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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