Golden, crackling batter meets tender shrimp-right out of the hot oil, straight into your hands. The kind of crisp you can hear. Paired with caviar ponzu and fresh shiso, it's a bite you won't forget.
Why You'll Love Tempura Fried Shrimp
Light, crisp, and impossibly airy-these tempura fried shrimp hit that perfect contrast between delicate crunch and juicy interior. The ice-cold batter shatters on impact, while a finishing touch of caviar ponzu and fresh shiso brings an elegant, umami-rich bite that feels restaurant-level but is shockingly simple to make at home.
Tips and Tricks
- Use ice-cold water
- Don't overmix the batter
- Work in batches
Variations
- Spicy Tempura Shrimp
- Tempura Veggie Medley
- Tempura Shrimp Tacos
Substitutions
- Club soda for ice water
- Neutral oil alternatives
- Lemon zest instead of shiso
Best served with
- Steamed jasmine rice
- Chilled soba noodles
- Pickled daikon or cucumber
- A cold Japanese lager or sparkling sake
How to Store Leftovers
- Tempura is best eaten fresh, but if you've got extras, let them cool completely and store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer at 375°F to bring back that crunch-avoid the microwave, which will make them soggy.
Common Questions
Can I make the batter ahead of time?
No-the batter must be used immediately after mixing to retain its light, airy texture.
What oil is best for frying?
Use a neutral, high-smoke point oil like vegetable, canola, or grapeseed.
Tempura Fried Shrimp
Golden, crackling batter meets tender shrimp-right out of the hot oil, straight into your hands. The kind of crisp you can hear. Paired with caviar ponzu and fresh shiso, it's a bite you won't forget.
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