Tempura shrimp is a popular Japanese dish that is crispy, crunchy, and packed with flavor. This dish is easy to make, and it's perfect for a quick meal or as an appetizer at a dinner party. Read everything you need to know on how to make tempura shrimp at home.
Why You'll Love Making Shrimp This Way
- Fast. Using shrimp that are prepared and ready to be breaded and fried makes this a simple meal or appetizer that is ready in under 30 minutes.
- Easy. Just a few simple steps to follow for an incredibly simple bite you're sure to enjoy.
- Budget-friendly. Skip the takeout or expensive Japanese restaurants and make these tasty little fried shrimp at home.
- Delicious. Guaranteed to taste just as good as your favorite restaurant.
Making tempura shrimp at home is simple and easy. With just a few ingredients and a little bit of practice, you can make a tasty and crispy dish that is sure to impress your friends and family.
What Does Shrimp Tempura Mean?
The word "tempura" refers to the cooking technique used to prepare the dish, which involves coating the shrimp (in the case of this recipe) in a batter made of flour, water, and eggs, and then frying it in hot oil until it is crispy and golden brown.
Is Tempura Shrimp The Same As Fried Shrimp?
Tempura shrimp and fried shrimp are similar in that both involve coating shrimp in batter and frying them. However, there are some differences between the two dishes.
Tempura Shrimp. The batter used in tempura shrimp is typically thinner and less greasy than the batter used in traditional fried shrimp. This results in a lighter and more delicate texture for the shrimp, with a crispy and crunchy exterior and a tender and juicy interior.
Fried Shrimp. Fried shrimp is a more general term that can refer to shrimp that have been coated in a variety of different batters or coatings, such as bread crumbs or cornmeal, and then deep-fried.
What Kind Of Shrimp Is Used For Tempura?
When making tempura shrimp, it's best to use large-sized shrimp that have been peeled and deveined.
It's important to use large-sized shrimp for tempura because they hold their shape better during the cooking process, and their meat stays tender and juicy. Using smaller-sized shrimp can result in overcooking and a rubbery texture.
Ingredients You'll Need
- Shrimp- Peeled and deveined for quicker prep.
- All purpose flour
- Baking powder
- Vegetable oil
- Ice Water
How To Make Tempura Shrimp
- Prepare the Shrimp. Rinse the shrimp under cold water and pat them dry with paper towels.
- Make the Batter. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined. Gradually pour in the ice water, whisking continuously, until the batter is smooth and has a slightly runny consistency. Make sure not to overmix the batter as this can result in a dense and heavy coating.
- Heat the Oil. Heat vegetable oil in a large pot or deep fryer until it reaches 375F. It's important to use a deep pot or fryer to avoid splattering hot oil. You can check the temperature of the oil using a candy thermometer or by dropping a small piece of batter into the oil. If it sizzles and turns golden brown in a few seconds, the oil is ready.
- Coat the Shrimp. Place each shrimp on a skewer lengthwise. Dip each shrimp into the batter, making sure it is coated evenly. Shake off any excess batter and carefully place the shrimp in the hot oil. Fry the shrimp in batches for 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Serve and Enjoy! Remove the shrimp from the skewers and serve with your favorite dipping sauce.
While the traditional recipe is simply shrimp battered in tempura batter and fried, there are many variations you can try to add variety to this delicious dish. Here are some ideas to help switch it up:
- Make them spicy. Add some heat to your tempura shrimp by mixing some chili flakes or cayenne pepper into the tempura batter.
- Add some sweetness. Add some tropical flavor to your tempura shrimp by adding shredded coconut to the batter.
- Add a taste of teriyaki. Drizzle some teriyaki sauce over the fried tempura shrimp for a savory and sweet flavor.
What To Serve With Them
Tempura shrimp is a delicious dish that can be served as an appetizer or a main course. Here are some sides to serve alongside them to make it a complete meal:
- Rice- A bowl of steamed white rice is a classic accompaniment.
- Miso Soup- A warm bowl of miso soup can balance out the fried texture of the shrimp.
- Noodles- Cold soba or udon noodles can be served with a dipping sauce alongside the tempura shrimp.
- Pickled Vegetables- Pickled vegetables like daikon or cucumber can provide a refreshing contrast.
- Dipping Sauce- A light dipping sauce, such as soy sauce mixed with grated ginger, can enhance the flavor.
How Long Do They Last?
Tempura shrimp can last for up to 3-4 days in the refrigerator when stored properly. It's important to remember that the texture of the batter may become less crispy over time.
Can You Freeze Them?
Yes, you can freeze tempura shrimp for up to 2-3 months.
To freeze, allow the shrimp to cool to room temperature and then place them in an airtight container or freezer bag. You can also wrap them individually in plastic wrap before placing them in the container to prevent them from sticking together.
When you're ready to eat them, thaw them overnight in the refrigerator, and then reheat them in the oven or air fryer to crisp up the batter.
More Savory Shrimp Recipes
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Shrimp Tempura | Easy Tempura Shrimp Recipe
- 1 pound large shrimp
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 2 tbsp Baking Powder
- 1/2 cups Cold Water
- 1 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Vegetable Oil For Frying
- Rinse the shrimp under cold water and pat them dry with paper towels.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined. Gradually pour in the ice water, whisking continuously, until the batter is smooth and has a slightly runny consistency.
- Heat vegetable oil in a large pot or deep fryer until it reaches 375F.
- Place each shrimp on a skewer lengthwise. Dip each shrimp into the batter, making sure it is coated evenly. Shake off any excess batter and carefully place the shrimp in the hot oil. Fry the shrimp in batches for 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Remove the shrimp from the skewers and serve with your favorite dipping sauce.