Shrimp tempura cooked in the Japanese tradition, with homemade tempura batter. At your next gathering, serve them as an appetizer, a main entrée, or finger food.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 cups vegetable oil for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 1 large egg yolk
- 2 large egg whites, lightly beaten
- 1 pound medium shrimp, peeled and deveined, tails left on
Instructions
- Gather all ingredients.
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- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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- Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.
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- Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.
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- Dip one shrimp at a time into batter to coat; do not batter tails.
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- When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.
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- Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.
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- Nutrition data for this recipe includes the full amount of tempura batter ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
Thanks! We love this easy to make Gluten-free recipe at our house. We use Pillsbury Best Gluten Free All Purpose Flour Blend. The batter is easy to make and covers the items dipped easily. It fries up well also, no “globs” of batter residue drifting to the bottom of the wok! You might think it will taste “bready” but it is very light and doesn’t detract from the individual foods taste at all. We have already used this batter for dishes other than Shrimp. Best recipe find of the 2020 pandemic!
Didn’t taste like at restaurants. Very eggy flavor.
Absolutely delicious robust flavor definitely a redo!
because of previous reviews complaining about blandness, i added some black pepper and Old Bay seasoning to the flour mixture. I wasn’t too concerned about the batter not browning, as i’ve never seen brown tempura in an authentic restaurant. Still it wasn’t as crispy as I would have liked. i fried it nice and hot, it wasn’t greasy or soggy, but just not crispy. i wonder if a quick dip in panko after the batter might help satisfy our crispy cravings?
Five stars for the batter recipe. I didn’t use this with shrimp, I actually used it with sliced zucchini. I added a little more salt to the recipe along with a heavy dose of garlic powder and some pepper. It works great on vegetables and gives just the right texture and flavor. I’ve made it twice in the last week!
Great change from my weekly Shrimp and grits. My boys were impressed
I tried…I really tried. First batch came out very, very blah and not crispy at all. I added pepper, salt and sriracha sauce and a bit more corn starch. That crisped it up a bit and added flavor. I’ll try a different recipe next time.
Super easy and Super Yummy!!!
Shrimp was lacking in flavor, shrimp got super stuck on fry basket, and were not crispy enough.
Batter made exactly as in recipe, Canola oil, used Jumbo shrimp so I butterflied them to cook faster. Recommend highly. I turned shrimp once as they cooked. Golden brown all over. Placed them on paper towel lined plate in a 185 deg. oven to absorb oil, and keep warm while fixing my rice casserole in the microwave. The batter amount is generous. Will make again, and plan also to use this batter for fried filets.
Amazing recipe! Loved every bite!
it was an excellent recipe! fast and easy.
Delicious!
LOVED IT!!!!!
I had 2 pounds of shrimp to cook so I doubled the recipe exactly. I used my deep fryer and kept the temperature at 375. When the shrimp came out they were delicious and crispy for a minute or two, then they began to get soggy. I had to do several batches so most of my shrimp were doomed to sogginess. I solved the problem by quickly dipping the battered shrimp in Panko bread crumbs before frying. These stayed crispy and were very good, but they were not exactly tempura shrimp anymore. This is a good recipe if you do a small amount and be sure to serve it immediately. I’m not sure, but I think this will be true of any tempura shrimp recipe.
Used this tempura recipe yesterday because I could not find my usual tempura recipe. The batter was bland and not crispy at all. Very disappointed.
I tried this recipe and it was wonderful.I added onion powder n garlic salt for flavor. The batter was fluffy n tasty. Thank you
I make tempura shrimp alot and I usually just use boxed tempura batter, but i was out so i thought i would try to make it from scratch. i went by the directions exactly and i had the same problem that others had. the shrimp never turned brown and were soggy no matter what i did. the flavor of the batter is good, but this is not a keeper.
This was pretty bad. It tasted like shrimp wrapped in egg white. I stopped making them in the middle of cooking and used the shrimp with another recipe. This recipe is a waste of time.
I did not use an egg but substituted for 1tbs baking powder. I found this idea on a vegan website. I made veggies for me and shrimp for the DH.I made him shrimp tempura sushi. I used coconut oil and my cast iron skillet. This recipe was awesome!! I flipped my veggies & shrimp in order to get a nice golden color on both sides.
This was a failure for me. No flavor, not crispy, didn’t stick to my shrimp. I used my Fry Granpappy so the oil was fresh and hot. I fried up some fresh broccoli, vidalia onions, and zucchini along with the shrimp. I didn’t overcrowd the fryer. The batter never looked like it was done, I expected a bit of browning, but none occurred. I’ve had so much better, I will not be making again.