Tempura Shrimp

Tempura Shrimp

8 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    2 h 15 m
Jackie Smith
Recipe by  Jackie Smith

“A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!”

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Adjust Servings

Original recipe yields 2 to 3 servings



  1. In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
  2. To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
  3. In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.

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Reviews (8)

Rate This Recipe


I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold, as it will help the batter to poof while frying. Due to the high moisture content of the shrimp, make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie!



It should have been included in the recipe how shrimps can be "starightened" during cooking



I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi

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Amount Per Serving (6 total)

  • Calories
  • 920 cal
  • 46%
  • Fat
  • 81.4 g
  • 125%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Shrimp Tempura


next recipe:

Japanese Shrimp Sauce I