halfway through
- Drain on wire rack or paper towels
Pro Tips for Amazing Results
- Keep Everything Cold!
- Use ice-cold water
- Chill your ingredients
- This prevents the batter from getting heavy
- Oil Matters
- Use oils with high smoke points:
- Vegetable oil
- Canola oil
- Peanut oil
- Sunflower oil
- Don’t Overcrowd
- Fry in small batches
- Keeps oil temp steady
- Ensures even cooking
Common Mistakes to Avoid
- Using warm ingredients (makes heavy batter)
- Overmixing the batter (kills the crispiness)
- Not drying shrimp properly (makes soggy tempura)
- Overcrowding the pot (drops oil temperature)
Serving Suggestions
Serve your shrimp tempura with:
- Traditional tempura dipping sauce (tentsuyu)
- Steamed rice
- As part of a sushi roll
- With udon or soba noodles
Quick Tempura Dipping Sauce Recipe
Mix together
- 3/4 cup dashi or water
- 3 tbsp soy sauce
- 2 tbsp mirin
- Optional: grated daikon radish
Storage and Reheating
While tempura’s best fresh, you can:
- Store leftovers in airtight container (2 days max)
- Reheat in oven at 325°F for 5-8 minutes
- Use air fryer for reheating (keeps it crispy!)
Final Thoughts
Making shrimp tempura at home might seem tricky at first, but with these tips and tricks, you’ll be making restaurant-quality tempura in no time! Remember, the key is in the cold ingredients and proper oil temperature. Don’t stress if your first batch isn’t perfect – practice makes perfect!
Note: This recipe serves 4-6 people as an appetizer or 2-3 as a main dish.
What about premade tempura batter mixes?
Alternatively, there are also premade tempura mixes you can find at your local grocery store and online. One of the most popular tempura batter mixes that I’ve seen in American grocery stores is Kikkoman tempura batter. Some other brands you can find are Dragonfly tempura batter or Mr. Hung tempura batter.
What is tempura batter?
Historically, tempura originated from Portugeuse missionaries in Japan around the 16th century. These missionaries introduced a dish called peixinhos da horta that they would eat during meatless “Ember days.” This dish eventually evolved into tempura, which comes from the Latin word “tempora” and refers to a time of fasting.
Tempura is now a popular street food and restaurant dish in Japan and all over the world. Some of my favorite places to eat tempura are Honda Ya, Marugame Udon, and Mitsuwa when I’m on the go and need a snack.
Tempura Shrimp Secrets 海老の天ぷら
FAQ
How is shrimp tempura different from fried shrimp?
Fried shrimp is usually dipped in a thicker batter that absorbs the oil more, and may even contain breadcrumbs. While still crunchy, the texture is generally more dense. Tempura, on the other hand, has a rather thin batter that’s made primarily from flour, cornstarch, an egg, and ice water.
Is the shrimp in shrimp tempura cooked?
There are many different methods for making shrimp tempura, and after trying most of them I believe this is the simplest, easiest way to achieve what I consider the ultimate result – a perfectly cooked shrimp encased in a light, airy, very thin, but extremely crispy shell.
What is in shrimp tempura batter?
Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center. Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites. Dip one shrimp at a time into batter to coat; do not batter tails.
What is tempura batter made of?
Tempura batter typically consists of flour, egg, and ice-cold water. Some recipes may also include cornstarch or other starches to enhance crispiness.