New this month
Get the Allrecipes magazine just $7.99

Shrimp Tempura


"Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables."
Added to shopping list. Go to shopping list.


1 h servings 574 cals
Original recipe yields 4 servings (8 shrimp)


  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 48.3 g
  • 74%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
  2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
  3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
  4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.


  • 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 may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 84
  1. 103 Ratings

Most helpful positive review

Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of...

Most helpful critical review

Good recipe, the key is not to marinate the shrimp though! or at least that's the way I liked it! when marinated it tasted way too soury, not they way they serve it in a Japanese restaurant!

Most helpful
Most positive
Least positive

Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of...

Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter ad...

Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets.

Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot, otherwise they come out greasy and gummy. I added a little sesame seed oil to the marinade than added so...

Great recipe. Husband loved it. Didn't have any rice wine on hand, so I used 1/4 cup rice wine vinegar & 1/4 cup sherry. Shrimp tasted just like the ones at our favorite Japanese restaurant. ...

We did not use this batter recipe for shrimp, and omitted the marinate, but i used the basic tempura batter on onion rings and chicken and it was lovely. It worked the best on the chicken, it st...

Amazingly authentic tempura. I substituted sesame oil for shortening and added some toasted sesame seeds like another reviewer... Fantastic. For those of you having trouble with the batter sti...

We enjoyed this batter a lot! I used it on vegetables and it was great. Some of the veggies soaked up too much of the vinegar though!

Yum! I made the tempura batter for a fondue dinner and it was a huge hit. Very easy to prepare, clung well to the dippers, and fried up beautifully. Thanks!