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Shrimp Tempura

Light and crispy, this homemade Shrimp Tempura is surprisingly simple to make! Coated in a simple batter and then fried, you’ll be making this crunchy tempura shrimp in no time with these easy-to-follow steps.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course , Appetizer
Cuisine: Japanese

Ingredients

  • oil for frying
For the Shrimp
  • 20 tiger prawns around 1 lb
  • 1 tbsp mirin
  • Potato Starch for dusting, approximately 1 tbsp
For the Tempura Batter
  • 1 cup all purpose flour
  • 1 large egg cold
  • 1 cup ice cold water

Instructions

    Cup of Yum
  1. Prepare the shrimp by peeling it and deveining it as needed. I keep the tail on.
  2. Straighten the shrimp by cutting small slits on the underside (curved side) of the shrimp. Around 3 to 4 slits are needed.
  3. Add the shrimp to a shallow plate and add the mirin. Let the shrimp marinate in the fridge for up to 15 minutes.
  4. Add oil to a large Dutch oven or heavy-bottomed pot and bring it up to 340F/170C.
  5. Prepare the tempura batter by mixing together the flour, egg, and ice water.
  6. Lightly dust the shrimp with potato starch before dipping the shrimp into the batter.
  7. Add the batter-coated shrimp into the hot oil and allow the shrimp to cook for 2 to 3 minutes in small batches.
  8. Transfer the fried shrimp to a cooling rack over top of a sheet pan to cool. Between batches, skim the crumbs in the oil with a fine-mesh strainer.