How to make Shrimp Tempura – Japanese style Deep-Fried Shrimp

Shrimp Tempura is a popular Japanese appetizer. Typically served with a dipping sauce, these tasty little morsels can be enjoyed as a snack or a light meal. To make them even tastier, try using Panko breadcrumbs instead of the traditional wet batter. This method makes the shrimp less soggy and crispier. Plus, you’ll be saving yourself a lot of time. And it’s just as easy to make!

Shrimp Tempura Recipes

How to make Shrimp Tempura - Japanese style Deep-Fried Shrimp
How to make Shrimp Tempura – Japanese style Deep-Fried Shrimp
How to make Shrimp Tempura - Japanese style Deep-Fried Shrimp 1

Shrimp Tempura

If you're cooking shrimp as a side dish, you can use frozen shrimp. However, the shrimp should be deveined. When making shrimp tempura, make sure the oil temperature is at least 360oF. The oil should be cold when you're working on this dish. Afterwards, you can serve it with a side of steamed rice and vegetables. If you're making shrimp tempura as a meal, serve it at a party or as a meal.
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Course: Main dishes, Side Dishes
Cuisine: Japanese
Keyword: shrimp tempura, tempura
CookingStyle: deep-fry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 676kcal
Author: Ms Kelly
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  • 1 pound large shrimps shells removed and deveined, tails intact
  • 2 cups panko breadcrumbs
  • Cooking oil for frying
  • Tempura or mentsuyu sauce for dipping

Basic tempura batter

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon garlic powder optional
  • 1 teaspoon onion powder optional
  • ½ teaspoon white pepper optional
  • 1 cup ice-cold water


  • Whisk ingredients for the batter in a bowl and keep it refrigerated until use (cold batter contributes to getting crispier results).
  • Place the breadcrumbs in a shallow bowl.
  • To straighten the shrimps or prawns, make a diagonal slit on the undersides. Set them aside.
  • One at a time, dip the shrimp into the cool batter.
  • Next, dip them in the breadcrumbs, making sure to pack the crumbs well onto the surface of the shrimp. Set aside on a platter, and continue until all the shrimps are battered.
  • Heat up oil in a wok or fryer, at least 2 inches deep.
  • While heating the oil, dip the shrimps in batter and breadcrumbs a second time.
  • Drop the shrimps into the hot oil one by one. Do not crowd.
  • Cook until golden brown (about 3 minutes).
  • Drain on paper towels.
  • Serve with tempura or mentsuyu sauce for dipping.



As with any Japanese recipe, timing is key. The shrimp should be dipped in ice-cold batter in order to keep them from curling up during the deep-frying process. Adding ice-cold water to the batter before frying will ensure that the batter is cold before you add it to the oil. Keeping the shrimp in a cold place before dipping it in the batter will help them stay crispy.
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Serving: 2servings | Calories: 676kcal | Carbohydrates: 99g | Protein: 57g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1508mg | Potassium: 779mg | Fiber: 4g | Sugar: 4g | Vitamin C: 1mg | Calcium: 385mg | Iron: 6mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Tips for making Shrimp Tempura

How to make Shrimp Tempura - Japanese style Deep-Fried Shrimp

Before frying shrimp, you’ll need to remove the shells from them. To prepare them, start by deveining and peeling them. To make the batter, you’ll need non-GMO cornstarch. An extra egg will improve the flavor and texture of the shrimp, and all-purpose flour is fine. For the batter, you’ll also need club soda. Once the shrimp are fully prepared, you can begin frying.

Before you begin deep frying shrimp, you’ll need to separate the shrimp. To make the batter less oily, dip the shrimp in ice-cold water. To prepare the batter, pat the shrimp dry and put into the hot oil. Then, wait for the mixture to preheat to the appropriate temperature. Depending on the size of your shrimp, the temperature of the oil will vary. The shrimp should be cooked in batches to prevent them from curling.

Before you begin frying the shrimp, you’ll need to devein the shrimp and separate them. Next, you’ll need to prepare the batter. You’ll need a deep skillet or a medium size pot with 1.5 inches of oil. Heat it to a temperature of 360 degrees Fahrenheit or about 190°C. You can use a kitchen thermometer to check the temperature. You’ll also need to place a paper towel near your work station. To keep the shrimp from curling, it’s a good idea to use chopsticks to hold them.

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After dipping the shrimp in the batter, it’s important to carefully place them in a shallow dish. You should also make sure the shrimp are well-peeled. You should also devein and peel the shrimp. Moreover, you’ll want to use a non-GMO cornstarch in your batter. The batter will keep the shrimp moist and crispy, while the egg is not used. Hence, it’s important to keep the frying temperature low and avoid overcooking the shrimp.

To prepare Shrimp Tempura, make sure that you peel and devein the shrimp before you begin. In addition, make sure you have enough oil in your pan. You’ll need about 1.5 inches of oil in a medium-size pot or deep skillet. The oil should be heated to a temperature of 360oF. For better results, use a thermometer. Meanwhile, lay the shrimp on a paper towel.

How to make Shrimp Tempura - Japanese style Deep-Fried Shrimp

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