Crispy Shrimp Tempura – Easy Recipe
Add Preferred SourceShrimp Tempura is the perfect combination of light, crispy batter and tender shrimp, making it a restaurant-quality dish you can recreate at home. With a few simple ingredients and quick steps, you’ll find this recipe approachable even if you’ve never deep-fried before. Making it yourself means you can enjoy the fresh, golden crunch straight from the fryer—something no takeout can match.
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For me, shrimp tempura is the ultimate choice for gatherings. It’s quick to make, just 25 minutes, always a crowd-pleaser, and feels just fancy enough to impress without being complicated. Whether it’s game day or a family dinner, I love how everyone dives in the moment it hits the table—it’s one of those dishes that makes any occasion feel a little more special.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Shrimp Tempura with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making shrimp tempura at home is easy when you follow my simple steps.
Make the Dipping Sauce
Start by preparing the dipping sauce. Combine water, soy sauce, mirin, and sugar in a small saucepan.
Heat it over medium heat until it boils, then reduce to a simmer. Stir occasionally until the sugar fully dissolves, and set it aside to cool.
This sauce is a perfect balance of salty and slightly sweet, complementing the crispy tempura beautifully.
Mix the Batter
In a large mixing bowl, whisk together the flour, cornstarch, and salt. Pour in the ice-cold water and stir gently—don’t worry about lumps; they’re key to a light, airy batter.
Gently fold in the beaten egg whites, ensuring you don’t overmix. A slightly lumpy batter creates the best texture for your shrimp tempura.
Heat the Oil
Heat your vegetable oil in a deep, heavy pan or wok to 350°F. Maintaining this temperature is essential for achieving that signature crispness without making the shrimp greasy. If you have a thermometer, use it to keep the oil consistent.
Coat and Fry the Shrimp
Pat your shrimp dry with paper towels to ensure the batter adheres well. Dip each shrimp into the batter, ensuring it’s fully coated.
Once three are battered, carefully lower them into the hot oil, frying them for about 1 ½ minutes or until they turn golden brown.
Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain any excess oil.
Repeat and Serve
Continue frying the shrimp in small batches, ensuring the oil temperature stays steady.
Serve the shrimp tempura immediately with your prepared dipping sauce for a dish that’s as crispy as it is flavorful.
Recipe Notes and Expert Tips
I’ve included these helpful tips to ensure your shrimp tempura turns out perfectly every time.
- Keep the Batter Cold: Use ice-cold water when preparing the batter. A cold batter helps prevent gluten formation, which keeps the tempura light and crispy.
- Don’t Overmix: Stir the batter just until combined, even if it’s lumpy. Overmixing will make the batter dense and compromise the delicate texture.
- Dry the Shrimp Well: Moisture on the shrimp can cause the batter to slide off during frying.
- Fry in Small Batches: Overcrowding the pan drops the oil temperature and results in soggy tempura.
- Serve Immediately: Shrimp tempura is at its best when served fresh out of the fryer while still hot and crispy.
- Reheat Correctly: If you have leftovers, reheat them in an air fryer or oven to regain their crispness without making them greasy. Avoid microwaving, as it will make them soft and soggy.
How to Store Leftover Shrimp Tempura
Shrimp tempura is best enjoyed fresh, but if you have leftovers, you can store them properly to maintain some of their crispness.
Allow the tempura to cool completely before placing it in an airtight container. Line the container with a paper towel to absorb any excess oil or moisture. Refrigerate the shrimp tempura for up to 2 days.
When it’s time to reheat, skip the microwave, as it will make the coating soggy. Instead, use an oven or air fryer set to 350°F. Reheat for about 5–7 minutes until the shrimp is warmed through and the coating regains its crunch.
Unfortunately, freezing shrimp tempura isn’t ideal because the batter loses its delicate texture after thawing. However, if you must freeze it, freeze the tempura in a single layer and reheat directly from frozen for the best possible results.
What to Serve With Shrimp Tempura
Shrimp tempura pairs wonderfully with steamed rice, miso soup, or a light cucumber salad for a balanced meal.
It also works as part of a larger spread alongside vegetable tempura or sushi rolls, making it perfect for entertaining or a special dinner at home.
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Equipment
Ingredients
For the Dipping Sauce:
- ¾ cup water
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sugar
For the Tempura:
- 2 cups vegetable oil for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup iced water
- 2 large egg whites lightly beaten
- 1 pound medium shrimp peeled and deveined
Instructions
- To make the dipping sauce, combine water, soy sauce, mirin, and sugar in a small saucepan. Bring the mixture to a boil over medium heat, then lower the heat and simmer until the sugar fully dissolves. Set aside to cool.¾ cup water, 3 tablespoons soy sauce, 2 tablespoons mirin, 2 teaspoons sugar
- Heat the oil in a deep pan to 350°F (180°C). Check the temperature with a thermometer for consistent results.2 cups vegetable oil for frying
- In a large mixing bowl, whisk together the flour, cornstarch, and salt. Create a well and add the iced water stirring gently until just combined—the batter should remain lumpy. Fold in the beaten egg whites carefully to maintain the airy texture.1 cup all-purpose flour, 2 tablespoons cornstarch, 1 pinch salt, 1 cup iced water, 2 large egg whites
- Pat the shrimp dry with paper towels. Dip each shrimp into the batter, making sure it’s well-coated. Fry a few shrimp at a time in the hot oil for about 1 ½ minutes, or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.1 pound medium shrimp
- Repeat the battering and frying process with the remaining shrimp, working in small batches to maintain the oil temperature. Serve immediately with the dipping sauce.
Notes
- Keep the Batter Cold: Use ice-cold water when preparing the batter. A cold batter helps prevent gluten formation, which keeps the tempura light and crispy.
- Don’t Overmix: Stir the batter just until combined, even if it’s lumpy. Overmixing will make the batter dense and compromise the delicate texture.
- Dry the Shrimp Well: Moisture on the shrimp can cause the batter to slide off during frying.
- Fry in Small Batches: Overcrowding the pan drops the oil temperature and results in soggy tempura.
- Serve Immediately: Shrimp tempura is at its best when served fresh out of the fryer while still hot and crispy.
- Reheat Correctly: If you have leftovers, reheat them in an air fryer or oven to regain their crispness without making them greasy. Avoid microwaving, as it will make them soft and soggy.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
