Appetizer
Learn How to Make Crispy Shrimp Tempura Recipe Today
Shrimp tempura recipe is a popular Japanese dish that involves battering and deep frying shrimp in oil. When done right, the end result is light, crispy, and delicious. This article will walk you through making this iconic dish, from choosing the best ingredients to frying techniques. You’ll learn foolproof methods for crunchy, flavorful tempura perfection.
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Essential Ingredients for Irresistible Shrimp Tempura Recipe
Shrimp tempura requires just a few key components. Here are the crucial elements:
Shrimp
- Use extra-large shrimp with shells removed and deveined. Leaving the tails on gives you a handle to hold them by when dipping into sauce.
- Opt for wild-caught shrimp if possible for the best flavor. Farm-raised shrimp works too.
- Marinating the shrimp briefly in soy sauce, sake, and ginger ensures enhanced taste.
Tempura batter
- Mix cold seltzer water and ice cubes with tempura batter flour for a light, crispy coating.
- Chilled batter adheres better to the shrimp.
- Adding an egg or vodka also improves texture.
Frying oil
- Use a neutral, high smoke point oil like peanut, vegetable, or canola.
- Heat the oil to 350-375°F for proper frying temperature.
Dipping sauce
- The traditional sauce is a citrusy soy sauce called tentsuyu. See recipe below.
- Mayonnaise mixed with sriracha also makes a tasty dipping sauce.
Foolproof Tentsuyu Dipping Sauce
Tentsuyu is the customary dip for shrimp tempura. It strikes a perfect balance of salty, sweet, and sour.
Ingredients:
- 1 cup dashi stock
- 1⁄4 cup soy sauce
- 1⁄4 cup mirin
- 2 tbsp rice vinegar
Instructions:
- In a small saucepan, combine dashi, soy sauce, mirin, and rice vinegar.
- Heat over medium just until warmed through. Do not boil.
- Remove from heat and let cool.
- Serve in small dishes alongside the fried tempura.
This light dipping sauce allows the flavor of the tempura to shine. Adjust the ingredient ratios to taste.
How to Make Shrimp Tempura Recipe
Prepping the Shrimp Like a Pro
Great shrimp tempura starts with quality seafood and proper prep:
- Peel the shells and devein the shrimp, leaving the tails on.
- Use a sharp knife to slice along the back and remove the digestive tract.
- Rinse thoroughly under cold water and pat dry with paper towels. Damp shrimp will make the coating soggy.
- Marinate in a mix of soy sauce, sake, and grated ginger for 10-30 minutes. This boosts the shrimp’s flavor and makes it juicier.
- Pat the shrimp very dry again before battering. Make sure no excess marinade remains.
Proper drying and removing all moisture ensures the tempura batter crisps up perfectly when frying. Now the shrimp are ready for coating!
Coating Shrimp in Tempura Batter
Here are tips for flawlessly battering shrimp:
- Prepare the batter right before using by mixing cold seltzer water and tempura flour.
- Chill the batter by adding several ice cubes. This prevents gluten formation so the coating stays featherlight.
- Rest the batter for 5+ minutes after mixing so the flour hydrates.
- Dip each shrimp individually into the batter, letting excess drip off. Coat all sides evenly.
- Resist overcoating or double dipping shrimp, which makes the batter too heavy.
- Work quickly when battering each piece to prevent the coating from getting soggy.
The shrimp are now ready to fry! Be sure the oil is fully preheated before adding them.
Frying for Maximum Crunch Factor
Follow these frying tips for perfect, crispy tempura:
- Use a heavy bottomed dutch oven or deep pan for frying. This maintains even oil temperature.
- Pour in at least 2-3 inches of oil. Shrimp tempura needs to be submerged when frying.
- Heat the oil to 350-375°F which is ideal for frying the batter without burning it. Use a deep fry or candy thermometer to check the temperature.
- Gently add each battered shrimp individually to the hot oil. Be careful not to overcrowd them.
- Fry for 2-3 minutes until the coating is golden brown and crispy.
- Remove the cooked tempura with a slotted spoon or mesh spider strainer.
- Let the fried shrimp drain briefly on a cooling rack or paper towel lined plate.
- Season immediately with salt or dip into your favorite sauce. Enjoy right away for maximum crunch!
Proper frying and draining means your shrimp tempura will arrive at the table light, crispy, and full of flavor. Now learn how to serve it for a complete Japanese dining experience!
Serving Shrimp Tempura Like a Chef
Shrimp tempura deserves the right accompaniments to create an authentic presentation:
- The standard dipping sauce is tentsuyu – a light soy sauce flavored with dashi, mirin, and rice vinegar. See the recipe above.
- For a spicy twist, mix some sriracha into Japanese mayonnaise.
- Grated fresh ginger and daikon radish make refreshing garnishes.
- For a traditional Japanese meal, serve with steamed rice and miso soup.
- Arrange the fried shrimp attractively on a platter with colorful garnishes.
- Provide individual small bowls of dipping sauce for guests to use.
- Eat the tempura immediately while hot and crispy right after frying.
Key Steps for Tempura Success
Making stellar shrimp tempura requires care and the right techniques:
- Start with fresh, properly cleaned shrimp.
- Make a well-chilled, light batter with seltzer water and ice.
- Fry at 350-375°F in plenty of neutral oil for 2-3 minutes.
- Drain on a rack and serve immediately with dipping sauce.
- Eat right away before the coating gets soggy.
With high-quality ingredients and these simple methods, you’ll master the art of irresistible shrimp tempura.
FAQs About Shrimp Tempura Recipe
What is the secret to perfect tempura?
The secret to perfect tempura is using very cold sparkling water or soda water in the batter, keeping the tempura batter cold, frying at the right high temperature (350-375°F), and frying small batches to maintain oil temperature.
Why is my shrimp tempura not crispy?
Common reasons for shrimp tempura not being crispy include the batter being too thick, the oil not being hot enough, overcrowding the fryer, or the shrimp not being dried properly before coating in batter.
Why do you put ice cubes in tempura batter?
Putting ice cubes in the tempura batter helps keep it chilled, which prevents gluten development and results in a thinner, crisper coating. The colder the batter, the crisper the tempura.
Should tempura batter be thick or thin?
Tempura batter should be thin and flowing, not thick and gloppy. A thin batter allows excess to drip off while frying, resulting in a super light and crispy coating on your tempura. The batter should coat the food but still allow the food’s texture to show through.
Conclusion: Shrimp Tempura Recipe
Crispy, golden shrimp tempura makes a stellar appetizer or entree. By using the right recipe and frying techniques, you can create restaurant-worthy results full of crunch and flavor. Fans of Japanese cuisine will be thoroughly impressed.
Be sure to source excellent shrimp, make the batter delicate, and fry at the ideal temperature for the ultimate tempting tempura. Serve alongside steaming white rice and light dipping sauce for a wonderful culinary experience you’ll want to share again and again.
With this guide’s tips, tricks, and explanations, anyone can become an expert in frying up fantastically crunchy shrimp tempura. So grab the ingredients and start cooking this crowd-pleasing dish tonight! Your friends and family will be begging for more.
Ingredients
- For the Shrimp:
- Large shrimp (deveined and shells removed, tails on or off optional) - 1 pound (around 12-15 shrimp)
- Cornstarch - 1 tablespoon
- Water - 1 tablespoon
- For the Tempura Batter:
- All-purpose flour - ¾ cup
- Cornstarch (optional) - ¼ cup (for a lighter batter)
- Ice cold water - ¾ cup to 1 cup (gradually add to adjust consistency)
- Egg (optional) - 1 large, cold egg (for a richer batter)
- Vegetable oil - for frying (enough to fill a pot or wok)
- Optional for Serving:
- Tentsuyu (dipping sauce) - store-bought or homemade (recipe not included)
- Lemon wedges
Instructions
- Prep the Shrimp: Devein the shrimp (if needed) and remove the shells, leaving the tails on or off according to your preference. Pat the shrimp dry with paper towels to remove excess moisture. In a bowl, toss the shrimp with cornstarch and water. Let them sit for 5 minutes while you prepare the batter.
- Make the Tempura Batter (Follow Tempura Batter Recipe Instructions):
- In a large bowl, sift together the all-purpose flour and cornstarch (if using).
- Create a well in the center of the dry ingredients.
- Crack the egg (if using) into the well, then slowly whisk in the ice-cold water. Do not overmix! A few lumps are okay.
- Gradually add more ice water, a tablespoon at a time, until the batter reaches a consistency slightly thicker than heavy cream.
- Let the batter rest in the refrigerator for 30 minutes (optional) for a crispier tempura.
- Heat the Oil: In a pot or Dutch oven, heat vegetable oil to 300-325°F (150-165°C).
- Prepare for Frying: Have a plate lined with paper towels ready to drain the cooked shrimp.
- Dip and Fry the Shrimp: Dredge each shrimp in the batter, letting any excess drip off. Carefully lower the shrimp into the hot oil and fry in batches for 3-5 minutes, or until golden brown and cooked through. Don't overcrowd the pan.
- Drain and Serve: Transfer fried shrimp to the paper towel-lined plate to drain excess oil. Serve immediately with tentsuyu dipping sauce and lemon wedges, if desired.
Notes
- Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the shrimp will burn on the outside before cooking through. If it's too cool, the batter will become greasy.
- Don't Overcrowd: Fry shrimp in batches to avoid overcrowding the pan and lowering the oil temperature.
- Temperature Safety: Be cautious when working with hot oil. Use tongs to handle shrimp and avoid splatters.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for the batter (check package instructions for liquid amount).
- Leftovers: Cooked shrimp tempura is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 1 day, but the tempura batter may lose its crispness. Reheat gently in an oven or air fryer.
Nutrition Facts
Shrimp Tempura Recipe
Serves: 2-3 servings
|
Amount Per Serving: 4-6 shrimp
|
||
|---|---|---|
| Calories | 400-500 | |
| % Daily Value* | ||
| Total Fat 20-25 g | 30.8% | |
| Saturated Fat 4-6 g | 20% | |
| Trans Fat 0 g | ||
| Cholesterol 150-200mg | 50% | |
| Sodium 300-400mg | 12.5% | |
| Total Carbohydrate 40-50 g | 13.3% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 2-3 g | ||
| Protein 30-35 g | ||
| Vitamin A High | Vitamin C Minimal | |
| Calcium 250-300mg | Iron 4-5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
