Shrimp Tempura is a Japanese appetizer that you will love how easy it is to make at home! Add some veggie tempura and you have a full meal!
Shrimp are bite-sized and make the perfect appetizer. From Dynamite Shrimp to Coconut Shrimp, battered and deep-fried shrimp make the most addictive seafood dish for any occasion!
Why You’ll Love This Tempura Shrimp?
- That light, flaky batter gives you a satisfying crunch with every bite. Totally addictive!
- You can whip these up in no time, making them perfect for a last-minute dinner or snack!
Sabrina’s Shrimp Tempura Recipe
Shrimp Tempura is a delicious classic Japanese recipe that stands out because of the light, crispy breading that is unlike any other. The idea of frying food at home might seem intimidating, but my recipe is actually pretty easy and you can make it about 15 or 20 minutes. This shrimp is a fantastic dish that’s ideal for casual hangouts or quick weeknight dinners.
Recipe Card
Ingredients
- 1 1/2 cups flour
- 3/4 cup cornstarch
- 1 1/2 tablespoons baking powder
- 1 1/2 cups club soda , cold
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- vegetable 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.
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Nutrition
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Note from Sabrina
To get the absolute best shrimp tempura, make sure your batter is super cold before you fry it up. Trust me, it makes a huge difference! Once they’re golden and crispy, transfer the shrimp to a wire rack instead of a plate. These simple steps will give you that amazing crunch that will have everyone raving about this dish.
Table of contents
About this Recipe
This Tempura Shrimp is the perfect choice for when you want to impress without spending hours in the kitchen. The light, crispy batter keeps the shrimp juicy on the inside. My secret is a super cold batter and swapping water for club soda so you get the perfect crispy coating every time! Pair it with a tasty dipping sauce and fresh veggies for a fun, delicious meal everyone will enjoy!
Ingredients
- 1 pound Shrimp: I used jumbo shrimp. They come about 21-25 per pound which is a good amount for either an appetizer platter or main dish. This size is good for frying and won’t overcook or dry out while the batter cooks through.
- 1 ½ teaspoons Baking Powder: This is a key ingredient to getting a light, airy batter that fries into a crispy coating.
- ¾ cup Corn Starch: Corn starch helps thicken the batter without making it heavy.
- ½ teaspoon White Pepper: This pepper is a bit more mild and earthy than black pepper. Plus the light coloring doesn’t leave any black specs in the golden coating.
- 1 ½ cups Club Soda, cold: The secret ingredient in tempura batter is ice-cold club soda! It amplifies the baking powder by adding air bubbles, so you get a puffier, crispier coating.
Can this be made ahead of time?
Yes, this can be made ahead of time and stored in the fridge for up to three days in an airtight container. To reheat simply bake for 8-10 minutes at 375 degrees. Alternatively, you can freeze the shrimp for up to two months by arranging them in a single layer on and baking sheet and freezing then transferring them to a plastic freezer bag. When ready to eat, reheat from frozen at 375 degrees for 15-20 minutes. Just be sure to not leave the shrimp at room temperature for longer than 2 hours.
Serving Ideas
- These crispy shrimp go great with classic Asian appetizers like Crab Rangoons and Spring Rolls with your favorite dipping sauces.
- You can add them to corn or flour tortillas for a crispy fusion taco! Top with shredded cabbage or slaw mix, pickled onions, and Spicy Mayo.
- Make fried shrimp a little healthier by serving them with brown rice and steamed veggies like my Panda Express Super Greens.
- Who can pass up an Asian appetizer platter with crispy, deep-fried options like these: tempura shrimp, Egg Rolls, Shrimp Toast, wonton chips, and more. Don’t forget the Sweet and Sour Sauce for dipping.
How to Store
- Store: Do not leave Tempura Shrimp at room temperature for longer than 2 hours. Sealed in an airtight container, it will last in the refrigerator for up to 3 days.
- Reheat: To reheat from the refrigerator, bake at 375 degrees for 8-10 minutes, flipping halfway through. If reheating from frozen, bake for 15-20 minutes, also flipping halfway through. Ensure the internal temp reaches 165 degrees.
- Freeze: Freeze in a single layer on a baking sheet, then transfer to a plastic freezer bag for up to 2 months. Reheat in an oven at 375 degrees for 15-20 minutes.
Alternative Cooking Techniques
Air Fryer Method
- Preheat your air fryer to 400 degrees.
- In a large bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and white pepper.
- Gently dredge the shrimp in the mixture and set aside.
- Add your club soda to the mixture whisking until smooth.
- Coat the air fryer basket evenly with cooking oil.
- Coat shrimp in the mixture and place in a single layer in the air fryer basket.
- Cook for 8-10 minutes, flipping halfway, until golden and crispy.
Oven Baked Method
- Preheat your oven to 425 degrees.
- In a large bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and white pepper.
- Gently dredge the shrimp in the mixture and set aside.
- Add your club soda to the mixture whisking until smooth.
- Spray the baking sheet with cooking oil, coating evenly.
- Coat shrimp in the mixture and place in a single layer on your baking sheet; lightly spray the tops with oil.
- Bake for 10-12 minutes, flipping halfway, until golden and crispy.
Frequent Questions
Combine 1 cup dashi soup stock, ¼ cup mirin, and ¼ cup soy sauce in a saucepan. Bring the ingredients to a boil then allow to cool.
Start with raw, peeled and deveined shrimp. Because shrimp cooks so quickly, they will be pink throughout by the time your tempura batter is golden and crispy. If you begin with cooked shrimp, the result will be rubbery inside.
Make sure the oil temperature is right even if you have to use a thermometer. You’re looking for 375 degrees for just 2-3 minutes.
Variations
Vegetable Tempura
- Since vegetables won’t cook as quickly as shrimp, the time you spend frying vegetables once covered in batter is only to cook the batter, not the vegetables. Depending on the vegetable, you will need to cook it before frying.
- Onions: Can be used raw. No need to pre-cook these.
- Mushrooms: Can be fried raw.
- Broccoli Florets: Steam for 2 minutes.
- Carrot Slices: Steam for 3-4 minutes.
- Sweet Potato Slices: Boil until fork tender but not falling apart.
- Acorn Squash Sticks or Chunks: Steam until fork tender.
- Zucchini Rounds or Sticks: Steam for 2 minutes.
Related Recipes
More Shrimp Favorites
Photos used in a previous version of this post.
Fantastic! Turned out great. Even though we didn’t have club soda on hand, we used seltzer water (very cold). And we took your tip about serving on top of a bowl with ice. Perfection! It added another level to our fondue party.
So glad you enjoyed the Shrimp Susan!
I do have a question I see on your post your delicious shrimp but also I see a red sauce I have been exhausting myself trying to find the recipe for the authentic American Chinese red sauce do you have a recipe?
If you’re referring to the red sauce in the Shrimp Tempura photos, here is how we make Homemade Tempura Dipping Sauce.
Combine 1 cup dashi soup stock, ¼ cup mirin, and ¼ cup soy sauce in a saucepan. Bring the ingredients to a boil then allow to cool.
Enjoy!
My family loves deep fried shrimp but through years of trial and error I never could nail a recipe, until now. This is by far the BEST tempura recipe I have made!! It Is full proof, and as you said, make Darn sure the wet ingredient is cold, I also used a bowl of ice under the bowl of the wet ingredients. This is better then any restaurant shrimp and now all my friends are using this recipe! Thank you!
Hello, I cannot find the Dashi Soup Stock anywhere. What can I substitute it with?
I AGREE!
Can you substitute sprite for club soda or is it too sweet?
Its likely that it would be too sweet.
Hi,
can I substitute Rice flour for the flour in your recipe? I want to make tempura with your recipe but am curious if rice flour is a similar result? Thanks 🙂
It may change the crispness a bit but experimentation is always fun.
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.
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!
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!
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!
Thank you Karen!
Hi Sabrina! What if I don’t have seltzer water? Would beer work? Or i have diet coke. Lol.
Beer’s what I’m planning to use!
I think a really ‘fizzy’, canned beer will work best.
I can’t wait to try it!!!
I’ll report my findings. 😉
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!
It should be able to stand alone but adding the salt isn’t a bad idea either.
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.
Thanks for the feedback, Lori.
Everything was wonderful. Thank you so much. I love your recipes and everyone else will too. God Bless.
I’m so glad you enjoyed it, Susan. You’re too kind.
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.
I’m so honored to be considered a “keeper recipe”. Thank you so much for coming back to let me know.
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.
Thanks for coming back to let me know, Mike. I appreciate the 5 star rating.
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.
Thanks for the 5 stars, Theresa.
Excellent, nice and crispy, great flavor, i made a dipping sauce and used pineapple, terrific,.
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!
Perfect! So glad you enjoyed it, Mary Ann.
can I use peanut oil for frying the shimp?
Sure 🙂
Do the large shrimp cook that quickly?
Yep 🙂
Can this batter be used on chicken?
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!
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.
I made this recipe came out perfect!!! Thank you.
You’re welcome, Keisha.
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.)
Sounds amazing! Thanks for the 5 stars.
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.
So glad you enjoyed it, Patti!
Easy and the shrimp came out light and airy! Thank you for another terrific and EASY recipe!
You’re welcome! Thanks for the 5 star rating.
Can you use this recipe for fish?
I haven’t tried it but I don’t see why not. If you decide to try, I’d love to know how it turns out.
My kiddos love shrimp, I need to give these a try! They look delish!
I hope you enjoy it!
These look so perfectly crisp and that batter is so simple to prepare.
Thanks Abeer!
Oh I love tempura so much! I can’t wait to try the shrimp recipe!
I hope you enjoy it!
They are so perfectly battered! Amazing.
Thanks Carolyn!
To make it ketogenic, can I use almond or paleo flour instead of white flour?
I’m not familiar with adjustments for that specific diet. Sorry.
Im curious did you try a keto version?
Yum! This looks so crispy and delicious!
Thank you!
This is the best way to enjoy fried shrimp.
It’s so good!