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A bowl of crispy shrimp tempura topped with slices of green onion.

Crispy Shrimp Tempura - Easy Recipe

Shrimp tempura combines tender shrimp with a light, crispy batter, delivering restaurant-quality results right at home. With just a few ingredients and quick steps, it’s surprisingly simple to make, even for beginners. This crowd-pleaser is perfect for gatherings or family dinners, offering an elegant touch without the fuss. Fresh from the fryer, it’s a golden, crunchy treat no takeout can match.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Asian
Keyword: Shrimp Tempura
Servings: 4
Calories: 1225kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 1225kcal | Carbohydrates: 34g | Protein: 29g | Fat: 110g | Saturated Fat: 17g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 995mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Calcium: 84mg | Iron: 2mg
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