Light & Crispy Japanese Shrimp Tempura Recipe

If you’ve ever enjoyed Japanese cuisine, chances are you’ve fallen in love with Japanese Shrimp Tempura — those golden, crispy shrimp that stay light and airy with every bite. This authentic Tempura recipe brings that restaurant-quality crunch right to your kitchen.

Unlike heavily fried dishes, tempura is known for its delicate, flaky coating and tender, juicy shrimp inside. Whether you serve it as an appetizer, over rice in a bento box, or alongside udon noodles, this easy Shrimp Tempura recipe is a guaranteed crowd-pleaser.

In this guide, I’ll show you how to make perfect tempura shrimp at home — with tips for achieving that signature crunch, the right shrimp size to use, and how to master the light, airy batter.

Why You’ll Love This Recipe

• Crispy, golden perfection every time — no soggy batter!
  
• Uses simple pantry ingredients — flour, cornstarch, egg, and ice water.
  
• Ready in just 35 minutes — ideal for busy weeknights or weekend gatherings.
  
• Restaurant-quality results without special equipment.
  
• Customizable: pair it with vegetable tempura, rice bowls, or noodles.
  

Japanese Tempura Recipe

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Category

Appetizer, Main Dish

Cuisine

Japanese

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

285

Make light, crispy Japanese Shrimp Tempura at home! This easy Ebi Tempura recipe features tender shrimp in a delicate, golden batter—perfect for any occasion.

Author:

Guiseppe

Ingredients

For the Shrimp:

• 20–25 large shrimp, peeled, deveined (tail-on)
• Flour for dredging

For the Tempura Batter:

• 1 cup all-purpose or cake flour (low-protein flour preferred)
• ¼ cup cornstarch
• 1 large egg
• 1¼ cups ice-cold water

For Frying:

• Neutral oil (vegetable or canola), about 2 inches deep in pot

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Directions

1. Peel and devein shrimp, leaving tails intact.
2. Make 4–6 shallow slits on the underside to straighten the shrimp.
3. Press along the back of each shrimp to “pop” the muscles and keep it flat.
4. Pat dry thoroughly with paper towels.
5. In a small bowl, whisk the egg and ice-cold water together.
6. In another bowl, mix flour and cornstarch.
7. Pour the wet ingredients into the dry and gently whisk — do not overmix. Some lumps are fine.
8. Keep the bowl in an ice bath to maintain the cold temperature.
9. Heat oil in a deep pot or Dutch oven to 375°F (190°C).
10. Lightly coat shrimp in flour and shake off excess.
11. Hold each shrimp by the tail, dip into the batter, and let excess drip off.
12. Carefully lower shrimp into the oil — fry 3–4 at a time to avoid overcrowding.
13. Drizzle a bit of extra batter over the shrimp while frying to create that crispy, bubbly texture.
14. Fry until golden brown, about 2 minutes per batch.
15. Remove and drain on a wire rack or paper towels.

Recipe Note

Chef Tips

• Keep it cold: Always use ice-cold water to prevent gluten from forming (which makes batter chewy).
  
• Don’t overmix: A few lumps in the batter are okay — it keeps the texture light and crisp.
  
• Clean oil between batches: Strain out loose batter bits to keep your oil fresh and clear.
  
• Straight shrimp = pretty plating: Flattening helps the shrimp fry evenly and stay picture-perfect.
  

Serving Suggestions

• Serve hot with tentsuyu dipping sauce (a mix of dashi, soy sauce, and mirin).
  
• Pair with steamed rice, miso soup, or cold soba noodles.
  
• Add to sushi rolls or a tempura bento box for a complete Japanese meal.
  

Storage & Reheating

• Refrigerate: Store leftover tempura in an airtight container for up to 2 days.
  
• Reheat: Bake in a 375°F oven for 5–7 minutes to restore crispiness. Avoid microwaving — it will soften the coating.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

285

Amount/Serving % Daily Value

Carbs

20 grams

7%

Protein

20 grams

40%

Fat

15 grams

19%