Name: Air Fryer Shrimp Tempura
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: ¾ cup water; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 teaspoons sugar; 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)

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Shrimp Tempura is my favorite thing to order at Japanese restaurants, and making Air Fryer Shrimp Tempura at home is much easier than I ever expected. The batter comes out light, golden, and crispy on the outside, with tender, juicy shrimp inside. Pair it with a savory soy-and-mirin dipping sauce, and honestly, it tastes better than most restaurants I’ve tried.

Air Fryer Shrimp Tempura. Photo Credit: Hungry Cooks Kitchen.

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I make these for date nights, dinner parties, and Asian-inspired spreads when I want an appetizer that looks and tastes impressive but comes together far faster and cleaner than deep frying. No pot of oil, no splattered mess, no lingering smells. Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and reheated in the air fryer.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Air Fryer Shrimp Tempura Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Air Fryer 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.

Here’s how I make these super-crispy shrimp tempura from start to finish without deep-frying, and the process is simpler than you’d expect.

Make the Dipping Sauce

In a small heavy-bottomed saucepan, combine the water, soy sauce, mirin, and sugar. Taste and adjust the sweetness if needed.

Bring everything to a boil over medium heat, then reduce the heat and let it simmer until the sugar has completely dissolved. Remove from the heat and set aside while you prepare the shrimp.

Mix the Tempura Batter

In a large bowl, combine the all-purpose flour, cornstarch, and salt with a balloon whisk. Create a well in the center, then pour in the iced water, and gently fold in the lightly beaten eggs. Stir until just combined.

The batter should look lumpy, which is completely intentional, so don’t overwork it. Those lumps are what give tempura its signature light, airy texture once it hits the heat.

Batter and Air Fry the Shrimp

Peel and devein your shrimp using a shrimp deveiner, then rinse, pat dry, and dip one shrimp at a time into the batter, lightly coating each one thoroughly.

Arrange 3 to 6 battered shrimp in the air fryer basket lined with parchment paper in a single layer, and air-fry at 160 °C (320°F) for 8 minutes. Work in batches if needed, instead of air-frying them all at once, so they cook evenly.

While the first batch cooks, batter the next few shrimp so you’re ready to go. Repeat the process until all the shrimp are cooked.

Air-fry them in a single layer for 8 minutes, working in batches for an even, crispy finish.

Serve and Enjoy

Once cooked, place shrimp on a paper towel-lined platter, garnish with sliced scallions if desired, and serve hot with your homemade tempura dipping sauce on the side.

Enjoy!

If you’re transporting these to potlucks, picnics, family gatherings, or work lunch, pack them in a portable food container, tucked in an insulated carrier to keep them warm. Pack the sauce and any garnishes separately.

Air Fryer Shrimp Tempura

Air Fryer Shrimp Tempura is my go-to when I want a dish that tastes like a Japanese restaurant meal but comes together at home faster than delivery. Each shrimp is perfectly cooked inside with a delicate, airy coating that crunches beautifully, and a simple soy-and-mirin dipping sauce makes every bite feel complete. I make it for weeknight dinners, appetizer spreads, and Asian-inspired meals when I want something impressive without the deep fryer mess. Store leftovers in the fridge for up to 2 days and reheat in the air fryer to restore the crunch.

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Prep Time: 10

Cook Time: 8

Total Time: 18

Course: Appetizer, Main Course

Cuisine: Asian, Japanese

Keyword: Air Fryer Shrimp Tempura

Servings:

Calories: 1225kcal

Author: Mandy Applegate

Ingredients

For the Dipping Sauce:

¾ cup water
3 tablespoons soy sauce
2 tablespoons mirin
2 teaspoons sugar

For the Tempura:

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

US Customary – Metric

Instructions

In a small saucepan, combine water, soy sauce, mirin, and sugar. Bring to a boil over medium heat, then reduce the heat and simmer until the sugar has completely dissolved. Remove from heat and set aside.
¾ cup water, 3 tablespoons soy sauce, 2 tablespoons mirin, 2 teaspoons sugar
In a large bowl, whisk together the flour, cornstarch, and salt. Create a well in the center, then pour in the water and egg yolk. Stir until just combined—the batter will be lumpy. Gently fold in the egg whites.
1 cup all-purpose flour, 2 tablespoons cornstarch, 1 pinch salt, 1 cup iced water, 2 large egg whites
Dip one shrimp at a time into the batter, making sure to coat them well.
1 pound medium shrimp
Once three shrimp are battered, arrange them in the air fryer basket.
Air fry the shrimp at 160ºC (320°F) for 8 minutes.
Repeat the process with the remaining shrimp, battering a few at a time while the previous batch fries.
Serve warm and enjoy!

Notes

Here are a few tips I’ve picked up from making this recipe multiple times:

Use iced water: Cold batter is the key to a light, crispy coating. Warm batter activates gluten too early and results in a denser, chewier texture. Keep a few ice cubes in the water while you mix.

Don’t overmix the batter: Stir just until the ingredients come together. Lumps in tempura batter are a good thing since they create those signature airy pockets once the shrimp hits the heat.

Coat one shrimp at a time: Dipping them individually gives you better control over even coating and prevents the batter from getting too thick or uneven on any single shrimp.

Work in small batches: Batter only a few shrimp at a time while the previous batch is in the air fryer. Sitting in batter too long makes the coating slide off or go limp before it even cooks.

Store and reheat properly: Refrigerate fully cooled cooked shrimp in an airtight container for up to 2 days. To reheat, pop them back in the air fryer to keep them crunchy, or use the oven. Skip the microwave when reheating leftovers, and do not freeze.

Make the sauce ahead: The dipping sauce can be made a day or two in advance and stored in a sealed jar in the fridge. Give it a quick stir before serving, and it’s ready to go.

Nutrition

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How to Store Leftovers

Let the shrimp cool completely, then store them in an airtight container lined with paper towels in the fridge, where they’ll keep for up to 2 days. Store the homemade sauce separately in a sealed mason jar or a leakproof container.

Reheat shrimp tempura in the air fryer or oven until the coating is crispy again. Avoid the microwave if you can, since it tends to make the batter soggy and the shrimp rubbery.

Freezing isn’t recommended for this shrimp tempura recipe, as the batter loses its texture when frozen and thawed. The best way to enjoy these is fresh, so I usually only batter and cook as many as I plan to serve.

What to Serve With Air Fryer Shrimp Tempura

It pairs really well with steamed white rice or fried rice for a complete meal that feels like something you’d order at a Japanese restaurant. You can also serve it over a hearty main course like ramen or soba noodles packed with veggies.

Miso soup is a classic side dish pairing, and a simple cucumber salad with rice vinegar dressing keeps things light and fresh alongside the crispy shrimp.

If you’re serving these as an appetizer or part of a larger spread, edamame, gyoza, or a seaweed salad all complement the seafood flavor beautifully.

More Easy Recipes for You to Try at Home

If this delicious shrimp recipe has you hooked on air fryer cooking, you’ll also love these easy air fryer favorites.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

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.

Air Fryer Shrimp Tempura

Ingredients You’ll Need