5 from 10 votes
Quick & Easy Shrimp Tempura
Quick & Easy Shrimp Tempura involves coating jumbo shrimp in a light batter made from potato starch, cake flour, salt, and cold water, then deep-frying until crisp and golden. The shrimp are prepared by making small cuts to straighten them, ensuring even frying and a crisp texture. A simple dipping sauce made with tsuyu concentrate and water accompanies the tempura.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
2
Calories:
130 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 10 Shrimp jumbo size
- 2 cups vegetable oil or any neutral oil
Batter:
- ¼ cup potato starch or cornstarch
- ¼ cup cake flour or sub with all-purpose flour but see Notes below
- ¼ teaspoon salt
- ½ cup water very cold water
Dipping Sauce:
- 3 tablespoon tsuyu soup concentrate
- 3 tablespoon water cold
Instructions
- First peel deveined shrimp leaving the tails on.
- To straighten the shrimp: Turn the shrimp over its back side and make small slits where the feet used to be with a knife and snap the shrimp until you feel a break. The more slits the flatter the shrimp will be.
- Then pat dry the shrimp with paper towel to remove excess moisture.
- In a medium bowl, whisk together tempura batter ingredients until smooth and runny.
- Then mix shrimp into the batter ensuring it's fully coated.
- In a large heavy bottomed pan, heat vegetable oil or any neutral oil on medium high heat until you reach 350 degrees F with a digital instant read cooking thermometer. Or insert a wooden spoon into the hot oil and look for rapid bubbles. Lower battered shrimp into the hot oil away from you. Fry in small batches, about 3-4 pieces per batch.
- Drizzle 2 teaspoon of excess batter on top of each piece of shrimp, flip it over and let this fry for 1 minute or until crispy. Then drizzle another 2 teaspoon of batter, flip over and fry for another 1 minute or until it's crispy.
- Remove fried shrimp with tongs or a slotted spoon and transfer to a wire rack or paper towel baking sheet to allow excess oil to drip off. Repeat for the remaining shrimp.
- In a small bowl, combine sauce ingredients together and serve with tempura.
Cup of Yum
Notes
- For best batter texture, substitute ½ tablespoon of the all-purpose flour with cornstarch and whisk well.
- Straightening shrimps by cutting and snapping helps achieve a flat shape for even frying.
- Maintain oil temperature around 350°F to ensure crispy tempura without greasy results.
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.02g
(0%)
Sodium
305mg
(13%)
Potassium
219mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
0.3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 305mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.