Whenever I make shrimp tempura it’s usually because I’m making my shrimp tempura sushi roll recipe. I like to make a little extra to dip into some tempura sauce or low sodium soy sauce. If you’re making a seafood themed dinner, tempura battered shrimp are a great appetizer idea! Although deep frying isn’t everyone’s favorite task in the kitchen, the results of a crispy battered shrimp is so worth it.

 

sushi editedIngredients:

1 lb. large shrimp, peeled and deveined
1/2 (10 oz) package tempura batter mix
Water
Vegetable oil, for frying

Instructions:

1. Begin making small slits into the inner part of each shrimp. I make about 5 slits for each shrimp. This will help stop the shrimp from curling during frying.

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2. Mix the tempura batter mix with ice cold water according to the package.

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3. Heat vegetable oil in a skillet over high heat.

4. Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp until golden in color. Remove from hot skillet and transfer to a plate lined with paper towels. Serve hot with low sodium soy sauce or tempura sauce.

sushi edited-7 sushi edited-8Tempura battered shrimp_

Shrimp Tempura
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 lb. large shrimp, peeled and deveined
  • ½ (10 oz) package tempura batter mix
  • Water
  • Vegetable oil, for frying
Instructions
  1. Begin making small slits into the inner part of each shrimp. I make about 5 slits for each shrimp. This will help stop the shrimp from curling during frying.
  2. Mix the tempura batter mix with ice cold water according to the package.
  3. Heat vegetable oil in a skillet over high heat.
  4. Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp until golden in color. Remove from hot skillet and transfer to a plate lined with paper towels. Serve hot with low sodium soy sauce or tempura sauce.