Tempura Fried Shrimp

Golden, crackling tempura batter around tender shrimp, straight from the hot oil. Finished with caviar ponzu and fresh shiso.

Why You'll Love Tempura Fried Shrimp

The batter is made with ice-cold water, which keeps it light and lets it shatter instead of turning doughy. Caviar ponzu and fresh shiso finish it with a savory, citrusy note.

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

Tempura Fried Shrimp

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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.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 3

Course: Appetizer, Seafood

Cuisine: Japanese

Calories: 4379

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 10 shrimp
• 1 cup tempura batter mix
• ¾ cup ice-cold water
• 2 cups vegetable oil
• Salt to taste
• 1 Lemon cut into wedges
• Caviar ponzu for dipping
• Shiso leaves for garnish

Equipment

• Deep fryer or heavy-bottomed pot
• Paper Towels
• Mixing bowl
• Slotted spoon or tongs

Method

 

1. In a mixing bowl, combine the tempura batter mix and ice-cold water. Stir gently-some lumps are okay. Keep cold until ready to use.
2. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
3. Dip each shrimp into the tempura batter, making sure it's evenly coated.
4. Carefully lower each shrimp into the oil using tongs or a slotted spoon. Work in batches to avoid overcrowding.
5. Fry for 2-3 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
6. Transfer to a paper towel-lined plate and season immediately with salt and a squeeze of lemon.

Nutrition

Calories: 4379kcalCarbohydrates: 100gProtein: 24gFat: 437gSaturated Fat: 67gPolyunsaturated Fat: 250gMonounsaturated Fat: 99gTrans Fat: 3gCholesterol: 161mgSodium: 419mgPotassium: 264mgCalcium: 64mgIron: 1mg

Notes

Storage: Tempura is a serve-it-hot dish, the batter goes soft and greasy fast once it sits. If you have leftovers, re-crisp in a hot oven or air fryer for a few minutes rather than the microwave, but they won't be quite as crackly as fresh.

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