Description
This Easy Shrimp Tempura recipe shows you how to create perfectly crispy and golden tempura shrimp at home with minimal ingredients. With a light and airy batter, these fried shrimp are delightful as an appetizer or main dish and pair wonderfully with traditional dipping sauces.
Ingredients
Scale
Shrimp
- 1 lb (about 450 g) large shrimp, peeled and deveined
Batter
- 1 cup (about 120 g) tempura batter mix
- 1 cup (about 240 ml) ice-cold water
Frying
- Vegetable oil for frying (approximately 4 cups or 1 liter)
- Salt to taste
Optional
- Dipping sauce such as soy sauce or tempura dipping sauce
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat them completely dry with paper towels to ensure proper batter adherence.
- Make the batter: In a mixing bowl, gently combine the tempura batter mix with ice-cold water, stirring just until combined to keep the batter light and airy without overmixing.
- Heat the oil: Pour vegetable oil into a deep frying pan or pot and heat it to 350°F (175°C), suitable for frying tempura to crispy perfection.
- Fry the shrimp: Dip each shrimp into the batter to coat evenly, then carefully place them into the hot oil, frying in small batches for 2-3 minutes until golden brown and crispy.
- Drain and season: Remove the cooked shrimp from the oil and place them on paper towels to drain excess oil, then sprinkle with salt before serving.
- Serve: Arrange the shrimp on a serving plate and accompany with your choice of dipping sauce such as soy sauce or traditional tempura dipping sauce for enhanced flavor.
Notes
- Ensure the water is ice-cold when mixing the batter to achieve the lightest, crispiest texture.
- Do not overmix the batter; a few lumps are fine.
- Maintain oil temperature at 350°F (175°C) for even frying.
- Fry in small batches to prevent temperature drops and soggy tempura.
- Serve immediately for best crispness.
