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Close-up of crispy fried shrimp topped with generous spoonfuls of glistening black caviar, showcasing a rich, golden texture and luxurious garnishing.

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
Cook Time 5 minutes
Total Time 20 minutes
Servings: 3
Course: Appetizer, Seafood
Cuisine: Japanese
Calories: 4379
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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