Shrimp Tempura Recipe -
Shrimp Tempura Recipe
  • READY IN 1 hr

Shrimp Tempura

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 shrimp Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    1 hr


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2004

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 sesame oil for our dipping sauce. Family was thrilled!!

Most Helpful Critical Review
Jan 26, 2011

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!

Jun 02, 2009

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 adhere.

Oct 18, 2003

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

Mar 21, 2007

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 some sesame seeds to the batter.

Jan 19, 2005

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. Excellent for chicken, too. It can be a bit messy when cooking (skimming the oil between batches helps), but I think it's worth the mess.

May 14, 2006

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 stuck perfectly and was SO tasty. The onion rings were good too, but for that particular veggie the batter was a tiny bit too thin. It was SO good though. And perfect since we always have everything on hand anyways. I have already passed this recipe on to my mom! Its wonderful!

Oct 19, 2010

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 sticking... pat dry the shrimp and dredge in white flour before dipping in batter, the standard procedure for frying, and you will be good to go. Bravo.


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  • Calories
  • 574 kcal
  • 29%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 48.3 g
  • 74%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 424 mg
  • 17%

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

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