Shrimp tempura is a classic Japanese dish featuring crispy, light batter-coated shrimp, fried to golden perfection. The secret lies in a cold, airy batter that creates a delicate crunch while keeping the shrimp tender and juicy. Paired with a savory soy dipping sauce, this dish brings perfect umami flavors to every bite.

Whether for dinner parties, appetizers, or a special treat, shrimp tempura is elegant, fun to prepare, and irresistibly delicious. It combines a satisfying crunch, succulent shrimp, and a versatile dipping sauce that elevates any meal.

Why I Love This Recipe

I love shrimp tempura because it’s light, crispy, and bursts with flavor, offering the perfect balance of textures. It’s fun to fry, quick to assemble, and looks stunning on the plate.

The soy dipping sauce complements the fried shrimp without overpowering them, creating a refined, restaurant-style appetizer at home.

Why It’s a Must-Try Dish

• Light, crunchy batter with tender shrimp
• Elegant and visually appealing for entertaining
• Quick prep and cook time
• Customizable with vegetables like sweet potato or zucchini
• Perfect with dipping sauce for ultimate flavor

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 10–12 minutes
• Total Time: 30–32 minutes
• Servings: 4
• Calories: ~280 kcal per serving
• Course: Appetizer / Snack
• Cuisine: Japanese

Ingredients

For the Shrimp Tempura:

• 12 large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 3/4 cup ice-cold sparkling water
• 1/4 teaspoon baking powder
• Vegetable oil, for frying

Optional Vegetable Tempura:

• 1 sweet potato, thinly sliced
• 1 zucchini, thinly sliced
• 1/2 cup broccoli florets

For the Soy Dipping Sauce:

• 1/4 cup soy sauce
• 1/4 cup dashi or water
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon grated ginger (optional)

Cooking Directions

Step 1: Prepare the Dipping Sauce

1. Combine soy sauce, dashi (or water), mirin, sugar, and grated ginger in a small saucepan.
2. Heat gently until sugar dissolves. Remove from heat and let cool slightly.

Step 2: Prepare the Batter

1. In a bowl, mix flour, cornstarch, and baking powder.
2. Beat egg lightly, then mix with ice-cold sparkling water.
3. Combine wet and dry ingredients gently, leaving lumps—do not overmix to maintain a light, airy batter.

Step 3: Heat Oil for Frying

• Heat vegetable oil in a deep pan or wok to 350°F (175°C). Use enough oil to submerge shrimp.

Step 4: Coat and Fry Shrimp

1. Pat shrimp dry with paper towels.
2. Dip shrimp into batter, then carefully place in hot oil.
3. Fry for 2–3 minutes per side, until golden and crispy.
4. Remove and drain on paper towels.
5. Repeat with vegetables, if using.

Step-by-Step Summary

1. Prepare soy dipping sauce and set aside.
2. Mix tempura batter gently—keep cold.
3. Heat oil to 350°F (175°C).
4. Coat shrimp (and vegetables) in batter and fry until golden.
5. Drain excess oil and serve immediately with dipping sauce.

How to Serve

• Serve hot, straight from the fryer with dipping sauce.
• Plate with lemon wedges or pickled ginger for extra flavor.
• Pair with steamed rice or a light salad for a complete meal.

Recipe Tips

• Keep batter cold to ensure a crisp texture.
• Do not overcrowd the pan—fry in batches.
• Serve immediately; tempura loses crispness if left to sit.
• Use sparkling water instead of regular water for lighter batter.

Variations

1. Vegetable Tempura: Sweet potato, zucchini, eggplant, or mushrooms.
2. Spicy Shrimp Tempura: Add 1 tsp chili powder to batter.
3. Gluten-Free Option: Use rice flour instead of all-purpose flour.
4. Air-Fried Tempura: Use an air fryer for a lighter version.
5. Serve with Ponzu instead of soy sauce for citrusy flavor.

Freezing and Storage

Refrigeration

• Best served fresh, but leftover tempura can be refrigerated in an airtight container for up to 1 day.
• Reheat in an oven at 375°F (190°C) for 5–7 minutes to restore crispness.

Freezing

• Not recommended for fully fried shrimp—batter loses crispness. Freeze shrimp unbattered for up to 2 months.

Special Equipment Needed

• Deep frying pan, wok, or deep fryer
• Candy or cooking thermometer for oil
• Slotted spoon or tongs
• Paper towels for draining

FAQ

Q: Can I use frozen shrimp?
A: Yes, but thaw completely and pat dry before battering.

Q: Can I make the batter ahead?
A: Best to make just before frying; batter loses crispness if mixed early.

Q: What’s the best oil for frying?
A: Neutral oils with high smoke points—vegetable, canola, or peanut oil.

Q: Can I bake tempura instead of frying?
A: Yes, lightly brush with oil and bake at 425°F (220°C) for 10–12 minutes, but texture is less crispy.

Conclusion

Shrimp Tempura with Soy Dipping Sauce is a crispy, flavorful, and elegant appetizer that brings restaurant-quality Japanese flavors to your home kitchen. With a light, airy batter and tender shrimp, paired with a savory dipping sauce, it’s perfect for entertaining or a special treat. Simple yet impressive, this dish balances texture, flavor, and presentation, making it a must-try for seafood lovers and fans of Japanese cuisine.