Shrimp Tempura Recipe

Rinse the shrimp, pat completely dry with paper towels. Leave the tail segment intact for presentation. Make 3 shallow cuts across the underside (belly) of each shrimp to prevent curling during frying.

Season the shrimp lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Dust each shrimp lightly with 1/4 cup flour, shaking off excess. Place dusted shrimp on a tray and refrigerate for 10–15 minutes to help the batter adhere.

Crack 1 large egg into a medium bowl and beat lightly with a fork until just combined.

Add 1 cup ice-cold water to the beaten egg. For best results, keep the ice water in the refrigerator until ready and use a bowl placed over another bowl with ice to maintain chill.

In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.

Quickly pour the dry ingredients into the egg-water mixture and stir very briefly with chopsticks or a fork — just a few strokes. The batter should be lumpy and still cold; do not overmix. If it warms up, chill briefly before using.

Pour about 1 liter vegetable oil into a deep pot or wok so it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float to the surface within a few seconds and become pale golden.

Working in small batches (2–4 shrimp at a time depending on pot size), hold each shrimp by the tail and dip into the batter to coat evenly. Let excess batter drip off briefly.

Gently lower battered shrimp into the hot oil. Fry until the batter is crisp and the shrimp are cooked through, about 2–3 minutes per batch. Turn once if necessary for even browning. Aim for pale golden color—tempura should be light and airy, not dark brown.

Use a slotted spoon or spider to remove shrimp and transfer to a wire rack set over a baking sheet or paper towels to drain. Do not stack while hot to keep crispiness.

Maintain oil temperature between batches (adjust heat as needed). Reheat oil to 350–360°F before each new batch. If batter cools or thickens, whisk lightly and chill briefly.

Arrange shrimp on a platter. Serve immediately with tempura dipping sauce (tentsuyu) or soy sauce, grated daikon on the side, and lemon wedges.

To make a simple tentsuyu: combine 3/4 cup dashi (or water), 1/4 cup soy sauce, and 2 tbsp mirin; warm briefly and serve. Add grated daikon to the sauce if desired.

Leftover cooked shrimp are best eaten immediately; if necessary, keep warm in a 200°F (95°C) oven on a rack for up to 15 minutes, but note crispness will decline.