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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

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.

Nutrition Facts

891.2 calories; 16.4 g protein; 25.3 g carbohydrates; 138.6 mg cholesterol; 224.6 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2010
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. Read More
(41)

Most helpful critical review

Rating: 1 stars
09/14/2010
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. Read More
(32)
35 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
03/08/2010
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. Read More
(41)
Rating: 1 stars
09/14/2010
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. Read More
(32)
Rating: 5 stars
02/24/2010
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! Read More
(26)
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Rating: 1 stars
02/28/2011
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. Read More
(12)
Rating: 5 stars
10/13/2010
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 Read More
(11)
Rating: 5 stars
07/21/2010
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. Read More
(10)
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Rating: 1 stars
08/24/2010
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. Read More
(9)
Rating: 4 stars
04/05/2010
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. Read More
(8)
Rating: 4 stars
11/10/2011
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. Read More
(8)