Shrimp Tempura is a quick and delicious dish that’s perfect when you want something crispy and light. With its golden, crunchy coating and tender shrimp inside, it’s no wonder this dish is a favorite at Japanese restaurants. But you don’t need to go out to enjoy it! With a few simple ingredients and some basic kitchen tools, you can make Shrimp Tempura right at home. It’s a great appetizer or even a main dish when paired with a salad or rice.
| Servings | Total |
| 4 | 25mins |
History of Shrimp Tempura
Tempura, a method of frying seafood and vegetables in a light batter, originated in Japan during the 16th century. It was introduced by Portuguese missionaries and quickly became popular in Japanese cuisine. Shrimp Tempura is one of the most well-loved versions of this dish, appreciated for its delicate texture and flavor.
Why Shrimp Tempura
Shrimp Tempura is popular because it’s both flavorful and simple to make. The light batter keeps the shrimp tender while giving it a satisfying crunch. It’s a versatile dish that can be served on its own, with dipping sauces, or as part of a larger meal.
What is Shrimp Tempura Made of?
Shrimp Tempura is made of large, peeled shrimp that are dipped in a light batter of flour, egg, and cold water. The shrimp are then deep-fried until golden and crispy.
What to Have with Shrimp Tempura
Shrimp Tempura pairs well with a simple dipping sauce made of soy sauce, mirin, and dashi. It can also be served with steamed rice, miso soup, or a fresh salad.
Is Shrimp Tempura Healthy?
While Shrimp Tempura is delicious, it is deep-fried, which makes it higher in calories and fat. However, when eaten in moderation, it can be part of a balanced diet. Shrimp itself is a good source of protein and contains essential nutrients like selenium and vitamin B12.
Kitchen Equipment
- Deep fryer or a large pot
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels (for draining)
- Kitchen thermometer (optional, for oil temperature)
Ingredients
- 12 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- 1/4 cup cornstarch
- Oil for frying (vegetable or canola oil)
- Salt, to taste
Directions:
- Peel and devein the shrimp, leaving the tails on. Pat them dry with paper towels and set aside.
- In a mixing bowl, beat the egg lightly. Add the ice-cold water and mix well. Slowly add the flour and cornstarch, stirring gently until just combined. The batter should be lumpy; do not overmix.
- In a deep fryer or large pot, heat the oil to 175°C (350°F). Use a kitchen thermometer to check the temperature if available.
- Dip each shrimp into the batter, allowing any excess to drip off. Carefully place the shrimp in the hot oil. Fry in small batches for about 2-3 minutes until golden and crispy.
- Remove the shrimp from the oil with a slotted spoon and place them on paper towels to drain. Sprinkle with a little salt and serve hot with your favorite dipping sauce.
Tips
- Ensure the batter is cold to achieve a crispy texture.
- Do not overcrowd the frying pot, as it can lower the oil temperature and result in soggy tempura.
- You can add a touch of baking soda to the batter for extra crispiness.
Conclusion
Shrimp Tempura is a delightful dish that you can easily prepare at home. With its crispy coating and tender shrimp, it’s sure to be a hit at any meal. This recipe will surely please whether you’re serving it as an appetizer or a main dish.
MORE RECIPES
Easy Shrimp Tempura Recipe
Equipment
- Deep fryer or a large pot
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels (for draining)
- Kitchen thermometer (optional, for oil temperature)
Ingredients
- 12 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- 1/4 cup cornstarch
- Oil for frying (vegetable or canola oil)
- Salt, to taste
Instructions
- Peel and devein the shrimp, leaving the tails on. Pat them dry with paper towels and set aside.
- In a mixing bowl, beat the egg lightly. Add the ice-cold water and mix well. Slowly add the flour and cornstarch, stirring gently until just combined. The batter should be lumpy; do not overmix.
- In a deep fryer or large pot, heat the oil to 175°C (350°F). Use a kitchen thermometer to check the temperature if available.
- Dip each shrimp into the batter, allowing any excess to drip off. Carefully place the shrimp in the hot oil. Fry in small batches for about 2-3 minutes, until golden and crispy.
- Remove the shrimp from the oil with a slotted spoon and place them on paper towels to drain. Sprinkle with a little salt and serve hot with your favorite dipping sauce.