Tempura Shrimp Recipe (Restaurant-Quality!)

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This restaurant-quality tempura shrimp recipe makes perfectly light and crispy fried shrimp bites just like your favorite takeout spot. It’s easy to make at home and pairs perfectly with dipping sauce. (And I’m sharing my best secrets to that airy, golden batter!)

Close-up of golden fried tempura shrimp with crunchy coating on parchment paper

Tip: For an even crispier version using breadcrumbs, try my recipe for goong tod made with prawns!

What is shrimp tempura?

Shrimp tempura is made by coating shrimp in a light batter and deep-frying until crispy. It uses cold water and flour for the batter, giving it an airy texture. The shrimp stay juicy inside, while the outside turns golden and crisp.

About this recipe

In my Thai restaurant, we offered a similar version of this as an appetizer, along with shrimp cakes and spring rolls. Customers really loved it!

Hand dipping crispy shrimp tempura into a sweet chili dipping sauce.

The secret to making tempura so light and airy is using ice-cold water, but I’ll tell you more about that later, after the recipe instructions.

My recipe is really easy, fun to make, and is best paired with a tempura shrimp sauce like Thai sweet chili sauce or hot sauce.

P.S. If you have leftover batter, slice some onions, dip them in it, fry, and enjoy!

Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Shrimp – Use fresh, peeled, and deveined shrimp for the best flavor. You can leave the tails on for presentation, if you like.
Tempura flour – I use store-bought tempura flour.
Ice-cold water – Mixed with tempura flour to create a light batter.
Chili sauce – Adds a hint of spice.
White pepper – Adds a gentle heat.
Bouillon powder – I use Thai Rosdee brand, but you can also use a Western variety like Knorr.

How to make tempura shrimp

Step 1: Make the batter. In a bowl, whisk together tempura flour, salt, white pepper, and chili sauce. Slowly pour in ice-cold water and mix until the batter is smooth but slightly runny. Keep the bowl over ice if you want it extra crispy.

Step 2: Coat the shrimp. Pat the shrimp dry with a paper towel. Dip it into the batter, making sure it’s fully coated.

Shrimp being dipped into cold tempura batter in a mixing bowl.

Step 3: Gently lower the battered shrimp into a deep pan or wok with hot oil (170–180°C, 340–355°F) and fry in small batches until light golden and crispy.

Shrimp tempura frying in hot oil until golden and crispy.

Step 4: Drain the excess oil. Transfer the fried shrimp to a wire rack to drain, this keeps them crisp instead of soggy. Serve with your favorite dipping sauce on the side!

Freshly fried shrimp tempura draining on a wire rack over a green bowl.

How to get crispy tempura?

Use ice-cold water, avoid overmixing the batter, and fry in hot oil (170–180°C / 340–355°F) until golden. Cold batter and hot oil create steam that makes tempura light, crispy, and not greasy. Cook in small batches for the crispiest texture.

Frequently asked questions

Can I use frozen shrimp?

Ensure they are thawed completely and pat them dry with paper towels before dipping them in the batter. Any excess moisture will cause the oil to splatter and can make the coating soggy instead of crispy.

Can I make these in the air fryer?

No, unfortunately it doesn’t work well. Tempura batter needs hot oil to puff up and get that signature light, crispy texture.

Is shrimp tempura gluten-free?

No. It’s usually made with wheat flour, which contains gluten. To make it gluten-free, you’d need to swap in a gluten-free flour blend and check that your soy sauce or dipping sauce is gluten-free too.

More Thai shrimp appetizers to try

Crispy snacks, golden batter, and a dipping sauce on the side, what’s not to love? I hope this shrimp tempura recipe becomes one of your go-to for fried shrimp! Follow me on Facebook, Instagram, and Pinterest for more!