Quick & Easy Shrimp Tempura

Homemade shrimp tempura with a light crispy coating paired with a delicious dipping sauce! This quick and easy shrimp tempura is made with only 6 minutes in 20 minutes and beats takeout. The crunchy batter is so addictively good!

5 from 5 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Japanese

Servings

Calories per serving 130 kcal

Ingredients

10 shrimp jumbo size
2 cups vegetable oil or any neutral oil

Batter:

¼ cup potato starch or cornstarch
¼ cup cake flour or sub with all-purpose flour but see Notes below
¼ teaspoon salt
½ cup water very cold water

Dipping Sauce:

3 tablespoon Tsuyu Soup Concentrate
3 tablespoon cold water

Instructions

First peel deveined shrimp leaving the tails on.
To straighten the shrimp: Turn the shrimp over its back side and make small slits where the feet used to be with a knife and snap the shrimp until you feel a break. The more slits the flatter the shrimp will be.
Then pat dry the shrimp with paper towel to remove excess moisture.
In a medium bowl, whisk together tempura batter ingredients until smooth and runny.
Then mix shrimp into the batter ensuring it's fully coated.
In a large heavy bottomed pan, heat vegetable oil or any neutral oil on medium high heat until you reach 350 degrees F with a digital instant read cooking thermometer. Or insert a wooden spoon into the hot oil and look for rapid bubbles. Lower battered shrimp into the hot oil away from you. Fry in small batches, about 3-4 pieces per batch.
Drizzle 2 teaspoon of excess batter on top of each piece of shrimp, flip it over and let this fry for 1 minute or until crispy. Then drizzle another 2 teaspoon of batter, flip over and fry for another 1 minute or until it's crispy.
Remove fried shrimp with tongs or a slotted spoon and transfer to a wire rack or paper towel baking sheet to allow excess oil to drip off. Repeat for the remaining shrimp.
In a small bowl, combine sauce ingredients together and serve with tempura.

Notes

Cake Flour Substitute:

Measure out ¼ cup all-purpose flour
Then remove ½ tablespoon of it
Then replace with ½ tablespoon cornstarch. Whisk well.

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