Learn how to make the BEST Crunchy Shrimp Tempura with these easy-to-follow steps. This shrimp dish is light and crispy and perfect as an appetizer or main course.
If you love this shrimp tempura, try it with this tempura dipping sauce or in our shrimp tempura roll.
Table Of Contents
The Best Shrimp Tempura recipe
Shrimp tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, cornstarch, and sometimes eggs. In this recipe, we’re using a tempura mix so that the dish is quick and easy to prepare anytime you have a craving. The fried batter shell around these shrimp is delicate, but with the most delightful crunch. You are going to love this tasty Asian favorite! If you enjoy crunchy seafood, you will love fried fish tacos!
What you’ll need
- Large shrimp- peeled and deveined (you can leave the tail on or off)
- Tempura mix– you can buy it or make your own homemade Shrimp Tempura Batter
- Water– For the batter mix
- Vegetable oil– for frying
How to Make this Shrimp Tempura recipe
- Cut the shrimp. Make shallow slits into the inner part of each shrimp. I usually make 5 slits for each shrimp. Separating the shrimp like this will prevent your shrimp from curling during the frying process. This process is also called “stretching” the shrimp.
- Mix up the batter. Mix the dry tempura mix with cold water in a large bowl. Pat the shrimp dry and dip them into the batter.
- Dip and fry. Fry the battered shrimp in a pot of oil over medium-high heat (about 375 degrees Fahrenheit) until golden brown, about 2-3 minutes.
How long do you fry the shrimp?
The best way to fry anything, especially shrimp, is by heating the oil to the correct temperature. You will want to have the thermometer read 375 degrees Fahrenheit. Once the temperature is right, drop in the battered tempura and fry for about 2-3 minutes.
Tips for the crunchiest Shrimp Tempura
- Use the right oil- It’s important to use an oil with a high smoke point, so it doesn’t burn. Traditionally, tempura is fried in unrefined (untoasted) sesame oil. But if you don’t have any of that, then you can use sunflower, vegetable, canola, or peanut for this shrimp tempura recipe.
- Cut slits into the shrimp- Make shallow slits into the inner part of each shrimp to prevent them from curling during the frying process. This makes them easier to eat and serve in sushi rolls.
- Keep the oil temperature steady- Make sure that the oil stays between 350 and 375 degrees Fahrenheit because this will give your shrimp tempura an even crispness and golden color. If the oil gets too cool, you’ll get soggy shrimp; too hot and the batter will turn brown while the inside is raw.
How to Store and Reheat
Though this Shrimp Tempura is best eaten when fresh, you can store any cooled leftovers in the refrigerator in an airtight container for up to 2 days. To reheat it, place it in on a baking sheet in the oven at 325 degrees Fahrenheit for 5-8 minutes. This is so it warms without getting soggy, and will be nice and crispy again. You can also reheat them in an air fryer too!
How to Serve this Shrimp Tempura
- With a dipping sauce- Shrimp tempura is typically served with a tempura dipping sauce, either as a side dish or as the main meal.
- Inside a sushi roll- You can also add it to sushi. Shrimp tempura is the main ingredient in a shrimp tempura sushi roll, which you can customize with fillings and toppings to fit your preferences.
- In soup- Shrimp tempura is a great addition to any miso or udon soup as well. Just place it on top and serve. The flavors and textures are a delicious contrast.
- With grains and vegetables- You can serve this with some Roasted Air Fryer Vegetables and a side of Hibachi Fried Rice Recipe or Vegetable Chow Mein (VIDEO).
More tasty Asian-inspired dishes!
- Asian Chicken Salad
- Garlic Ginger Shrimp
- Easy Mongolian Beef
- Easy Sushi Bake
- Hibachi Fried Rice Recipe
Full Recipe Instructions
Crispy Shrimp Tempura Recipe
Ingredients
- 1 lb. large shrimp peeled and deveined
- 1/2 10 oz package tempura batter mix
- Water
- Vegetable oil for frying
Instructions
- 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.
- Mix the tempura batter mix with ice-cold water according to the package.
- Heat vegetable oil in a skillet over high heat.
- Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp tempura until golden in color. Remove from hot skillet and transfer to a plate lined with paper towels. Serve the shrimp tempura with low sodium soy sauce or tempura sauce.
Notes
- Use the right oil- It’s important to use an oil with a high smoke point, so it doesn’t burn. Traditionally, tempura is fried in sesame oil. But if you don’t have any of that, then you can use sunflower, canola, or peanut for this shrimp tempura recipe.
- Cut slits into the shrimp- Make shallow slits into the inner part of each shrimp to prevent them from curling during the frying process. This makes them easier to eat and serve in sushi rolls.
- Keep the oil temperature steady- Make sure that the oil stays between 350 and 375 degrees Fahrenheit because this will give your shrimp tempura an even crispness and golden color. If the oil gets too cool, you’ll get soggy shrimp; too hot and the batter will turn brown while the inside is raw.
Nutrition
This recipe was originally posted on Apr 26, 2016, we’ve tweaked it a bit since then.
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Caitlin says
Is it better to use raw shrimp then frozen?
Dina says
Hi Caitlin, I usually buy frozen shrimp and thaw them out before using them.
Monica says
How much oil do you add to the skillet?
Dina says
Hi Monica, I added about 2 inches. The amount will vary depending on the size of the skillet you fry the shrimp in.
Nelson says
Nobody deep fries in sesame oil. That is crazy
Dina says
Hi Nelson 🙂 I actually say to use vegetable oil for this recipe. There are several types of sesame oil. You are thinking of toasted sesame oil which has a strong aroma. Untoasted sesame oil actually has a neutral aroma and a high smoke point. Some sesame oil is only used for cooking. Untoasted is typically used in higher-end tempura/Chinese restaurants due to the cost. Hope that helps clarify 🙂
karen visavati says
can I bake the them instead of frying
Dina says
Hi Karen 🙂 No, you can’t bake these to get the same results. Once you dip the shrimp in the wet batter you have to quickly place it in the hot oil to get the crispy tempura. If you place it in the oven then the batter will leak off the shrimp since it doesn’t get that instant heat. I hope that helps clarify and I hope you get a chance to make this shrimp tempura recipe 🙂
ND says
My son loves loves shrimp tempura. I need to surprise him! I never knew it was so easy to make, absolutely love this recipe.
simplyhomecooked says
I feel like anyone who enjoys shrimp, is guaranteed to love this shrimp tempura recipe 🙂 I hope your son loves it ND!
Katya says
I love an easy shrimp tempura recipe that you can easily make at home and you totally nailed it! Plus it’s so versatile as far as serving options. Great job!
simplyhomecooked says
I couldn’t agree more Katya! This shrimp tempura recipe is so easy, we serve it as an appetizer almost every time we have an Asian themed dinner.
Lena says
Ohh my yumminess!!! ???? This is my favorite food!!!…I can eat this daily…!! Thank you so much for easy and perfect recipe ????????
simplyhomecooked says
Lena you are so funny 🙂 thank you! ????