How to Cut and Prepare Shrimp for Perfect Tempura

Lightly battered and fried tempura shrimp make for an irresistible appetizer or meal. Getting the right cut and prep on the shrimp is key to achieving an evenly crispy coating and tender interior when frying. Follow this guide to learn techniques for cutting and preparing shrimp properly before battering for flawless tempura every time.

Why the Cut Matters

Cutting shrimp to the right size and shape prior to frying improves the end result:

• Promotes even cooking and crisping of the tempura batter

• Allows batter to adhere evenly to all surfaces

• Prevents overcooked edges or undercooked centers

• Provides the right shrimp-to-batter ratio in each bite

• Results in an ideal portion size for eating

• Gives a uniform appearance for visual appeal

Taking the time to cut shrimp well makes a noticeable difference in the final texture and flavor.

What You Need

Having the right tools on hand facilitates proper shrimp cutting:

• Sharp kitchen shears or knife

• Cutting board

• Paper towels

• Small bowl of ice water

• Ingredients for tempura batter

• Pot or fryer for frying

Aim for a clean cut through the flesh with minimal tearing. Sharpen tools before use if needed.

Prep Steps Before Cutting

Proper preparatory steps prevent cutting mishaps:

• Rinse shrimp under cold water – Rinsing removes grit and bacteria from raw shrimp.

• Pat dry thoroughly – Excess moisture prevents batter adhesion. Blot shrimp with paper towels.

• Peel and devein – Removing shells and the digestive vein makes for easier eating.

• Butterfly or halve extra-large shrimp – Cutting jumbo shrimp in half horizontally yields better proportions.

• Chill in ice water – An ice water bath firms up the flesh for clean cuts. Let soak 1 minute.

Follow these pre-cutting steps, then move on to making your cuts.

Types of Cuts for Tempura

You can use several different cuts when prepping shrimp for tempura:

Lengthwise Halved Shrimp

• Butterfly peel-on jumbo shrimp by cutting lengthwise through the back.

• Alternatively, halve peeled extra-large shrimp lengthwise to yield two long pieces.

• Keeps a portion of the shell for presentation and flavor if desired.

• Provides a balanced shrimp-to-coating ratio.

Trimmings Along the Back

• Make very shallow cuts along the outer curve of the shrimp.

• Helps open up the shrimp to lie flatter when coated and fried.

• Retains the majority of the shrimp meat.

• Achieves a signature tempura presentation.

Angled or Straight Cuts

• Slice peeled shrimp on a sharp diagonal or straight angle.

• Angled cuts make for a dynamic, flowing look.

• Straight cuts give uniformity for easy frying.

• Pieces can be cut to any preferred size.

• Allows batter to surround all edges evenly.

Step-By-Step Cutting Method

Follow these steps for perfectly cut shrimp every time:

1. Wash, peel, and devein shrimp as needed, leaving tails on or off.

2. Pat shrimp very dry with paper towels. Damp shrimp will repel batter.

3. Prepare an ice water bath in a small bowl and soak shrimp briefly to firm up.

4. Remove shrimp from ice water and return to paper towels to blot any excess water.

5. Hold shrimp firmly and make clean cuts through the flesh with shears or a sharp knife.

6. Cut shrimp according to your preferred style and size as described above.

7. Work swiftly to avoid shriveling or drying out. Discard any imperfect pieces.

8. Return cut shrimp to ice water bath if preparing in batches.

9. Pat just before coating to remove any remaining moisture.

With these tips, you’ll achieve cleanly cut shrimp ready for perfect tempura batter adhesion and frying.

Battering and Frying the Cut Shrimp

Once shrimp are prepped, it’s time for coating and frying:

• Dry ingredients – Dust shrimp lightly in flour, cornstarch, or potato starch before battering.

• Wet batter – Use a light tempura batter for a thin, delicate crust. Chill the batter before using.

• Hot oil – Use enough oil to submerge shrimp and maintain 375°F heat.

• Fry quickly – Add battered shrimp a few pieces at a time. Fry 30-60 seconds until golden.

• Drain well – Remove shrimp with a slotted spoon and let excess oil drip off before serving.

Proper cutting allows the batter to adhere evenly and fry up extra crisp around the tender shrimp inside.

Serving Up Your Tempura Shrimp

Fried tempura shrimp make for impressive yet easy starters, lunches, or dinners.

• Serve with classic tempura dipping sauce, an acidic citrus soy sauce that complements the crispy shell.

• Offer wedges of fresh lemon to squeeze over the shrimp before eating.

• Pair with sushi rice and miso soup for a simple Japanese-inspired meal.

• Toss into salads, grain bowls, or noodle dishes for a protein and texture boost.

However you choose to serve them, properly cut and fried tempura shrimp never disappoint.

Expert Tips for Cutting Shrimp

Keep these pro tips in mind for cutting shrimp like the pros:

• Chill shrimp in batches to avoid oversoaking. Long soaks will break down the texture.

• Only make cuts through the flesh, leaving connective tissue at the base of the tails intact.

• When halving or butterflying, use one smooth, continuous cut rather than a sawing motion for clean results.

• Smaller shrimp can sometimes be battered and fried whole depending on size.

• Discard any pieces with ragged edges or imperfections so all shrimp fry evenly.

• Work in small batches, replenishing ice water as needed to keep shrimp chilled.

• Dry shrimp very well after cutting and before battering to prevent soggy coating.

With the right technique, you’ll be ready to fry up flawlessly cut, batter-coated tempura shrimp.

FAQs About Cutting Shrimp for Tempura

Here are answers to some frequently asked questions:

Should I leave the tails on?

This is personal preference. Tails lend a decorative touch but need to be removed before eating. Leaving them on helps maintain structure when frying.

What if I can’t devein the shrimp well?

Removing the vein is ideal but not critical. Just make sure shrimp are clean and free of grit.

How big should I cut the shrimp pieces?

Around 1-inch pieces offer a good shrimp-to-batter ratio. Cut jumbo shrimp in halves or thirds accordingly.

Can I bread and fry shrimp without batter?

Yes, shrimp can be coated in flour or cornstarch and egg before frying into shrimp karaage. Batter helps prevent overcooking.

Should I pat shrimp dry or air dry after cutting?

Gently patting with paper towels speeds up drying time. Air drying requires 10-15 minutes resting on towels.

Achieve Tempura Perfection

Cutting shrimp with care translates to plump, juicy shrimp encased in a delicate crisp shell when fried into tempura. Keep these tips in mind, and you’ll wow guests with your skills. Tempura shrimp are a surefire appetizer pleaser so get cutting and frying!