Shrimp Tempura Recipe

Prepare shrimp

Rinse and pat shrimp dry with paper towels. Make 3 shallow diagonal slits across the underside (belly) of each shrimp to prevent curling. Lightly season shrimp with 1/4 tsp salt. Dust each shrimp very lightly with 1/4 cup all-purpose flour — this helps batter adhere.

Make ice-cold batter

In a mixing bowl, combine 1/2 cup rice flour (or cornstarch) and 1/2 cup all-purpose flour with 1/2 tsp salt. In a separate small bowl, beat 1 large egg and mix with 1/2 cup ice cold club soda and 1 cup ice cold water; add 3-4 small ice cubes to keep temperature low. Pour the wet mixture into the dry flour mixture and stir with chopsticks or a fork just until combined — batter should be lumpy and cold. Do not overmix; small lumps are desirable for light tempura texture.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of at least 3 inches (about 1.5 liters). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately, turning pale golden in about 1 minute.

Fry shrimp

Working in batches of 6–8 to avoid crowding, dip each floured shrimp into the cold batter, letting excess drip off briefly. Carefully lower shrimp into hot oil and fry until batter is crisp and shrimp are cooked through, about 1.5–2.5 minutes per side depending on size. Flip halfway if needed to ensure even browning. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels. Keep finished shrimp warm in a 200°F (95°C) oven while frying remaining batches.

Final crisp

When all shrimp are fried, return them to hot oil for a quick 15–20 second re-fry (optional) to ensure maximum crispiness. Drain again and season immediately with a light pinch of salt.

Combine 1/2 cup ponzu sauce, 1/4 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon soy sauce, 1 teaspoon fresh lime juice, and 1/2 teaspoon grated fresh ginger in a small bowl. Whisk until smooth and emulsified. Taste and adjust heat or acidity — add more sriracha for spicier sauce or a few drops of lime for brightness. Stir in thinly sliced scallion and 1 teaspoon toasted sesame seeds. Season with 1/4 teaspoon salt if needed. Chill briefly (10–15 minutes) to let flavors meld.

Arrange microgreens or shredded cabbage on a serving platter. Place hot shrimp on top. Serve spicy creamy ponzu sauce in a small bowl alongside or drizzle lightly over the shrimp just before serving. Garnish with extra sliced scallion, toasted sesame seeds and lemon or lime wedges. Serve immediately so tempura stays crisp.