Ebi Tempura is always a crowd pleaser. Who can say no to a light, airy, deep-fried coating around a juicy, perfectly cooked shrimp? I’ll show you how easy it is to make restaurant-style Shrimp Tempura at home with the signature flaky, airy batter.
For many, Ebi Tempura (Shrimp Tempura) is their introduction to Japanese cuisine. The ever so popular dish is a staple at most Japanese restaurants.
Its often served with udon noodles, with rice in bento boxes, or even in sushi rolls. However, I love it alone as an appetizer with a side of tempura dipping sauce.
The star of the tempura show is the shrimp, but the supporting cast also has a lot to offer. Vegetable tempura on the side can include a lot of different things, like broccoli, carrots, onions, sweet potatoes, eggplant, and kabocha squash, to name a few.
You can use any variety of shrimp for Ebi Tempura. The shrimp just needs to be uncooked. Precooked cocktail shrimp will not work. I buy bags of frozen shrimp from Costco. They come with the tail on, deveined and with the shell removed. They still require a bit of prep but theyre perfect for Ebi Tempura.
Technically, any size shrimp would work. However, I prefer a slightly larger shrimp, something around the 21/25 size. A little bigger or smaller would work just as well. Just try not to go too much smaller. As you go smaller, your batter to shrimp ratio becomes disproportional. Going bigger would be better than going smaller, however, only to a certain point. Shrimp tend to be tougher as you go up in size and lack the tender succulent bite. I find the 21/25 size to be a happy medium. NOTE: Shrimp sizing is an important aspect to buying shrimp. When you buy shrimp, you usually pay by the pound. The number of shrimp in a pound tells you how big they are. This is known as the shrimp count. The smaller the number, the larger the individual shrimp. Big shrimp, on the other hand, cost 16 to 20 dollars a pound, which is sometimes written as 16/20 or 16-20. Small shrimp, on the other hand, cost 71/90 or 71-90, which means there are 71 to 90 shrimp per pound.
Tempura shrimp is a delicious Japanese dish where shrimp is coated in a light, crispy batter and then deep fried. The batter is made from flour, eggs, and ice cold water or club soda which creates a delicate coating around the shrimp.
When cooked properly, tempura shrimp comes out with a light, airy batter that provides a pleasing crunch and texture contrast to the sweet, succulent shrimp inside. It’s an appetizing combination that is hard to resist!
But a good meal is not just about the main attraction. Having the right side dishes can take your tempura shrimp from great to exceptional.
The sides you pair with your shrimp should complement and balance out the flavors and textures. After all, who wants to eat something super crispy and then overload on even more fried foods?
To help you decide, here are 33 delicious side dish ideas to serve with tempura shrimp that will make your meal complete.
Traditional Japanese Side Dishes
Staying true to tempura shrimp’s Japanese roots, incorporating some classic Japanese side dishes is always a foolproof option
1. Steamed Rice
A bowl of freshly steamed Japanese rice is the quintessential pairing for tempura. The soft and fluffy grains are perfect for soaking up any excess batter or oil from the shrimp. Plain steamed rice provides an unobtrusive base to let the flavors of your main shine.
2. Miso Soup
Miso soup is another excellent Japanese side dish, providing a light but flavorful accompaniment. The broth is umami-rich from the fermented soybean paste, while ingredients like tofu, seaweed, and scallions add extra taste and texture. This soup balances out the richness of the shrimp tempura.
3. Edamame
Buttery, nutty boiled soybeans called edamame make for a protein-packed side. These Japanese pub snacks pair nicely when you want something a little more substantial alongside the shrimp. Sprinkle some sea salt over the pods for extra flavor.
4. Gohan
For a twist serve your tempura shrimp with gohan which is seasoned Japanese rice. Mix in ingredients like ginger, scallions, sesame seeds, and soy sauce to jazz up the plain rice. The extra flavor makes it more interesting.
5. Sunomono
Sunomono is a vinegar-based salad made with thin slices of cucumbers and sometimes wakame seaweed. The light sweet and sour flavor serves as a refreshing complement to balance the fried shrimp.
6. Tsukemono
Japanese pickles, called tsukemono, make excellent palate cleansers between bites of shrimp. They come in many varieties, like pickled daikon radish, cucumber, eggplant, or ginger. Their crisp texture and tartness contrasts the tempura well.
Noodle and Rice Dishes
One of the best complements to tempura’s crispy texture is the satisfying chew of noodles or alternate grains. They also conveniently use up any leftover dipping sauce.
7. Soba Noodles
For a lighter option, cold soba noodles dressed with a dipping sauce like tentsuyu is an excellent pairing. The chewy buckwheat noodles offset the crispy shrimp nicely. Add some sliced scallions for extra flavor and color.
8. Udon Noodles
Warm udon noodle soup provides comforting slurpy noodles to enjoy with your shrimp tempura. The thick, wheat flour noodles have a pleasant hearty quality. Try a classic dashi broth or spicy curry udon.
9. Yakisoba
Yakisoba are lightly fried Japanese noodles, often served with a sweet-savory Worcestershire-based sauce. The soft noodles contrast with the crisp tempura in taste and texture. Plus they use up any leftover tentsuyu sauce.
10. Bibimbap
A Korean rice bowl called bibimbap makes an ideal one-bowl meal with tempura shrimp as a topping. Rice, sauteed veggies, and gochujang sauce are topped with a fried egg and your shrimp for a well-rounded dinner.
11. Fried Rice
Some garlic-ginger fried rice is a foolproof pairing with almost any Asian food, including tempura shrimp. Toss the rice with soy sauce, veggies, and sesame oil. The texture plays off the light crispiness of the tempura wonderfully.
Salads and Vegetables
Fresh, light salads and veggies provide the perfect balance when you want something refreshing and nourishing alongside fried shrimp.
12. Mixed Greens Salad
A simple mixed greens salad dressed with a light vinaigrette is a go-to pairing with heavy dishes. The crisp lettuce and veggies cut through the fried richness of the shrimp for relief. Top with avocado or cherry tomatoes for extra flavor.
13. Seaweed Salad
Chilled seaweed salads have a pleasant chewy-crunchy texture that complements tempura’s crispy exterior. Made from seaweed like wakame or hijiki, they make a refreshing ocean-flavored side. Toss in veggies for added crunch.
14. Cucumber Sunomono
This is a Japanese cucumber salad made by marinating sliced cucumbers in a sweet vinegar dressing. Cool and crisp, it balances out deep fried dishes like tempura shrimp perfectly.
15. Cabbage Slaw
Asian-style crunchy cabbage slaws made with carrots, peppers, scallions, and sesame are an easy veggie dish to throw together. Their freshness and texture resets your palate between the fried shrimp bites.
16. Stir Fried Greens
Quick-cooking Asian greens like bok choy, gai lan, or choy sum sauteed with garlic and oyster sauce make simple flavorful sides. Their slight bitterness plays nicely with sweet shrimp. Stir frying keeps them crisp-tender.
17. Tempura Vegetables
Having additional tempura vegetables like sweet potato, onions, mushrooms, or asparagus makes a well-rounded meal. The veggies complement the shrimp for a creative mix of textures and flavors. Use the same batter and fry them up!
Starchy Sides
Sometimes you want something a little more substantial alongside your shrimp than just a salad. Starchy sides help fill you up while soaking up any oil or sauce.
18. Potato Wedges
Crisp potato wedges go with just about anything fried, including tempura shrimp. Fry up some seasoned wedges in the same oil after your shrimp for easy cooking. Their potato flavor and starchy quality balances the seafood nicely.
19. Southern-Style Grits
Try a Southern twist by pairing your shrimp and grits. Creamy grits with buttery melted cheese or scallions make a hearty and comforting pairing for tempura shrimp. The textures contrast perfectly.
20. Garlic Bread
Warm, crisp garlic bread is amazing for dipping into any leftover sauce or batter from your shrimp. The rich bread and garlic flavor soaks up oiliness and stands up to the heartiness of the seafood.
21. Dinner Rolls
Fluffy, soft dinner rolls are nice for wrapping up any leftover tempura shrimp to make a meal more portable. Brioche rolls or Hawaiian rolls work well. Spread a dipping sauce inside for extra flavor.
22. Onigiri
These Japanese rice balls called onigiri make great handheld sides. Fill them with shrimp tempura and enjoy their portability! Adding some furikake seasoning elevates the plain rice.
23. Flatbread
Warm naan, pita, or homemade flatbread with your tempura shrimp makes for satisfying bite-sized wraps. The soft and chewy bread compliments the crispy shrimp gorgeously. Great for dipping into sauce!
Fun Fusion Sides
Outside of traditional pairings, don’t be afraid to get creative with fun fusion-style sides that complement tempura shrimp’s flavors.
24. Tempura Shrimp Banh Mi
For a fantastic sandwich, fill a crispy Vietnamese baguette with tempura shrimp, pickled carrots, cucumber, cilantro, and Sriracha mayo. The fillings balance the shrimp beautifully in a handheld meal.
25. Tempura Shrimp Tacos
Loaded tempura shrimp tacos take this dish to the next level. Warm corn tortillas piled with crunchy cabbage, radishes, avocado crema, and cilantro balance out the crispy seafood wonderfully.
26. Tempura Shrimp Pizza
Topping a crispy flatbread pizza with arugula, shredded mozzarella, and pieces of tempura shrimp makes for an exciting flavor fusion. The fresh greens help cut through the fried richness.
27. Coconut-Curry Tempura Shrimp
Cooking the tempura batter with coconut milk and red curry paste creates a Thai-inspired fusion. Serve it over coconut rice with stir fried veggies for a well-rounded meal.
28. Tempura Shrimp Po’ Boy
A Southern po’ boy sandwich overflowing with crispy tempura shrimp, shredded lettuce, tomato,
How to Prepare the Shrimp for Ebi Tempura
Preparation is one of the key steps to making great Ebi Tempura. The shrimp should have the head and shell removed (except for the tail), deveined, patted dry and straightened.
For Ebi Tempura, having the tail on is a must. Not only does it create a beautiful end product, its tasty too. Once the tail is fried, its edible, and one of my and my youngest daughters favorite part.
Clean the shrimp by rinsing it under cold water. You can cut the shrimp in half along the back with a sharp knife to get rid of the vein if it hasn’t already been done. Pat the shrimp dry with paper towels.
1) To straighten the shrimp, place the shrimp bottom side up as shown above.
2) Make 4-6 shallow slits on the underside side of the shrimp.
3) The shrimp should now stay relatively flat on its own.
4) Flip the shrimp over and lay it flat, slit side down.
5) With your index finger, firmly press down on the back of the shrimp to break the muscles.
Use your thumb and middle finger to keep it in place while you push.
6) Youll feel and hear popping sounds as you press along the length of the shrimp.
The shrimp should now be straight and about 1.5 times longer.
How to Make Tempura Batter
In order to achieve the signature light and flaky texture of tempura, we want to minimize gluten formation. Gluten is what makes bread chewy, the exact opposite of what we want here.
We want to minimize the amount of gluten that is developed in the batter. Here are the steps to achieving this.
- Use a low protein flour. For this recipe, I used all purpose flour. Because it has less protein, cake flour will work well instead, and the results will be better.
- Use cornstarch. As cornstarch is naturally gluten-free, adding it to the batter will help it rise and become light and airy.
- Use ice cold water. The colder the better. It will be easier to make less gluten if you use cold water.
- Don’t overmix. Stir the batter slowly with a whisk or chopsticks until the dry and wet ingredients are mixed together. Lightly mix then stop. Some lumps are okay. It’s better to not work them out than to work them out. The more you mix, the more gluten is formed.
1) Whisk together the egg and cold water.
2) Combine the flour and cornstarch.
3) Add the egg/water mixture to the dry ingredients and gently mix to combine. Dont over mix, some lumps are ok.
4) The resulting batter should be light and pretty running. Not much sticks to a pair of chopsticks.
