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.
Shrimp are a delicious seafood ingredient that can be used in a variety of dishes. However, raw shrimp often have a natural curvature to them that can make cooking them evenly difficult. Learning how to straighten shrimp before cooking results in more even cooking and a better presentation.
In this detailed guide, I’ll explain several methods for straightening shrimp at home, along with tips for getting perfectly straight shrimp every time. Whether you’re sautéing, grilling, or breading shrimp, taking the time to straighten them first is worth the effort. Let’s get into how to easily tame those curls!
Why Straighten Shrimp?
There are a few key benefits to straightening shrimp prior to cooking
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Achieves even cooking since both sides will hit the pan at the same time.
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Allows for better presentation with shrimp lined up neatly.
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Makes it easier to bread or skewer shrimp without sliding off.
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Provides a uniform size for consistent portioning.
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Enables more shrimp to fit in the pan or on the grill at once.
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Gives a satisfying texture since the shrimp flesh cooks flat.
So while not absolutely necessary, putting in the effort to straighten shrimp really pays off when it comes to cooking and presentation.
When is Straightening Shrimp Unnecessary?
While straightening improves most shrimp recipes, there are a couple cases where leaving them curved is acceptable:
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If shrimp will be cooked in a soup, stew, or similar dish where appearance doesn’t matter.
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For a shrimp boil or crawfish-style preparation.
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If jumbo shrimp will be grilled with the shell on.
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When shrimp are destined for a seafood salad or pasta dish where uneven sizes are fine.
So consider the end preparation before deciding whether it’s worth the effort to straighten them out.
Methods for Straightening Shrimp
There are a few different techniques you can use at home to tame curl and get your shrimp looking neat and straight.
Use a Knife
A sharp knife allows you to slice along the shrimp to effectively flatten it out:
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Place the shrimp on a cutting board and hold it steady with one hand.
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With your other hand, use a sharp chef’s knife to slice along the outer curve of the shrimp, cutting about halfway through the thickness.
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Make two or three long slices like this along the length of the shrimp.
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Flip and repeat slices along the inner curve.
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The shrimp will now lay flat with the natural curve removed.
Be sure your knife is sharp for precision slicing. This works well for mild curves.
Butterfly the Shrimp
For a more extreme curve, you can butterfly the shrimp:
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Using sharp kitchen shears or a knife, cut along the outer curve, stopping before you cut all the way through.
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Make a similar cut along the inner curve of the shrimp.
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Open up the shrimp like a book to flatten it out fully.
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If needed, make horizontal cuts to further flatten the shrimp.
Butterflying fully opens the shrimp to remove the shape. It works when a simple slice isn’t enough.
Use Your Hands
You can also straighten mildly curved shrimp using just your fingers:
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Start with peeled and deveined shrimp for the best grip.
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Hold the head end with one hand and the tail with your other.
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Firmly yet gently bend the shrimp in the opposite direction of its natural curve.
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Run your fingers along the length to flatten.
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Flip and repeat on the other side.
While this takes some strength, it allows precision straightening without any tools.
Skewer Shrimp
If you’ll be grilling or broiling shrimp on skewers anyway, use the skewer to straighten them:
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Slide shrimp onto metal or presoaked bamboo skewers, spacing them how you like.
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Lay the loaded skewers on a flat surface like a baking sheet.
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Roll the skewer back and forth while pressing gently to flatten the shrimp. The skewer prevents curling up.
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Leave on the skewer and cook as usual.
This kills two birds with one stone, straightening them while also loading your cooking skewers.
Use a Straightening Rack
For commercial-style results, there are specially designed stainless steel shrimp straightening racks available. Simply lay the curved shrimp in the grooves and they will conform to the flat shape of the pan. It takes the work out of straightening but isn’t essential equipment for home use.
Tips for Getting Shrimp Perfectly Straight
Follow these top tips for straightening shrimp successfully:
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Always peel, clean, and dry shrimp first before attempting to straighten them.
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Chill shrimp in ice water for 15 minutes before straightening – this firms them up.
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For butterflying, cut slowly and methodically for clean results.
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Don’t over-flatten shrimp or they could end up mushy when cooked.
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Straighten shrimp just before cooking so they don’t curl back up.
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Avoid pressing hard on the shrimp flesh which can damage the texture.
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For skewered shrimp, let rest 5 minutes after straightening to hold their shape.
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When pan frying, add shrimp flat-side down for even browning.
Take your time and use a light touch for straight shrimp that still have some thickness and bite.
Step-by-Step Straightening Instructions
Here is a step-by-step walkthrough for manually straightening medium-size raw shrimp:
What You Need:
- 1 pound medium peeled, deveined raw shrimp
- Sharp chef’s knife
- Cutting board
- Large bowl filled with ice water
Steps:
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Start with fresh shrimp that have been peeled and deveined, leaving the tails on.
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Place shrimp in the bowl of ice water for 15 minutes to firm up.
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Remove shrimp from the ice water and blot dry thoroughly with paper towels.
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Place one shrimp on the cutting board and hold it steady with your non-dominant hand.
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With your dominant hand, carefully slice along the outer curve of the shrimp, cutting about 1/4 inch into the thickness.
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Flip the shrimp over and repeat the slice along the inner curve to remove its natural bend.
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Check that the shrimp lays flat against the board without curling. If not, make another slice.
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Transfer the straightened shrimp to a plate or baking sheet.
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Repeat process with remaining shrimp until all have been straightened.
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Cook the straightened shrimp as desired. Enjoy your perfectly straight results!
Chilling, slicing, and taking your time leads to professional-looking shrimp ready for cooking.
Common Questions About Straightening Shrimp
Here are answers to some frequently asked questions:
How do I know when my shrimp are fully cooked?
Check that the shrimp have turned pink/orange and are opaque all the way through. They will become firm but still have some bounce when pressed. Take care not to overcook.
Can I straighten shrimp after they have been cooked?
It’s very difficult to straighten shrimp once cooked. You need the raw flexibility to be able to flatten them out, so always straighten before cooking.
Is it okay to freeze shrimp after straightening them?
Yes, go ahead and freeze straightened shrimp for later use. Lay them flat in a single layer to prevent them curling up during freezing.
What seafood seasoning goes well with straight grilled shrimp?
Cajun seasoning, smoked paprika, garlic powder, lemon pepper, and chili powder all make tasty additions to grilled straight shrimp.
How long will straightened shrimp keep in the fridge?
Store straightened raw shrimp in the coldest part of the fridge and use within 1-2 days for maximum freshness and quality.
Enjoy Fabulously Straight Shrimp
With a sharp knife, your own two hands, or a few other simple tricks, you can master straightening shrimp for flawless presentation and even cooking. Taking a little extra time to remove the natural curves really makes a difference in both aesthetics and texture.
Now that you know how to straighten shrimp properly, you can achieve restaurant-quality results at home. Impress your guests with these techniques for uniformly straight, beautifully cooked shrimp on your table!
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.
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.