Shrimp tempura was my first introduction to Japanese food. When I was a child, it was always a treat to order the shrimp and vegetable tempura from our favorite Japanese restaurant. While I enjoy a wider range of Japanese food as an adult, I still love the light, crispy batter of shrimp tempura dipped in tempura dipping sauce (tentsuyu).
While making shrimp tempura may seem out of reach for many, with a little practice it’s pretty simple to make. In this article we will take you step-by-step through the process of making delicious shrimp tempura.
Table of Contents
What is Shrimp Tempura?
Shrimp tempura consists of large shrimp that have been straightened, dipped in a cold flour and egg batter, and deep fried in vegetable oil. The resulting dish is a perfectly fried piece of shrimp with a light crispy batter. Shrimp tempura is often served with vegetable tempura as well as well as a tempura dipping sauce called tentsuyu.
Check out the following article for a great tempura dipping sauce recipe: Authentic Tempura Dipping Sauce (Tentsuyu).
Popularized in outdoor marketplaces in Tokyo (Edo), shrimp tempura has become a staple of Japanese cuisine. Introduced to Japan by the Portuguese in the late 1600’s, tempura quickly became a popular way to prepare the abundance of seafood in seaside and river markets. Because this style of cooking was deemed a fire hazard, it was restricted to outdoor stands until the mid 1800’s.
Today, tempura shops are popular throughout Japan with each region specializing in their take on the classic cooking method using local ingredients. While a wide range of seafood is used in tempura, shrimp tempura is the most popular seafood tempura worldwide.
What is the Hanaage Tempura Style?
If you order shrimp tempura in most Japanese restaurants in the US, you will notice that it’s served with lots of crispy crumbs attached to the shrimp. The chef achieves this by adding excess batter to the shrimp while it is cooking in the oil. Many chefs will hold the shrimp by the tail, add the excess batter to the oil and quickly drag the shrimp through the batter in the oil so the excess batter sticks to the shrimp. This method is called the hanaage technique.
While popular in Japanese restaurants outside Japan, in Japan this method is rarely used. Personally, I prefer my shrimp tempura with fewer crispy crumbs. I may use a chopstick to add a little extra batter to the shrimp when it floats to the top of the oil. However, I think it tastes great without adding any extra batter as well.
Can you Make Shrimp Tempura Gluten-Free?
For all of our gluten-free cooks out there, you are in luck as you can make delicious shrimp tempura that is gluten-free. By substituting the flour used in the batter and to dredge the shrimp with a gluten-free one-for-one substitute, you can achieve the same flavor and texture in your shrimp tempura that you would expect from its glutinous counterparts served in Japanese restaurants.
How to Make Shrimp Tempura
Making shrimp tempura can be broken down to three main processes: preparing and stretching the shrimp, making the batter, and coating the shrimp in batter and frying in oil.
The two things to keep in mind when making any tempura is to make sure the batter is cold before cooking and make sure your oil is at the right temperature. I heat the oil on medium heat to 350 degrees when making shrimp tempura. If the batter is cold and the oil is at the right temperature, your shrimp tempura will cook all the way through, have the right crispy texture, and not be too oily.
Below are step-by-step instructions along with pictures of each step in the process.
Stretch the Shrimp
1. Remove shells from shrimp, leaving the tails on. Remove the spiky part of the tail closest to the back as that can pop when frying.
2. Devein the shrimp. To do this, use a sharp knife to cut along the back of the shrimp about 1/4 of the way through to expose the vein. Once exposed, scrape out the vein with your knife.
3. Use your knife to scrape the black liquid out of the tail as this liquid can also cause the shrimp to pop during frying. Rinse the shrimp and dry thoroughly with a paper towel.
4. Stretch the shrimp. You can do this by using a sharp knife to cut slits along the belly of shrimp from the head to the tail. Then use your fingers to press the shrimp against the cutting board. You should feel the shrimp muscles cracking each time you press down straightening the shrimp.
Prepare Tempura Batter
1. In a sauce pan, heat vegetable oil on medium heat to 350 degrees.
2. Assemble the ingredients and chill the water. You may need to add ice if you don’t have access to very cold water. However, make sure to remove ice cubes before combining with egg.
3. Crack the egg into a bowl and beat until the yolk and white are combined.
4. Add cold water to the egg and mix well.
5. Sift flour into the egg and water mixture.
6. Using a spoon or chopstick, lightly mix making sure not to over stir. The batter should be combined but a little lumpy.
Prepare shrimp tempura
1. Put the remaining cup of flour into a bowl or plate. Dip the shrimp into the flour making sure the entire piece of shrimp is coated in flour. This helps the batter to stick to the shrimp.
2. Holding by the tail, dip each shrimp into the batter ensuring the piece is evenly coated. Then gently drop the shrimp into the vegetable oil, cooking for around a minute to a minute and a half, or until the batter is slightly crunchy and the shrimp is cooked through. Once done, place on a plate covered with two or three paper towels to help soak up any excess oil. Repeat this process for all shrimp.
3. Cool and discard the remaining oil when complete.
4. Serve and enjoy: I usually serve with tempura sauce.
Shrimp Tempura Recipe
Shrimp Tempura Recipe
Equipment
- 1 Pot for frying shrimp tempura
- 1 Mixing bowl
- 1 Sharp knife
Ingredients
- 16 Pieces Shrimp Size – 13 to 15 per pound
- 6 cups Vegetable oil
- 2 cups All purpose flour
- 1 Egg Large
- 1 cup Water Ice cold
Instructions
Stretch the Shrimp
- Remove shells from shrimp, leaving the tails on. Remove the spiky part of the tail closest to the back as that can pop when frying.
- Devein the shrimp. To do this, use a sharp knife to cut along the back of the shrimp about 1/4 of the way through to expose the vein. Once exposed, scrape out the vein with your knife.
- Use your knife to scrape the black liquid out of the tail as this liquid can also cause the shrimp to pop during frying. Rinse the shrimp and dry thoroughly with a paper towel.
- Stretch the shrimp. Use a sharp knife to cut shallow slits along the belly of shrimp from the head to the tail. Then use your fingers to press the shrimp against the cutting board. You should feel the shrimp cracking each time you press down straightening the shrimp.
Prepare Tempura Batter
- In a sauce pan, heat 6 cups of vegetable oil on medium heat to 350 degrees.
- Assemble the ingredients and chill the water. You may need to add ice if you don't have access to very cold water. However, make sure to remove ice cubes before combining with egg.
- Crack the egg into a mixing bowl and beat until the yolk and white are combined.
- Add cold water to the egg and mix well. I sometimes will use a strainer to catch the ice cubes as I pour the water into the bowl.
- Sift one cup of flour into the egg and water combination.
- Using a spoon or chopstick, lightly mix making sure not to over stir. The batter should be mixed but a little lumpy.
Prepare shrimp tempura
- Put the remaining cup of flour into a bowl or plate. Dip the shrimp into the flour making sure the entire piece of shrimp is coated in flour. This helps the batter to stick to the flour.
- Holding by the tail, dip each shrimp into the batter ensuring the piece is evenly coated. Then gently drop the batter into the vegetable oil, cooking for around a minute to a minute and a half, or until the batter is slightly crunchy and the shrimp is cooked through. Once done, place on a plate covered with two or three paper towels to help soak up any excess oil. Repeat this process for all shrimp.
- Discard the remaining oil when complete.
- Serve and enjoy: I usually serve with tempura sauce.
Video
Notes
- It’s important to make sure that you remove any excess water from your shrimp when making shrimp tempura as water makes the oil pop during cooking. In addition to properly drying the shrimp after you devein and rinse, it is also important to remove the spike from the tail as it often contains water. It’s also important to scrape out the black liquid from the tail as that often pops during cooking if the liquid is not removed.
- To make sure your tempura batter is nice and cold, I would make sure you coat and cook the shrimp right away after mixing the batter.
- Shrimp tempura is best served within a half an hour of cooking. You can warm up in the oven if you are within that time frame. If you are eating outside that time frame you can fry again in the oil for about 20 seconds to freshen it up immediately before serving.
Nutrition
Frequently Asked Questions
Is shrimp tempura good for you?
No. While shrimp is very healthy for you, shrimp tempura is coated in a batter and deep fried causing it to be higher in calories and fat.
Is shrimp tempura gluten-free?
If you order shrimp tempura at a restaurant, it will not likely be gluten-free. However, shrimp tempura is easily made gluten-free by substituting the flour in the batter and on the shrimp with a gluten-free one-for-one flour substitute.
Do they still eat shrimp tempura in Japan?
Yes. Tempura is widely popular throughout Japan. In fact, specialized tempura restaurants called tempura shops can be found in all regions of Japan. In addition, shrimp tempura can be found in traditional Japanese restaurants and is commonly cooked in Japanese homes.
Final Thoughts on Shrimp Tempura
Shrimp tempura is a distinctly Japanese dish that is popular worldwide. The light crispy batter combined with the savory flavor of the shrimp and salty flavor the tempura dipping sauce (tentsuyu) make shrimp tempura a true culinary treat. We hope that you have found this recipe and video helpful as you embark on your own shrimp tempura creations! Happy cooking!
For more great recipes check out the following articles:
Delicious Dragon Roll Sushi Recipe
Delicious Shrimp Tempura Roll Recipe
Delicious Crunchy Roll Sushi Recipe (Crunchy California Roll)
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