Tempura Shrimp Recipe

Prep Shrimp

Rinse the shrimp and pat dry thoroughly with paper towels. Make 3 shallow diagonal slits in the underside (non-tail side) of each shrimp to prevent curling. Season both sides lightly with kosher salt and white pepper.

Lay out the shrimp and dust lightly with cornstarch, shaking off any excess. Set on a tray and refrigerate for 10–15 minutes while you make the batter; this helps the batter adhere.

Place a small bowl into a larger bowl filled with crushed ice or set your mixing bowl over a bed of ice to keep ingredients very cold. Cold batter is essential for a light, crispy tempura.

In a chilled mixing bowl, combine the all-purpose flour, cornstarch, rice flour (if using), and baking powder. Stir briefly to blend; do not overmix.

In a separate small bowl whisk the ice cold egg lightly. Add the egg and the ice cold sparkling water to the dry ingredients. Using chopsticks or a fork, stir just until the flour is moistened — the batter should be lumpy and slightly loose. Do not overwork; a few dry streaks or lumps are fine. Keep the bowl over ice and add the extra ice cubes around the bowl to maintain cold temperature.

If the batter thickens as it sits, stir in a splash more ice cold water (1–2 tsp at a time) to reach a thin, coating consistency (similar to heavy cream). Keep batter chilled and use immediately.

In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat just until the sugar dissolves, about 1–2 minutes. Remove from heat and let cool to warm or room temperature. Stir in grated daikon if using. Keep warm or at room temperature until serving.

Pour the oil into a deep, wide pot or a deep fryer so it is about 2–3 inches deep. Heat oil to 350°F–360°F (175°C–182°C). Use a thermometer to maintain temperature; if oil is too cool batter will absorb oil and become greasy; too hot and it will burn quickly.

Shake off any excess cornstarch from shrimp, then hold a shrimp by the tail and dip into the batter so it is evenly coated (do not overload). Let excess batter drip off for 1–2 seconds.

Carefully lower 3–4 shrimp (depending on pot size) into the hot oil. Fry in batches to avoid crowding. Fry shrimp for 2–3 minutes, turning once if needed, until batter is puffed and very pale golden. Internal shrimp should be opaque and just cooked through.

Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a sheet pan or on paper towels. If desired, keep finished shrimp in a 200°F (95°C) oven on a rack for a few minutes to stay warm and crisp while finishing remaining batches. Maintain oil temperature; adjust heat between batches as needed.

If the batter bits in the oil get too dark, skim them out between batches to prevent burning and off-flavors.

Arrange tempura shrimp on a platter or individual plates. Serve immediately with tentsuyu dipping sauce, lemon wedges, and optional scallions or grated ginger. Tempura is best eaten hot and crisp.

Leftovers may be reheated briefly in a 375°F (190°C) oven for 5–7 minutes to refresh crispness, but texture is best when freshly fried.