Crispy Japanese Tempura Shrimp is a light, golden, and crunchy dish that highlights the delicate flavor of shrimp with a perfectly airy tempura batter. This iconic Japanese appetizer combines succulent shrimp with a batter that fries up crisp without being greasy.

Served with a traditional dipping sauce, it’s a crowd-pleasing dish that works as an appetizer, main course, or part of a sushi meal. The beauty of tempura lies in its simplicity: fresh ingredients, minimal batter, and quick frying. It’s elegant, satisfying, and a perfect way to enjoy seafood in a crunchy, flavorful form.

Why I Love This Recipe

I love this recipe because it captures the essence of Japanese cooking: fresh ingredients prepared with care to enhance their natural flavor. The shrimp remain juicy and tender inside a crisp, golden batter that isn’t heavy or oily. The batter’s lightness contrasts beautifully with the shrimp’s sweetness, creating a perfectly balanced bite.

It’s fun to prepare, visually impressive, and delivers restaurant-quality results at home. The dipping sauce adds a savory-sweet element, elevating the dish further, making it irresistible every time.

Why It’s a Must-Try Dish

This dish is a must-try because it brings the authentic taste of Japanese cuisine into your kitchen. Tempura shrimp are crunchy, flavorful, and versatile, making them perfect for appetizers, sushi dinners, or casual meals. Learning to make tempura introduces essential Japanese cooking techniques and helps you master light, crispy frying.

It’s a recipe that impresses guests with its appearance and taste while being surprisingly easy to prepare once you know the technique. The combination of crunch, flavor, and delicate seafood makes it unforgettable.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 10–12 minutes
Total Time: 25–27 minutes
Servings: 4 servings (about 12 shrimp)
Calories: Approximately 250 kcal per serving
Course: Appetizer / Main Course
Cuisine: Japanese / Asian

Ingredients

For the Tempura Shrimp

• 12 large shrimp, peeled and deveined, tails left on
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 large egg
• ½ cup ice-cold water
• ¼ teaspoon baking powder
• Salt, to taste
• Vegetable oil, for deep frying

For the Dipping Sauce (Tentsuyu)

• ½ cup dashi stock (or substitute with ½ cup water + ½ teaspoon dashi powder)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon sugar
• Grated daikon radish, optional

Cooking Directions

1. Pat shrimp dry and season lightly with salt.
2. In a bowl, mix flour, cornstarch, and baking powder. In a separate bowl, lightly beat egg with ice-cold water. Combine the wet and dry ingredients gently; batter should be lumpy and cold. Do not overmix.
3. Heat oil in a deep fryer or large pot to 350°F (175°C).
4. Dip shrimp into the batter, letting excess drip off, and carefully place in hot oil. Fry 2–3 shrimp at a time to avoid overcrowding. Cook 2–3 minutes until golden and crispy. Remove and drain on paper towels.
5. For dipping sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan. Heat until sugar dissolves. Serve warm with grated daikon if desired.
6. Serve tempura shrimp immediately with dipping sauce.

Step-by-Step Preparation Method

Step 1: Prepare Shrimp
Peel and devein large shrimp, leaving tails on. Pat dry with paper towels and lightly season with salt.

Step 2: Make the Batter
In a bowl, mix all-purpose flour, cornstarch, and baking powder. In another bowl, lightly beat egg with ice-cold water. Gently combine wet and dry ingredients to make a lumpy batter. Keep cold.

Step 3: Heat Oil
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Use enough oil to fully submerge the shrimp.

Step 4: Fry Shrimp
Dip shrimp in batter, allowing excess to drip off. Fry 2–3 shrimp at a time until golden and crispy, about 2–3 minutes per batch. Do not overcrowd the pan. Drain on paper towels.

Step 5: Prepare Dipping Sauce
Combine dashi, soy sauce, mirin, and sugar in a saucepan. Heat until sugar dissolves. Optionally, add grated daikon radish.

Step 6: Serve
Plate tempura shrimp immediately while hot and crisp. Serve with dipping sauce on the side.

How to Serve

Serve as an appetizer or part of a Japanese meal. Pair with steamed rice, miso soup, or a sushi platter. Garnish with lemon wedges, finely sliced scallions, or a sprinkle of sesame seeds for added presentation. Tempura shrimp are best enjoyed immediately to maintain crispiness.

Recipe Tips

• Keep the batter cold for the crispiest texture.
• Do not overmix the batter; lumps are okay.
• Fry in small batches to prevent oil temperature from dropping.
• Pat shrimp dry to prevent batter from sliding off.
• Serve immediately; tempura loses crispness as it cools.

Variations

• Vegetable Tempura: Use sweet potato, bell peppers, mushrooms, or zucchini slices.
• Spicy Tempura: Add a pinch of cayenne or chili powder to the batter.
• Herb Tempura: Mix finely chopped herbs into the batter for extra flavor.
• Sauce Variations: Serve with ponzu sauce, spicy mayo, or teriyaki dipping sauce.
• Tempura Prawns: Use larger prawns for a more substantial dish.

Freezing and Storage

• Refrigeration: Best served fresh. Store leftover shrimp in the fridge for up to 1 day, but they will lose crispiness.
• Freezing: Raw battered shrimp can be frozen on a tray and then transferred to an airtight container for up to 1 month. Fry directly from frozen, adding 1–2 extra minutes to cooking time.
• Reheating: Reheat in a hot oven (400°F/200°C) for 5–6 minutes to restore some crispiness. Do not microwave.

Special Equipment Needed

• Deep fryer or heavy-bottomed pot for frying
• Slotted spoon or tongs
• Thermometer to monitor oil temperature
• Mixing bowls for batter and shrimp
• Paper towels for draining

FAQ

Q1: Can I use frozen shrimp?
Yes, thaw completely and pat dry before battering.

Q2: Can I make the batter ahead of time?
It’s best to prepare the batter just before frying to keep it cold and airy.

Q3: Can I bake tempura shrimp instead of frying?
Baking tempura will not achieve the same crispiness, but you can try a light oven version at 425°F (220°C) for 10–12 minutes.

Q4: How do I prevent shrimp from being greasy?
Maintain oil temperature at 350°F and avoid overcrowding the pan. Drain well on paper towels.

Q5: Can I use other seafood?
Yes, fish fillets, scallops, or calamari can be used with the same batter and frying method.

Conclusion

Crispy Japanese Tempura Shrimp is a light, flavorful, and visually impressive dish perfect for appetizers, sushi nights, or special dinners. The golden, airy batter complements tender, juicy shrimp, creating the perfect bite every time. With a simple dipping sauce, this dish brings the authentic taste of Japanese cuisine into your home. Easy to prepare with a few tips, it’s a must-try recipe for anyone who loves crispy, flavorful seafood with minimal effort and maximum impact.