Shrimp Tempura Recipe

Prep shrimp

Rinse and pat the shrimp dry. Using a small sharp knife, make 3 shallow cuts on the underside of each shrimp to prevent curling, then gently press the shrimp flat along its length so it will fry straighter. Leave tails intact. Lightly season both sides with a pinch of the salt.

Mix dry ingredients

In a bowl, combine 3 tbs all-purpose flour, 3 tbs cornstarch and 1 tsp baking powder. Stir briefly to combine. Reserve a small shallow plate with 2 tbs of the flour-cornstarch mix for dusting the shrimp.

Prepare ice-cold batter

In a chilled bowl, lightly beat 1 large egg, then add 1 cup ice-cold sparkling water. Add 3 ice cubes to keep the mixture extra cold. Immediately add the remaining flour/cornstarch mixture and gently fold with chopsticks or a fork — do not overmix; a few lumps are fine. The batter should be thin and cold.

Dust shrimp

Lightly dredge each shrimp in the reserved dry mix (this helps the batter adhere). Shake off excess.

Heat oil

Pour about 1.5 cups vegetable oil into a deep skillet or pot, coming about 2 inches up the sides. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float to the surface immediately without browning too fast.

Working in small batches of 3–4 shrimp to avoid lowering the oil temperature, hold a shrimp by the tail, dip into the cold batter to coat completely, letting excess drip back into the bowl. Carefully lower the battered shrimp into the hot oil, tail up if possible. Fry for 2.5–3 minutes, turning once if needed, until the batter is light golden and crisp and the shrimp are cooked through (opaque and firm). Use a slotted spoon or spider to transfer the shrimp to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining shrimp. Keep fried shrimp warm in a 200°F (95°C) oven for a few minutes if needed, but serve soon for best crispness.

While shrimp fry, combine 1 tbs mayonnaise, 1 tsp sriracha, 0.5 tsp chili garlic sauce (optional), 0.5 tsp fresh lime juice, 0.25 tsp soy sauce and 0.125 tsp sesame oil in a small bowl. Whisk until smooth and taste; adjust heat or acidity to preference. Transfer to a serving ramekin.

Arrange tempura shrimp on a platter or individual plates over shredded cabbage or pickled ginger. Sprinkle with 1 tbs finely sliced green onions and 0.5 tsp toasted sesame seeds if using. Serve with lemon wedges on the side and a ramekin of spicy mayo for dipping.

Serve immediately so the batter remains crisp. Leftover shrimp can be gently reheated in a 350°F (175°C) oven for 6–8 minutes, but texture will not be as crisp as freshly fried.