Tempura Shrimp Recipe (Restaurant-Quality!)
Homemade shrimp tempura with a light, crisp batter. So good, you won’t believe it didn’t come from a restaurant!
Equipment
- Mixing bowl for making the batter
- Whisk
- Large skillet or wok
- Tongs
- Wire rack or paper towels
Ingredients
- 12 shrimp
- ⅔ cup tempura flour
- ½ cup ice-cold water
- ½ tsp white pepper
- ½ tsp salt
- 2 tsp chili sauce
Instructions
- Make the batter. In a mixing bowl, whisk together tempura flour, salt, white pepper, and chili sauce. Slowly add ice-cold water until the batter is smooth but still slightly runny. Keep it chilled over ice for extra crispiness.
- Prep and coat the shrimp. Pat the shrimp dry. Holding one by the tail, dip it into the batter until fully coated.
- Fry until golden. Heat oil in a wok or deep pan to 170–180°C (340–355°F). Gently lower the shrimp into the hot oil and fry in small batches until golden and crispy.
- Drain and serve. Transfer the fried shrimp to a wire rack to drain off excess oil. Serve hot with your favorite sauce on the side!
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 222kcal | Carbohydrates: 41g | Protein: 12g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 97mg | Sodium: 733mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
