Crispy Tempura Battered Shrimp

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
  4. Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:

  1. 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.
  2. Yields: 3 cups
  3. Prep Time: 5 minutes
  4. Cook Time: 30 minutes
  5. Difficulty: Easy
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