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horizontal image of crispy fried shrimp tempura on a plate lined with butter lettuce leaves
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Crispy Shrimp Tempura Recipe

Crispy fried shrimp tempura- the perfect appetizer to any seafood dinner.
Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 35 shrimp
Calories 59kcal
Author Dina

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

TIPS
  • 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

Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 100mg | Potassium: 16mg | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 0.5mg