Tempura Shrimp
Crispy, golden, and irresistibly light, this Tempura Shrimp recipe brings Japanese-style indulgence straight to your kitchen. Delicate shrimp are coated in an ultra-light tempura batter made with a blend of all-purpose flour, cornstarch, and ice-cold water, ensuring an airy, crunchy finish. The key to perfection? Minimal mixing of the batter to maintain its signature lumps, and frying each shrimp at a precise 350°F for that ideal golden crispness. Perfect as an appetizer or paired with steamed rice and a tangy tempura dipping sauce, this quick and satisfying dish, ready in just 35 minutes, will have your taste buds dancing with every bite. Whether you’re hosting a dinner party or craving restaurant-quality Japanese cuisine, this tempura shrimp recipe guarantees compliments from everyone at the table.
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Recipe Information
Ingredients
- 12 pieces large shrimp
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1.5 cups ice-cold water
- 1 large egg yolk
- 4 cups vegetable oil for frying
- 0.5 teaspoon salt
- 0.5 cup tempura dipping sauce
Instructions
Prepare the shrimp by peeling and deveining them, leaving the tails intact. Make a few shallow cuts on the underside of each shrimp to prevent curling while frying.
In a medium bowl, combine the all-purpose flour, cornstarch, and baking powder. Whisk together until thoroughly mixed.
In a separate large bowl, beat the egg yolk and gradually whisk in the ice-cold water. Add this wet mixture to the dry ingredients, stirring gently with chopsticks or a fork to combine. Do not overmix; the batter should be slightly lumpy for best results.
Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
Lightly coat each shrimp in some flour, shaking off the excess before dipping it into the batter. Ensure each shrimp is evenly coated with a thin layer of batter.
Carefully place the battered shrimp into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary. Fry the shrimp for about 2-3 minutes or until the batter is golden and crispy.
Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
Sprinkle the shrimp with a little salt while they are hot for extra flavor.
Serve the tempura shrimp immediately with tempura dipping sauce on the side.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
