How to Make Perfect Shrimp Tempura at Home

Shrimp tempura is one of the most beloved dishes in Japanese cuisine. The light, crispy coating over plump, juicy shrimp is simply irresistible. While you can easily order shrimp tempura at your local sushi spot, it’s surprisingly straightforward to make this tasty appetizer at home.

In this comprehensive guide, I’ll walk you through everything you need to know to make restaurant-quality shrimp tempura. With a few simple tricks you can achieve that delicate airy batter that doesn’t absorb oil. Let’s get frying!

What is Shrimp Tempura?

Shrimp tempura consists of large shrimp dipped in a very light batter and then deep fried until golden and crispy. The shrimp is often served with a tempura dipping sauce called tentsuyu on the side for dipping.

Tempura batter is unique in that it is extremely light and delicate. Properly made tempura batter will puff up and become lace-like as it fries, allowing the shrimp to cook through without becoming greasy. The trick is using very cold ingredients to avoid activating the gluten in the flour.

While vegetables are also popularly used for tempura, shrimp is by far the most common type of seafood used. In Japan, shrimp tempura is called ebi tempura (海老の天ぷら) or ebiten (えび天).

Besides being served on its own, shrimp tempura is a frequent topping for bowls of rice and noodle soups. Some examples are:

• Tendon – Rice bowl with shrimp tempura
• Tempura Soba – Noodles in broth with shrimp tempura
• Tempura Udon – Thick wheat noodles with shrimp tempura

Now let’s get into the step-by-step method to make the best shrimp tempura at home!

Ingredients Needed

Shrimp – Large shrimp, ideally tiger prawns or black tiger shrimp. Approximately 10-12 per order.
Tempura Batter – Flour, egg, ice cold water
Oil for Frying – Canola oil, vegetable oil, or peanut oil
Potato or Corn Starch – For dusting the shrimp before battering
Tempura Dipping Sauce – Mix of dashi, soy sauce, mirin, and sugar

Step 1 – Prepare the Shrimp

The first step is to prep the shrimp. Here are the key steps:

• Peel the shrimp, leaving the tail segment on
• Using a sharp knife, slice down the backside of the shrimp to straighten and butterfly it. This helps prevent curling when frying.
• Pat the shrimp very dry with paper towels
• Lightly dust with potato or corn starch. This helps the batter adhere.

Pro tip: Chilling the shrimp for 30 minutes before battering also helps keep them straight when frying!

Step 2 – Make the Tempura Batter

A proper tempura batter is the key to creating that beautiful, lacy crust without greasiness. Here are some tips:

• Chill all the ingredients before mixing – flour, egg, and ice water
• Use equal parts flour and egg/water mixture (by volume)
• Mix the egg and water first. Slowly whisk in the flour just until combined. Don’t overmix!
• Some small lumps in the batter are totally fine
• Use the batter immediately for best results

Step 3 – Heat the Oil

• Use a pot with high sides, a dutch oven, or deep fryer
• Fill with at least 3 inches of oil – canola, vegetable, peanut, or neutral oil like grapeseed
• Heat the oil to 350°F – use a thermometer for accuracy
• Batter ingredients:
  • 1 cup AP flour
  • 1 large egg
  • 3/4 cup ice cold water

Step 4 – Fry the Shrimp

• Working in batches, dip the shrimp in the tempura batter, allowing any excess to drip off
• Carefully add the battered shrimp to the hot oil without overcrowding the pot
• Fry for 2-3 minutes until golden brown, flipping halfway
• Remove with a slotted spoon and drain on a wire rack or paper towels
• Monitor the oil temperature and adjust heat to maintain 350°F
• Serve immediately with tempura dipping sauce for dipping

Helpful Tips for Success

• Keep all ingredients including the flour and egg chilled before mixing
• Use ice cold water in the batter
• Don’t overmix the batter – just until combined
• Fry in batches without overcrowding
• Maintain steady oil temperature at all times
• Let any excess batter drip off before adding shrimp to oil
• Fry the shrimp in small batches for even cooking
• Drain fried shrimp on a wire rack or paper towels
• Eat immediately for maximum crispness!

How to Make Tempura Dipping Sauce

An authentic tempura dipping sauce balances sweet, salty, and umami flavors. Here is a simple 3-ingredient sauce:

Ingredients:

• 3/4 cup dashi or water
• 3 tbsp soy sauce
• 2 tbsp mirin

Instructions:

• Combine all ingredients in a small saucepan and bring to a boil.
• Reduce heat and simmer for 2-3 minutes to blend flavors.
• Remove from heat and stir in 1-2 tsp sugar if desired.
• Serve sauce warm in small dishes alongside the fried shrimp.

Pro tip: For an extra authentic restaurant-style presentation, finely grate fresh daikon radish into the sauce before serving!

Common Shrimp Tempura Mistakes to Avoid

While shrimp tempura seems straightforward, there are a few pitfalls that can lead to subpar results. Here are some key mistakes to avoid:

• Using warm ingredients in the batter – this overactivates the gluten resulting in a heavy, doughy coating
• Overmixing the batter – gently mix just until combined
• Not drying the shrimp thoroughly before coating – moisture prevents batter from crisping
• Crowding the pot when frying – fry shrimp in small batches for even cooking
• Letting the oil temperature drop – maintain a steady 350°F for crispy tempura
• Serving shrimp right out of the fryer – always let drain briefly first

Follow the tips in this guide and you’ll be rewarded with irresistibly crispy, golden shrimp tempura that would impress any sushi chef! Now that you’re an expert, try pairing your homemade shrimp tempura with some equally crave-worthy crunchy roll sushi. Adding tempura shrimp as the filling takes this California roll to the next level.