Rock shrimp tempura is a beloved appetizer found on menus at Japanese restaurants worldwide. It features plump, shrimp coated in a light tempura batter and fried until golden and crispy. The shrimp are then tossed in a creamy, spicy mayonnaise sauce, creating an irresistible combination of flavors and textures.
This dish was popularized by famed chef Nobu Matsuhisa and appears on the menus at his Nobu restaurants It has since become a classic starter, though it’s so addictive you may want to order a plate all for yourself! Here’s a complete guide to what makes rock shrimp tempura so special
What are Rock Shrimp?
Rock shrimp refers to a species of small, sweet shrimp that are named for their firm texture. They live along the Atlantic coast and get their hard, crunchy texture from the mineral-rich waters they inhabit. Their scientific name is Sicyonia brevirostris.
Compared to regular shrimp, rock shrimp have a higher meat-to-shell ratio, more intensely sweet flavor, and are perfect for frying due to their firm bite. When coated in light, crispy tempura batter, their texture remains nice and crunchy.
Rock shrimp are small, averaging just 1-3 ounces each. For serving, they are often cut into pieces or left whole for bite-sized poppers. The most common ways to prepare them are by deep frying, as in tempura, or sautéing.
The Origins of Rock Shrimp Tempura
This appetizer was created and popularized by Chef Nobu Matsuhisa, known simply as “Nobu.” He first opened his Noah restaurant in Los Angeles in 1987 after training in sushi bars in Tokyo and Peruvian-inspired Japanese cuisine (Nikkei) in Lima, Peru.
His rock shrimp tempura dish combines Japanese tempura technique with bold South American flavors like chili peppers. It quickly became one of his signature dishes. Nobu has since expanded to over 40 restaurants worldwide, and rock shrimp tempura appears on the menu at every location.
While Nobu put his own creative twist on it, tempura itself has been a staple of Japanese cuisine since the 16th century Portuguese missionaries are said to have introduced the frying technique that the Japanese adapted into tempura using local seafood and vegetables.
How is Rock Shrimp Tempura Made?
There are two main components to rock shrimp tempura:
Light Tempura Batter
- Typically made with egg yolk, ice water, and all-purpose flour
- Mixed just until combined to a thin, lumpy batter
- Provides a delicate coating without overpowering the shrimp
Sweet, Spicy Mayonnaise Sauce
- Usually contains egg yolk, rice vinegar, sriracha or chili garlic sauce
- Emulsified with vegetable oil to create a creamy mayo texture
- Provides sauce with a kick of spice and acidity to contrast the crispy shrimp
To make the dish
- Whisk together batter ingredients
- Fry rock shrimp in oil for 2-3 minutes until golden brown
- Toss fried shrimp with mayo sauce
- Finish with a squeeze of yuzu or lemon juice
The tempura is meant to be eaten immediately after frying while the shrimp are still piping hot and ultra crispy. The mayo sauce can be prepared ahead of time.
What Does Rock Shrimp Tempura Taste Like?
When perfectly executed, rock shrimp tempura is a study in contrasts. The exterior is light, crunchy, and greaseless. Inside, the shrimp are sweet and tender. The creamy mayo ties it all together, providing a cool, spicy creaminess to offset the crispy shell.
The yuzu or lemon brightens up the rich flavors. Every bite bursts with this collection of tastes and textures. It’s so addictive, you’ll definitely want more than one!
How to Eat Rock Shrimp Tempura
Rock shrimp tempura is usually served as an appetizer at the start of a meal. The shrimp are left whole or cut into pieces and skewered onto wooden sticks for easy snacking.
When ordering at a restaurant, it’s typically served family-style in a sharing platter or bowl alongside crisp lettuce leaves used to assemble single bite shrimp “tacos.”
You can also add a bed of sushi rice and mixed greens to turn it into a rice bowl entree. Enjoy it on its own, with an ice cold beer or signature Nobu cocktail like a Lycheetini.
Tips for Making Rock Shrimp Tempura at Home
You can recreate this restaurant favorite at home with a few simple tips:
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Seek out rock shrimp at Asian or specialty seafood markets. Regular shrimp also work but have a softer bite.
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Use ice cold club soda or beer in the batter rather than just water for extra crispy results.
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Fry in batches to prevent sticking and overcrowding. Work fast once battered to prevent sogginess.
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Use a Sriracha-spiked mayo or mix chili garlic sauce into regular mayo.
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Finish with a squeeze of yuzu, lime, or lemon juice to balance the richness.
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Serve with lettuce cups, sushi rice, or enjoy on its own with dipping sauce.
Common Questions
Here are answers to some frequently asked questions about rock shrimp tempura:
What can I use as a substitute if I can’t find rock shrimp?
Regular shrimp, prawns, or langostines work as substitutes. Cut larger shrimp into bite-sized pieces before breading and frying.
Can I bake the shrimp instead of frying?
Baking doesn’t provide the same ultra-crispy texture. For a lower fat method, you can pan-fry instead of deep fry. Dredge in cornstarch for extra crispness.
What dipping sauces go well with it?
The creamy spicy mayo is traditional, but you can also serve with ponzu, eel sauce, sweet chili sauce, or even ketchup.
Is there a vegetarian version?
For a meat-free option, use cubes of firm tofu or Japanese eggplant sliced into planks instead of shrimp.
The Addictive Appeal of Rock Shrimp Tempura
Crispy, creamy, and full of spicy flavors, it’s easy to see why rock shrimp tempura has become such a globally beloved appetizer. Made from simple pantry ingredients, you can easily recreate the magic at home as a fun Friday night treat. Serve up a batch for your next gathering and get ready for requests for the recipe!
INGREDIENTS (Serves four to six)
A creamy spicy sauce made of one egg yolk, ½ teaspoon of sea salt, ½ teaspoon of white pepper, 1 teaspoon of rice vinegar, 100ml of grapeseed oil or another mildly flavored oil, and 2 teaspoons of chili garlic sauce (Toban Djan). Tempura batter made of one egg yolk, 200ml of iced water, and 100g of all-purpose flour. 5 pounds (650 grams) of rock shrimp or large shrimp that have been peeled and deveined and cut into bite-sized pieces. Yuzu juice or lemon juice. Vegetable oil for deep-frying.
Start by making the sauce. Whisk together the egg yolk, salt, pepper and vinegar, then very gradually whisk in the grapeseed oil. Start with a few drops to make an emulsion, then add more oil while whisking the whole time. After adding all the oil and making the sauce thick, add the chili garlic sauce and mix it in. Whisk all the batter ingredients together and combine well.
To deep fry, heat about 5 inches of vegetable oil in a pan until it reaches 180°C or 355°F. Coat the shrimp in the tempura batter one handful at a time, then carefully drop them into the hot oil and fry for a few minutes, until golden. Remove the shrimp from the oil and place onto a paper towel-covered tray to drain. Repeat the process until all the shrimp is cooked.
Transfer the fried shrimp to a large bowl, pour over the sauce and toss to coat. Finish with a splash of yuzu or lemon juice and garnish with chopped chives.