Master the delicate balance of crispy perfection in our easy tutorial on how to cook shrimp tempura
I’ve been craving something light yet flavorful lately, which led me on a quest to make Japanese shrimp tempura. As I searched recipes, memories of past tempura experiences washed over me – the crispy, golden batter contrasting the sweet, tender shrimp inside. My mouth watered just thinking about it.
I wanted to recreate that delightful texture and taste. Visions of dipping each piece into a mix of soy sauce and grated ginger had me eager to begin. However, various life events recently have left me short on time and energy for cooking elaborate meals. Could I still satisfy my tempura craving without spending hours in the kitchen?
I set out to find a simpler shrimp tempura recipe that captured the taste I loved without demanding too much prep or cleanup. The key was finding a way to keep the batter light while crisping up nicely. After comparing a few recipes, I settled on a straightforward yet delicious version.
Now I’m ready to fry up shrimp in a featherlight tempura batter and finally fulfill my craving. I can already imagine that first heavenly bite. Crisp shell giving way to a sweet, succulent shrimp – just what I’ve been longing for. This quick and easy recipe will bring back nostalgic flavors without the fuss, satisfying my tempura dreams.
How to cook Shrimp Tempura
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
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
© 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.
Air Fryer Shrimp Tempura Recipe
To craft Air Fryer Shrimp Tempura, begin by selecting fresh shrimp and carefully preparing them. The batter should be a light mixture of flour, ice-cold water, and a hint of baking powder to encourage crispiness without deep frying. After dipping the shrimp in the batter, they’re air fried at 400 degrees Fahrenheit for about 8-10 minutes, turning once. The result is a healthier version of tempura with a satisfying crunch. Serve with tentsuyu sauce for an authentic flavor experience. This method offers a delightful balance between traditional Japanese cooking and modern health-conscious convenience, providing both joy in preparation and eating.
Is shrimp tempura cooked, and is it bad for your health?
The shrimp itself starts out raw, but is then dipped into a light batter and deep fried until golden and crispy. So while the end result is cooked, the shrimp does not actually require much cooking time to be safe to eat.
However, any food that is deep fried absorbs a significant amount of oil, which adds quite a few calories and fat. Consuming tempura, including shrimp tempura, on a regular basis is generally not considered very healthy. As someone who loves the taste of a perfectly fried shrimp tempura, I have mixed feelings on this!
On one hand, I want to enjoy the foods I love while still maintaining balance in my diet. But anything deep fried is hard to fit into a healthy meal plan very often. I’ve found that ordering vegetable tempura or limiting myself to just 2-3 pieces of shrimp tempura when I go out for sushi helps satisfy my craving without going overboard. Portion control is key.
At home, I’ve experimented with baking tempura instead of frying to reduce the amount of oil used. While it’s not quite as crispy, it still has great flavor. Overall, shrimp tempura is a tasty indulgence that I think is fine to enjoy occasionally. But moderation is important, as the cooking method isn’t the healthiest. I aim for more vegetables and lean proteins as the basis for most meals, with tempura as an infrequent treat.
Tips about easy shrimp tempura recipe
Cooking Tips
When preparing shrimp tempura, the goal is to achieve a batter that is both light and crisp, which can elevate the dish to its iconic status. To start, it’s important to select the right kind of shrimp. Look for shrimp that are fresh and of a good size; too small, and they might get lost in the batter, while too large, they may not cook evenly.
One key tip is to make sure the shrimp are properly prepared before battering. This means deveining them and making shallow cuts along the belly to prevent curling during frying. This not only ensures even cooking but also presents a more aesthetically pleasing final product.
The batter itself is central to the success of the dish. Traditional tempura batter is made from cold water, flour, and sometimes egg, with the cold water being crucial in preventing gluten development, which would otherwise result in a heavier coating. Some cooks also swear by adding a bit of sparkling water or ice cubes to the batter to keep it cold, which contributes to its signature puffiness upon hitting the hot oil.
Serving Suggestions
Shrimp Tempura goes perfectly with some classic Japanese sides like steamed rice cooked by best japanese rice cooker, miso soup, pickled vegetables, and fresh salad. The light tempura batter lets the sweet shrimp flavor shine through.
For an extra kick, serve Shrimp Tempura with a dipping sauce on the side like tempura sauce, ponzu sauce, or just soy sauce with grated ginger. The tangy citrus flavors or savory soy sauce complement the crispy fried shrimp nicely.
Shrimp Tempura could also be turned into a rice bowl dish or rolled into sushi rolls for another tasty way to enjoy it. No matter how it’s served up, Shrimp Tempura is sure to satisfy with its crispy exterior encasing plump, delicious shrimp!
Top 9 FAQs about crispy shrimp tempura recipe
- How do I keep shrimp tempura crispy? To maintain crispiness, serve tempura immediately after frying. You can also keep it warm in an oven set to low heat (about 200°F or 93°C) while you cook the remaining batches.
- Can I make shrimp tempura ahead of time? While it’s best served fresh, you can prepare the batter and ingredients in advance. Only fry the shrimp when you’re ready to eat to ensure maximum crispiness.
- What can I substitute for the sparkling water in the batter? If you don’t have sparkling water, you can use ice-cold regular water or even cold club soda as a substitute.
- What’s the ideal dipping sauce for shrimp tempura? Tentsuyu is the traditional dipping sauce, but you can also enjoy shrimp tempura with a side of spicy mayo or sweet chili sauce.
- How should I store leftover shrimp tempura? Leftover tempura can be stored in an airtight container in the refrigerator. Reheat it in an oven at 350°F (180°C) for a few minutes to restore some crispiness.
- What is shrimp tempura made of? Shrimp tempura is made by coating shrimp in a light, crispy batter typically consisting of flour, cornstarch, baking powder, and sparkling water.
- What’s the difference between deep-fried shrimp and tempura shrimp? Tempura shrimp is coated in a distinct, lighter batter made with sparkling water, resulting in a delicate, crispy texture. Regular deep-fried shrimp may use a heavier batter or breadcrumbs, giving it a different taste and texture.
- Can you eat raw tempura shrimp? No, tempura shrimp is not meant to be eaten raw. It is deep-fried until golden brown to achieve its characteristic crispy texture and cooked flavor.
- Is tempura an appetizer? Yes, tempura is commonly served as an appetizer in Japanese cuisine. It consists of battered and deep-fried seafood or vegetables, often accompanied by a dipping sauce.
Conclution
I’ve been craving something light yet flavorful lately, which led me on a quest ” how to cook shrimp tempura “. As I searched recipes, memories of past tempura experiences washed over me – the crispy, golden batter contrasting the sweet, tender shrimp inside. My mouth watered just thinking about it.
I wanted to recreate that delightful texture and taste. Visions of dipping each piece into a mix of soy sauce and grated ginger had me eager to begin. However, various life events recently have left me short on time and energy for cooking elaborate meals. Could I still satisfy my tempura craving without spending hours in the kitchen?
I set out to find a simpler shrimp tempura recipe that captured the taste I loved without demanding too much prep or cleanup. The key was finding a way to keep the batter light while crisping up nicely. After comparing a few recipes, I settled on a straightforward yet delicious version.
Now I’m ready to fry up shrimp in a featherlight tempura batter and finally fulfill my craving. I can already imagine that first heavenly bite. Crisp shell giving way to a sweet, succulent shrimp – just what I’ve been longing for. This quick and easy recipe will bring back nostalgic flavors without the fuss, satisfying my tempura dreams.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.