Crispy Shrimp Tempura Recipe - Allrecipes.com
Crispy Shrimp Tempura Recipe
  • READY IN 35 mins

Crispy Shrimp Tempura

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins

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 More Reviews

Most Helpful Positive Review
Mar 08, 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.

 
Most Helpful Critical Review
Sep 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.

 
Feb 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!

 
Feb 28, 2011

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.

 
Oct 13, 2010

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

 
Jul 21, 2010

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 and my cast iron skillet. This recipe was awesome!! I flipped my veggies & shrimp in order to get a nice golden color on both sides.

 
Aug 24, 2010

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.

 
Apr 05, 2010

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 more salt for added flavor. Thanks for the recipe.

 

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Nutrition

  • Calories
  • 891 kcal
  • 45%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 81.5 g
  • 125%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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