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Crispy Shrimp Tempura

Rated as 4.03 out of 5 Stars
0

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

35 m servings 891
Original recipe yields 6 servings

Directions

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  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.

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.

Nutrition Facts


Per Serving: 891 calories; 81.5 25.3 16.4 139 225 Full nutrition

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Reviews

Read all reviews 21
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 clea...

Most helpful critical review

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 proble...

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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 clea...

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 proble...

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 ...

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.

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

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...

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.

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 mo...

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.