Tempura Shrimp

Name: Tempura Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb large raw shrimp, peeled, scored; 1/4 cup cornstarch; 1 large egg yolk, beaten; 1 cup ice water; 1 cup all-purpose flour, sifted; 4 cups vegetable oil

Crispy and airy Japanese battered shrimp served golden brown. Perfect as an appetizer or paired with a light dipping sauce.

30 minMediumServes 4320 cal/serving

JapaneseAppetizerStovetopPescatarianHalal-friendlyDairy-FreeNut-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

1 lb large raw shrimp, peeled, scored
1/4 cup cornstarch
1 large egg yolk, beaten
1 cup ice water
1 cup all-purpose flour, sifted
4 cups vegetable oil

Instructions

1

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 340 degrees F.
2

Dust 1 lb peeled, scored large raw shrimp lightly with 1/4 cup cornstarch and shake off any excess.
3

Whisk 1 beaten large egg yolk and 1 cup ice water together in a bowl, then fold in 1 cup sifted all-purpose flour until barely mixed.
4

Dip large raw shrimp into the batter and fry in the hot vegetable oil for 2 to 3 minutes until cooked through to an internal temperature of 145 degrees F.
5

Drain the cooked large raw shrimp on a wire rack and serve immediately.

Questions

Can I make Tempura Shrimp gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Tempura Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tempura Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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