Golden, light, and ultra-crispy—this Crispy Shrimp Tempura is everything you crave when you want seafood with a satisfying crunch. The outside crackles with each bite, while the inside stays juicy and tender. Whether you’re planning a sushi night or just want an appetizer that disappears fast, this shrimp tempura brings a restaurant-quality experience right to your kitchen.

Tempura originated in Japan but has become a beloved staple in global kitchens. Its appeal lies in its simplicity: fresh shrimp, a whisper-thin batter, and quick frying. Serve it with a dipping sauce or pile it onto a bowl of rice or noodles for a complete meal. However you enjoy it, you’ll appreciate how easy and quick it is to master.

What Kind of Shrimp Should I Use?

For the best results, choose large or extra-large raw shrimp, peeled and deveined. Keeping the tails on gives them that classic tempura look and makes them easy to pick up and dip. Fresh or frozen shrimp both work—if using frozen, just make sure they’re fully thawed and patted dry before you begin.

Ingredients for the Crispy Shrimp Tempura

Shrimp – The star of the show. Choose large, deveined shrimp with tails on for the best texture and presentation.

All-Purpose Flour – Forms the base of the batter and helps create that delicate, crunchy coating.

Cornstarch – Lightens the batter and contributes to its airy crispiness.

Egg – Helps bind the batter together and adds a bit of richness.

Cold Sparkling Water – The secret to that lacy, bubbly texture. The colder, the better!

Baking Powder – Just a small amount for added lift in the batter.

Salt – Enhances the natural sweetness of the shrimp.

Oil for Frying – Use a neutral oil with a high smoke point like vegetable or canola oil.

How To Make the Crispy Shrimp Tempura

Step 1: Prep the Shrimp

Peel and devein the shrimp if not already done. Pat them dry with paper towels and lightly dust them with cornstarch to help the batter stick.

Step 2: Mix the Batter

In a bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, lightly beat the egg and mix it with cold sparkling water. Gently stir the wet mixture into the dry ingredients until just combined. Do not overmix—lumps are okay!

Step 3: Heat the Oil

In a deep skillet or heavy pot, heat oil to 350°F (175°C). Use a thermometer for accuracy to avoid soggy or burnt tempura.

Step 4: Fry in Batches

Dip each shrimp into the batter, letting any excess drip off. Carefully place them in the hot oil and fry for 2–3 minutes until golden and crispy. Don’t overcrowd the pan.

Step 5: Drain and Serve

Transfer fried shrimp to a wire rack or paper towels. Serve immediately with dipping sauce or alongside rice and veggies.

Serving and Storing Crispy Shrimp Tempura

Shrimp tempura is best enjoyed hot and fresh, served with soy sauce, tempura dipping sauce, or even spicy mayo. You can pair it with sushi rolls, ramen, or a fresh salad for a light meal. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 375°F to bring back that signature crisp.

Frequently Asked Questions

How do I keep the batter light and crispy?

Use ice-cold sparkling water and don’t overmix the batter. Keeping some lumps is key to that airy texture.

Can I use other vegetables or seafood?

Absolutely. Try the same batter on zucchini, sweet potatoes, or calamari.

What oil is best for frying tempura?

Use a neutral oil like canola, vegetable, or peanut oil for clean, crisp results.

Can I make the batter ahead of time?

It’s best to make the batter just before frying to keep the bubbles fresh and batter cold.

Why is my tempura soggy?

The oil might not be hot enough, or the batter could be too thick. Make sure your oil is at 350°F and don’t overload the pan.

Can I freeze shrimp tempura?

Tempura is best fresh, but you can freeze leftovers. Reheat in an oven or air fryer for the best texture.

Want More Appetizer Ideas?

If you’re into crunchy starters and crowd-pleasers, check out these delicious recipes:

Korean BBQ Meatballs with Spicy Mayo Dip for a bold twist.
Garlic Parmesan Cheeseburger Bombs packed with cheesy goodness.
Chicken Street Tacos for a quick handheld delight.
Avocado Mozzarella and Tomato Grilled Cheese for something melty and fresh.

Save This Pin + Share Your Results

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And let me know in the comments how yours turned out. Did you add a special dipping sauce? Maybe mix in some veggies? I love hearing your spins on the classics. Ask questions too—we’re all here to cook better together!

Crispy Shrimp Tempura

Author: Jam Scott
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This Crispy Shrimp Tempura is a light and crunchy appetizer that’s easier to make at home than you’d think. With a batter that’s airy and delicate, and shrimp that stays tender and juicy, it delivers on texture and flavor in every bite. Perfect for sushi night or as a crunchy side for any Asian-inspired meal.

Ingredients

1 lb large shrimp, peeled and deveined (tails on)

1/2 cup all-purpose flour

1/4 cup cornstarch (plus extra for dusting shrimp)

1 large egg

3/4 cup cold sparkling water

1/2 tsp baking powder

1/4 tsp salt

Neutral oil for frying (vegetable or canola)

Instructions

Prep the Shrimp: Pat shrimp dry and dust lightly with cornstarch.
Make the Batter: In a bowl, whisk flour, cornstarch, baking powder, and salt. In another bowl, beat the egg and mix with sparkling water. Combine the wet and dry mixtures without overmixing.
Heat the Oil: Heat oil in a deep skillet or pot to 350°F (175°C).
Batter and Fry: Dip each shrimp in the batter, then fry in small batches for 2–3 minutes or until golden and crispy.
Drain and Serve: Transfer to a wire rack or paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers