Crispy Shrimp Tempura

Crispy Shrimp Tempura

15
S. Sundt 0

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

Ingredients 35 m {{adjustedServings}} servings 891 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • 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.
Tips & Tricks
New Orleans-Style Barbequed Shrimp

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Chef John’s Deviled Shrimp Ragu

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Footnotes

  • 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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Reviews 15

  1. 22 Ratings

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Sylvia
3/8/2010

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 cleaner taste for the veggies. I also divided the batter, one for veggies one for shrimp.

Ellen
2/24/2010

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 it is to make, AND cheap. I bought shrimp on sale a couple weeks ago and its been sitting in my freezer with nothing to do. The ingredients were all on hand it it just turned out puffy, golden and crispy! Beautiful! Thank you!

local46girl
9/14/2010

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 problem that others had. the shrimp never turned brown and were soggy no matter what i did. the flavor of the batter is good, but this is not a keeper.