Perfectly crispy and airy, this Shrimp Tempura Recipe makes an excellent appetizer, main dish, or side for any meal!
When I first moved to Los Angeles in my early twenties, my palate was nowhere near what you’d call “refined.” Though I grew up in a multicultural household and had lived in a number of countries overseas, I almost always gravitated toward the same handful of dishes whenever I’d go out to eat. However, when you move to a city with a food scene as vibrant and diverse as LA’s, you can’t help but try new things.
My particular friend group had a voracious appetite for sushi. And since raw fish was not exactly my vibe, I quickly learned to love other Japanese dishes on the menu—tempura was definitely my fave. While others were busy devouring platters of spicy tuna rolls and unagi, I was utterly content to chow down on a platter of lightly fried tempura. In fact, I loved it so much that I eventually learned how to make it at home.
This recipe for shrimp tempura couldn’t be simpler. You only need six ingredients and half an hour to make it. The light batter forms a perfectly crispy, airy coating on the shrimp that is simply irresistible!
Is This Shrimp Tempura Recipe Healthy?
Shrimp is an excellent source of protein along with a whole slew of nutrients like magnesium and phosphorus. However, shrimp is also high in cholesterol, so folks who are watching their cholesterol intake should limit their portion accordingly. The shrimp in this dish, though lightly battered, is also deep-fried, making it high in fat and calories. Therefore, it’s best to enjoy this dish in moderation. You could make it gluten-free, if you’d like, by using a gluten-free flour instead of regular flour.
What Exactly Is Tempura?
Tempura is a cooking technique that hails from Japan. You can often find it as a starter or side dish in Japanese restaurants. It consists of lightly battering an array of proteins or vegetables, ranging from shrimp to sweet potatoes, and deep-frying them in oil. It differs from other deep-fried foods, as the batter is made with ice-cold water and eggs to keep it light. To avoid activating the gluten, the batter is typically mixed with chopsticks for only a few seconds, leaving lumps in the batter, which results in tempura’s signature airy and crispy texture when fried.
How Do I Store Leftovers?
Fried foods like shrimp tempura are best eaten when fresh for optimal crispiness. However, you can store your leftover tempura in an airtight container in the fridge for up to 3 days. To reheat, you can either pop them in the oven or an air fryer and heat until crispy again!
Serving Suggestions
I personally think shrimp tempura is the perfect appetizer to serve if you’re hosting a sushi night. It would pair perfectly with dishes like this Sushi Hand Roll, Hamachi Sashimi, and Spicy California Roll. You could even serve it on top of this Sushi Bowl Recipe. If you’re craving a warmer, heartier meal, shrimp tempura would also go well with other Asian-inspired dishes like Air-Fryer Roasted Asian Broccoli, Asian Crock-Pot Lettuce Wraps, and Mushroom Ramen.
Ingredients
- 1 pound large shrimp peeled and deveined with tails on
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg cold
- 1 cup ice-cold water
- Vegetable oil for frying
- Sea salt to taste
Instructions
- Prepare the shrimp by making shallow cuts along the belly to prevent curling. Dust lightly with flour.
- Combine 1 cup of flour with the cold egg and ice-cold water to create the tempura batter. Mix gently to keep the batter lumpy and cold.
- Heat the vegetable oil in a deep fryer or large pot to 350°F. Dip the shrimp into the batter, and then carefully place them in the hot oil.
- Fry the shrimp until golden brown, about 2-3 minutes. Then transfer to a paper towel-lined plate to drain. Season with sea salt.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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