Crispy Japanese Shrimp Tempura: Quick and Easy 20-Minute Appetizer

Chef John’s Shrimp Tempura

Shrimp tempura is a Japanese classic featuring succulent shrimp encased in a light, airy batter that crisps to perfection. Follow Chef John’s tried-and-true technique to master this appetizer in just 20 minutes.

Prep Time: 10 minutes |
Cook Time: 10 minutes |
Total Time: 20 minutes |
Servings: 4 servings

Ingredients for Shrimp Tempura

• 12 large shrimp, peeled and deveined
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 large egg, lightly beaten
• 1 cup ice-cold water
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Vegetable oil, for deep frying
• Optional Dipping Sauce: ¼ cup soy sauce, 2 tbsp mirin, 1 tsp grated ginger

How to Make Shrimp Tempura

1. Prep the Shrimp: Pat the shrimp dry with paper towels, leaving the tails intact. Make 2 small slits on the underside to prevent curling.
2. Mix the Batter: In a bowl, whisk the egg with ice-cold water until frothy. Add flour, cornstarch, baking powder, and salt—stir lightly. **Do not overmix**; a few lumps are okay.
3. Heat the Oil: Fill a heavy pot or fryer with oil (about 2 inches deep). Heat to 350°F (175°C).
4. Fry the Shrimp: Dip each shrimp into the batter, letting excess drip off. Carefully lower into hot oil, frying 2–3 at a time for 2–3 minutes until golden and puffy.
5. Drain & Serve: Transfer to a wire rack or paper towel–lined plate. Repeat with remaining shrimp. Serve immediately with dipping sauce.

Cooking Tips and Serving Suggestions

• Tip: Keep your batter ice-cold to ensure a crispy texture.
• Maintain oil temperature; too low and the coating becomes greasy.
• Serve with lemon wedges, homemade tempura sauce, or wasabi mayo.

Nutrition Information

Enjoy your homemade shrimp tempura.

Recipe courtesy Allrecipes.