Crispy Shrimp Tempura Recipe (2024)

Learn how to make the BEST Crunchy Shrimp Tempura with these easy-to-follow steps. This shrimp dish is light and crispy and perfect as an appetizer or main course.

If you love this shrimp tempura, try it with this tempura dipping sauce or in our shrimp tempura roll.

The Best Shrimp Tempura recipe

Shrimp tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, cornstarch, and sometimes eggs. In this recipe, we’re using a tempura mix so that the dish is quick and easy to prepare anytime you have a craving. The fried batter shell around these shrimp is delicate, but with the most delightful crunch. You are going to love this tasty Asian favorite! If you enjoy crunchy seafood, you will love fried fish tacos!

What you’ll need

• Large shrimp- peeled and deveined (you can leave the tail on or off)
• Tempura mix– you can buy it or make your own homemade Shrimp Tempura Batter
• Water– For the batter mix
• Vegetable oil– for frying

How to Make this Shrimp Tempura recipe

• Cut the shrimp. Make shallow slits into the inner part of each shrimp. I usually make 5 slits for each shrimp. Separating the shrimp like this will prevent your shrimp from curling during the frying process. This process is also called “stretching” the shrimp.

• Mix up the batter. Mix the dry tempura mix with cold water in a large bowl. Pat the shrimp dry and dip them into the batter.
• Dip and fry. Fry the battered shrimp in a pot of oil over medium-high heat (about 375 degrees Fahrenheit) until golden brown, about 2-3 minutes.

How long do you fry the shrimp?

The best way to fry anything, especially shrimp, is by heating the oil to the correct temperature. You will want to have the thermometer read 375 degrees Fahrenheit. Once the temperature is right, drop in the battered tempura and fry for about 2-3 minutes.

Tips for the crunchiest Shrimp Tempura

• Use the right oil- It’s important to use an oil with a high smoke point, so it doesn’t burn. Traditionally, tempura is fried in unrefined (untoasted) sesame oil. But if you don’t have any of that, then you can use sunflower, vegetable, canola, or peanut for this shrimp tempura recipe.
• Cut slits into the shrimp- Make shallow slits into the inner part of each shrimp to prevent them from curling during the frying process. This makes them easier to eat and serve in sushi rolls.
• Keep the oil temperature steady- Make sure that the oil stays between 350 and 375 degrees Fahrenheit because this will give your shrimp tempura an even crispness and golden color. If the oil gets too cool, you’ll get soggy shrimp; too hot and the batter will turn brown while the inside is raw.

How to Store and Reheat

Though this Shrimp Tempura is best eaten when fresh, you can store any cooled leftovers in the refrigerator in an airtight container for up to 2 days. To reheat it, place it in on a baking sheet in the oven at 325 degrees Fahrenheit for 5-8 minutes. This is so it warms without getting soggy, and will be nice and crispy again. You can also reheat them in an air fryer too!

How to Serve this Shrimp Tempura

• With a dipping sauce- Shrimp tempura is typically served with a tempura dipping sauce, either as a side dish or as the main meal.
• Inside a sushi roll- You can also add it to sushi. Shrimp tempura is the main ingredient in a shrimp tempura sushi roll, which you can customize with fillings and toppings to fit your preferences.
• In soup- Shrimp tempura is a great addition to any miso or udon soup as well. Just place it on top and serve. The flavors and textures are a delicious contrast.
• With grains and vegetables- You can serve this with some Roasted Air Fryer Vegetables and a side of Hibachi Fried Rice Recipe or Vegetable Chow Mein (VIDEO).

More tasty Asian-inspired dishes!

• Asian Chicken Salad
• Garlic Ginger Shrimp
• Easy Mongolian Beef
• Easy Sushi Bake
• Hibachi Fried Rice Recipe

Full Recipe Instructions

This recipe was originallyposted onApr26,2016, we’ve tweaked it a bit since then.