Crispy Shrimp Tempura

Crispy Shrimp Tempura

S. Sundt 0

"Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food."


35 m servings 891 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 891 kcal
  • 45%
  • Fat:
  • 81.5 g
  • 125%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  2. Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
  3. One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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  1. 23 Ratings


Easy to make recipe. I also fried up onion chunks and sweet potato slices about 1/4 thick that came out very nicely. I fried the vegetables first and then the shrimp so I would not have a clea...

I make tempura shrimp alot and I usually just use boxed tempura batter, but i was out so i thought i would try to make it from scratch. i went by the directions exactly and i had the same proble...

This was so GOOD! I lived in Malaysia for many years, and this tastes exactly like how they would make it in local Japanese restaurants. But maybe what I like so much about it is about how easy ...

Used this tempura recipe yesterday because I could not find my usual tempura recipe. The batter was bland and not crispy at all. Very disappointed.

I tried this recipe and it was wonderful.I added onion powder n garlic salt for flavor. The batter was fluffy n tasty. Thank you

I did not use an egg but substituted for 1tbs baking powder. I found this idea on a vegan website. I made veggies for me and shrimp for the DH.I made him shrimp tempura sushi. I used coconut oil...

This was pretty bad. It tasted like shrimp wrapped in egg white. I stopped making them in the middle of cooking and used the shrimp with another recipe. This recipe is a waste of time.

Like this batter because I didn't have to put any ice cubes like some other tempura batter recipes require. Otherwise, the recipe is excellent and a keeper. Oh, last thing, I'd add a little mo...

We used this recipe when we were doing Tempura veggies and ran out of the box mix. This was easier to mix because the water didn't have to be ice cold and tasted and fried exactly the same.