Crispy Tempura Battered Shrimp

Total Time:
30 min
10 min
20 min

4 to 6 servings

  • Vegetable oil, for frying
  • 2 pounds large shrimp, peeled with tails on
  • 3 cups all-purpose flour, sifted and divided
  • 2 cups water
  • 1 egg
  • Tempura Sauce, for dipping, recipe follows
  • Tempura Sauce:
  • 2 cups water
  • 1/2 cup soy sauce
  • 1/2 cup sweet rice wine
  • 1 tablespoon seafood stock
  • In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

  • In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

  • Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.

  • Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:
  • In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

  • Yields: 3 cups

  • Prep Time: 5 minutes

  • Cook Time: 30 minutes

  • Difficulty: Easy

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