Shrimp Tempura

Shrimp Tempura is the perfect Japanese appetizer made with a light batter made and fried super crisp in just 15 minutes.

Easy quick Asian appetizers are a fun addition to your favorite takeout copycat meals including Crab Rangoon and Panda Express Cream Cheese Rangoon, dipping them in Sweet and Sour Sauce.

Shrimp Tempura in bowl
 Shrimp Tempura

Shrimp Tempura is one of the Japanese recipes that can seem really intimidating because it needs to be so light and crispy to be enjoyed. The idea of frying food in generally can be scary, but using a cold batter that isn’t heavy?

YES, this tempura recipe is so easy I promise you it won’t scare you away. We use regular flour in addition to corn starch to make the tempura batter. Some people add ice water to the mixture but I use club soda to create a lighter texture.

Looking for a good dipping sauce for your tempura? I don’t like dipping tempura in soy sauce, the flavor is too strong.

Homemade Tempura Dipping Sauce:

  • 1 cup dashi soup stock
  • ¼ cup mirin
  • ¼ cup soy sauce
  1. Bring the ingredients to a boil in a saucepan then allow to cool.

Tips for making Shrimp Tempura:

  • Make sure the club soda is VERY cold (or even put the mixture over a bowl of ice).
  • Do not mix the batter a lot, just until the dry ingredients are combined.
  • You’re going to deep fry the shrimp so use at least 3 inches of oil in your pot.
  • Do NOT remove the shrimp to a plate with paper towels. The paper towels will create steam which will lose the crispy texture you’ve worked so hard for.
  • How long do you fry Tempura Shrimp? Make sure the oil temperature is right even if you have to use a thermometer. We’re looking for 375 degrees for just 2-3 minutes
  • How do I make shrimp Batter? We use an easy mixture of regular flour, corn starch and baking powder mixed with club soda, salt and pepper. Not a single ingredient that is difficult to find.

Shrimp Tempura with Chopsticks

How to make Vegetable Tempura:

Depending on the vegetable you need to cook it before frying.

  • Broccoli Florets: Steam for 2 minutes.
  • Carrot Slices: Steam for 3-4 minutes.
  • Sweet Potato slices: boil until fork tender but not falling apart.
  • Onions: Can be used raw, but I boil for 20 seconds.
  • Acorn Squash: Steam until fork tender.
  • Mushrooms: Can be fried raw.
  • Zucchini: Steam for 2 minutes.

Once you’ve cooked and cooled your vegetables, dredge them in the dry tempura mixture. Add in the club soda, dip the vegetables in the batter and let excess batter drip away before frying until golden brown.

The time you spend frying vegetables once covered in batter is only to cook the batter, not the vegetables.

Shrimp Tempura

Pin this recipe now to remember it later

Pin Recipe

Shrimp Tempura

Shrimp Tempura is the perfect Japanese appetizer made with a light batter made and fried super crisp in just 15 minutes.
Yield 6 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Japanese
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 cups flour
  • 3/4 cup cornstarch
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups cold club soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • canola oil for frying
  • 1 pound shrimp deveined and shells removed (21-25 count)

Instructions

  • Set a pot of oil (3 inches deep) on medium high until it reaches 375 degrees.
  • Whisk the flour, cornstarch baking powder, kosher salt and white pepper in a bowl together.
  • Dredge the shrimp lightly in the mixture and set aside.
  • Add in the club soda and whisk, then dip the shrimp in the batter before carefully frying in the oil for 2-3 minutes or until golden brown.

Nutrition

Calories: 315kcal | Carbohydrates: 39g | Protein: 18g | Fat: 8g | Cholesterol: 190mg | Sodium: 785mg | Potassium: 396mg | Fiber: 1g | Vitamin C: 3.1mg | Calcium: 244mg | Iron: 3.4mg
Keyword: appetizer, fried shrimp, japanese, Shirmp Tempura, shrimp, tempura

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. so, you dredge the shrimp in the dry mixture and set aside. then you pour in the club soda into the remaining dry mixture then dip the shrimp again? I’m a bit confused.

    1. Hello Millie, some people add ice water to the mixture but I use club soda to create a lighter texture. The soda provides a degree of extra leavening from its bubbles, making the batter rise better and providing a lighter texture. Hope this clears that up for you. Thank you!

  2. Looks amazing! Gonna try this today, vegs ….hoping to make a teriyake dipping sauce w it.. im looking for a brown gravy thats used for chicken n broccoli, theres many ice tried but, come short of flavor….love gravies!

  3. I would give a 10 stars if I could! There were leftovers as we all got full! I also did tempura green beans, just going to the garden and picking them. Lol. I didn’t have the club soda, so I used a Flat Tire ale These are the most amazing shrimp, better than a restaurant, I have ever had. Even after 2 hrs, they’re still crispy and delicious! Thank you 1000 times thank you for posting this recipe!

  4. If you have picky eaters who won’t want the dipping sauce, is this batter seasoned enough, or should I add a bit of salt?

    Thanks for the recipe! Can’t wait to try it!

  5. This recipe is outstanding! Made with gluten free flour and cold seltzer water, also; sifted dry ingredients before adding the seltzer water. Made one and a half times the batter which was perfect for 2 lbs of shrimp and one and a half sliced yellow squash. Family could not stop complimenting the dinner, said it was “restaurant quality” and I completely agree. Thank You Sabrina for posting! I highly recommend your recipe and will be making again. Side note: made Creamy Honey Dipping Sauce since I did not have ingredients for typical tempura dipping sauce. It was a wonderful choice, will use as my new “go to” dressing.

  6. Sabrina,
    So easy to make, so crispy and golden and very delicious. My husband and l were impressed. I will be making this again and including it in my keepers recipe book.
    Now I am dedicating the rest of my night to investigating your website
    Many thanks from Kelly inCanada.

  7. Batter turned out perfect, used some left-over honey dip from your Chinese Honey Chicken recipe which was fantastic with the shrimp.

    Also fried some Tilapia in the same batter and that turned out awesome as well, with Garlic Aioli for dipping.

    So overall, easily the best tempura batter I’ve tried and very versatile for different types of meat.

  8. This is the BEST Tempura Shrimp ever! I’ve been trying for more years than I care to share to find a recipe like the one my Aunt Jane used to make. Thank you – this is it!! It is crisp and light, and the tips you provided were very helpful. I prepared a Japanese Tare sauce for dipping and it was amazing.

  9. Excellent, nice and crispy, great flavor, i made a dipping sauce and used pineapple, terrific,.

  10. I had been craving shrimp tempura for days now and found this recipe. This recipe is great! The shrimp tempura came out deliciously crispy! It was easy so make, although I didn’t have club soda so I used ice cold water and still came out great! Thank you! Hit the spot!

    1. Yes though you may need to make a few adjustments. I would suggest cutting your chicken into thin strips. You may need to increase the cook time to 4-5 minutes as well. Hope this helps!

  11. What a great batter, so light and crispy. This is a little thicker than I think of for tempura batter, but it was great nonetheless . I tried it on chicken strips and I’d definitely use it for fish tacos where this would be perfect. I also did 1/2 inch coins of a small tempura without cooking first and it was just right.

  12. These shrimp tempura turned out awesome! Great recipe… I didn’t have club soda, so I used really cold beer. Delicious, crispy, and light! I had extra batter, so I made sweet potatoes, carrots, and green beans as well. Perfect! (They also reheat well in the airfryer.)

  13. I made this and it was good. I also did 1″ Swai squares and pre-steamed veggies, also good! All cooked about the same amount of time.