Reviewed: Nov. 10, 2011

I had 2 pounds of shrimp to cook so I doubled the recipe exactly. I used my deep fryer and kept the temperature at 375. When the shrimp came out they were delicious and crispy for a minute or two, then they began to get soggy. I had to do several batches so most of my shrimp were doomed to sogginess. I solved the problem by quickly dipping the battered shrimp in Panko bread crumbs before frying. These stayed crispy and were very good, but they were not exactly tempura shrimp anymore. This is a good recipe if you do a small amount and be sure to serve it immediately. I’m not sure, but I think this will be true of any tempura shrimp recipe.

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Reviewer:

Katie S

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Reviewed: 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.

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6 users found this review helpful

Reviewer:

Ilafeal13

Cooking Level: Intermediate

Reviewed: Oct. 12, 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

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5 users found this review helpful

Reviewer:

Mari

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Sep. 8, 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.

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9 users found this review helpful

Reviewer:

local46girl

Reviewed: Aug. 23, 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.

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6 users found this review helpful

Reviewer:

owlstj

Reviewed: Jul. 20, 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.

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7 users found this review helpful

Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 16, 2010

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.

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4 users found this review helpful

Reviewer:

kayleelyn

Reviewed: Jul. 5, 2010

This was a failure for me. No flavor, not crispy, didn't stick to my shrimp. I used my Fry Granpappy so the oil was fresh and hot. I fried up some fresh broccoli, vidalia onions, and zucchini along with the shrimp. I didn't overcrowd the fryer. The batter never looked like it was done, I expected a bit of browning, but none occurred. I've had so much better, I will not be making again.

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2 users found this review helpful

Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: May 16, 2010

For a bit more flavor I used 1/4 tsp each of salt, pepper and onion powder. I was using it on veggies so wanted a bit of flavor in the batter.

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3 users found this review helpful

Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 2, 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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6 users found this review helpful