This Homemade Shrimp Tempura Batter will make your tempura light, crisp, and tasty. Whether you’re frying seafood or vegetables, this batter will give them a great flavor and texture.
Once you’ve made your tempura, try pairing it with this tempura dipping sauce or adding it in this shrimp tempura roll.
Tempura Batter
Tempura is a very popular dish from Japan that consists of battered and deep-fried seafood or vegetables. The batter is extra airy thanks to the cold club soda used. Unlike other fried foods, this tempura batter isn’t soggy or greasy. It makes a nice crispy coating over your shrimp or veggies, enhancing the flavors instead of masking them. You can use tempura as an appetizer, a light snack, or even as a main course. It’s very versatile and really tasty!
Ingredients for this recipe
- All-purpose flour- This is the base for your tempura batter.
- Cornstarch- Cornstarch helps the batter hold together and adds crispiness.
- Baking powder- A leavening agent that helps lighten the texture of the tempura batter.
- Kosher salt- For seasoning.
- Club soda- This makes the batter light and airy.
- Corn oil– for frying. Any other high smoke point oil will work well here (avocado, canola, and vegetable)
- Shrimp, deveined and peeled- Shrimp work great with tempura, or you can use other seafood or vegetables.
How to make tempura batter
- Prepare the shrimp. Make sure your shrimp are thawed, peeled, and deveined. Make slits along the front and back to keep the shrimp from curling during frying.
- Dust with cornstarch. Lay the shrimp out and dust both sides of each one with cornstarch.
- Make the batter. Mix together the flour, cornstarch, baking powder, and salt. Then add in the ice-cold club soda. Mix just enough to combine, but not too much.
- Batter the shrimp. Immediately begin battering the shrimp. (If you plan to use the batter later, then cover and put it in the fridge so it stays cold.)
- Heat the oil. Heat a heavy-bottomed pan with the oil in it (about 2 inches deep) to 338-356 degrees Fahrenheit.
- Fry the shrimp. Holding the shrimp tails with tongs, dip them in the tempura batter and then in the oil, frying for about 2 minutes. Do not overcook them or they will become tough and chewy.
- Absorb excess oil. Place the shrimp on a paper towel-lined rack and allow any excess oil to be absorbed.
How to make tempura crispy
In order to make your shrimp tempura crispy, you need to make sure that your oil is the right temperature. If the oil is not hot enough, the tempura batter will absorb too much oil and become soggy. If the oil is too hot, then the batter will burn.
You can also sprinkle some tempura batter over whatever ingredients you are cooking. This will give them a nice crispness. And once you are done frying your shrimp tempura, place it on a rack to cool. This will allow it to remain crispy.
What veggies are good for tempura
When it comes to tempura, any vegetables will work. This batter is really versatile and goes with anything. But some commonly used vegetables include sweet potato, broccoli, asparagus, cauliflower, green beans, carrots, and eggplant.
How to use tempura batter mix
If you are using a boxed tempura batter mix, then follow the directions on the box because each package does vary slightly. Make sure your water is cold because this is an important part of the batter-making process. You can try this crispy shrimp tempura recipe to see how to make shrimp tempura with a box batter mix.
Making shrimp tempura
When making shrimp tempura, you always want to make sure your shrimp are thoroughly thawed, peeled, and deveined before you start. Preparing the shrimp so they stay long and straight, and don’t curl up in the oil, is also an important step to making delicious shrimp tempura.
How to make the shrimp straight
The simplest and most effective way of keeping your shrimp nice and straight is by cutting a small slit into the front and back of each one with a knife. This keeps the shrimp from curling in the hot oil as it cooks.
Oil temperature for frying shrimp
Using the right temperature oil is vital to getting crispy, fully-cooked shrimp tempura. You want to use a food thermometer to make sure that the oil temperature is between 338-356 degrees Fahrenheit. If it gets too hot, the oil will burn the batter. If it gets too cool, then the batter will absorb too much oil and become soggy. If the oil is in the right temperature range, then your shrimp tempura will turn out light and crispy every time. Always make sure to use a high smoke point oil like corn, avocado, or vegetable oil.
Full Recipe Instructions
Homemade Shrimp Tempura Batter
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch + extra for dusting shrimp
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups cold club soda
- Corn oil for frying
- 1 pound large shrimp peeled and deveined about 21-25 shrimp
Instructions
Prepare the shrimp
- Start off by preparing the shrimp by making sure they are thawed, peeled, and deveined.
- Then you want to stretch or straighten them out by making small slits ok the back and front of the shrimp. This will separate it just enough so the shrimp doesn’t hold a curl when being fried.
- Now lay the shrimp in single layers and dust both sides with cornstarch.
Make the batter
- In a large bowl, mix the flour, cornstarch, baking powder, and salt. Then pour in the ice-cold club soda and mix just to combine. Careful not to over mix.
- Then begin using the batter immediately. If you do not use the batter right away and plan to use it later, just cover the bowl with plastic wrap and refrigerate. That way it is ice cold when ready to use again.
Fry the shrimp in hot oil
- Now heat a heavy-bottomed pot with corn, vegetable or avocado oil (about 2 inches deep). You’ll want the oil to be between 338-356 degrees Fahrenheit. Check the temperature using an instant-read food thermometer.
- Now grab the shrimp tail using tongs and gently dip the raw shrimp in the batter and fry for about 2 minutes. Then transfer to a paper towel-lined dish to absorb and excess oil. Careful not to overcook the shrimp or they will become tough and chewy.
Nutrition
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Aashe says
The batter turned out REALLY thick so I had to add some water to thin it. Once at an appropriate consistency it was enough batter for 3lbs of shrimp. Without the extra water it still would have been way too much. I assumed it was enough for 1lb since that’s what the recipe calls for but it can do at least 3lbs.
Dina says
Hi, it is normal to be left with some batter. You do not need to use it all. I always make sure there is a little extra since it makes it a lot easier to dip the shrimp.
Kim says
I enjoyed this tempura recipe very much. It fried well. It had been awhile since my tempura came out fluffed and puffed up.
Dina says
Hi Kim 🙂 Very happy to hear you enjoyed this tempura batter recipe! Thank you so much for taking the time to leave your feedback! I hope you find more recipes to enjoy from my food blog! 🙂
Ely says
It was easy to follow and the shrimp was crispy yet tender inside. Will definitely use this recipe again.
Dina says
Thank you so much for the awesome recipe review! I am so happy you loved this recipe 🙂
Diana says
Can I also use this batter for fish?
Dina says
Hi Diana, I have never tried this with fish, so I a, not too sure. I do have a really goof beer-battered fish recipe you might like here: https://simplyhomecooked.com/beer-battered-cod/
Rudy says
Tried this tempura batter for shrimp and some vegetables. I was quite pleased with the crunchy texture. Thanks:)
simplyhomecooked says
Glad you enjoyed this shrimp tempura batter! The crunchy batter really makes anything better 🙂 Thank you for taking the time to leave your feedback 🙂
Lola Fernandez Sanchez says
muy ricas todas las recetas de camarones