Shrimp Tempura Recipe

Flour: The base of the batter, providing structure and crispiness.

Ice-cold water: Essential for creating a light and airy batter.

Egg: Adds richness and helps bind the batter.

Shrimp: The star of the dish, should be large, peeled, and deveined.

Vegetable oil: Used for frying, ensures a crispy and golden finish.

When preparing shrimp tempura, ensure that the batter remains cold by placing the mixing bowl over a larger bowl filled with ice. This helps create a light and crispy texture. Additionally, avoid overcrowding the fryer, as this can lower the oil temperature and result in greasy shrimp. Fry in small batches for the best results.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter, crispier texture that is more traditional for tempura.

• ice-cold water - Substitute with club soda: Club soda adds extra lightness and airiness to the batter due to its carbonation.

• beaten egg - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can mimic the binding properties of eggs and is a great vegan alternative.

• peeled and deveined large shrimp - Substitute with large mushrooms: Large mushrooms can provide a similar texture and umami flavor, making them a good vegetarian substitute.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying tempura.

• Allow the shrimp tempura to cool completely before storing. This prevents condensation, which can make the batter soggy.
• Place the cooled shrimp tempura in an airtight container. For best results, use a container that fits the shrimp snugly to minimize air exposure.
• If you plan to store the shrimp tempura for more than a day, consider wrapping each piece in parchment paper before placing it in the container. This helps maintain the crispy texture.
• Store the container in the refrigerator if you plan to consume the shrimp tempura within 2-3 days. For longer storage, freezing is recommended.
• To freeze, arrange the shrimp tempura in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the shrimp are frozen solid.
• Once frozen, transfer the shrimp tempura to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen shrimp tempura on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
• Alternatively, you can reheat the shrimp tempura in an air fryer at 375°F (190°C) for 5-7 minutes for a quick and crispy result.
• Avoid microwaving the shrimp tempura as it can make the batter soggy and chewy.

• Preheat your oven to 375°F (190°C). Place the shrimp tempura on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through to ensure even crispiness.

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and heat the shrimp tempura for 5-7 minutes. This will help maintain the crispy texture.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp tempura for about 3-4 minutes on each side until they regain their crispiness.

• If you prefer using a toaster oven, preheat it to 375°F (190°C). Place the shrimp tempura on the toaster oven tray and heat for 8-10 minutes, turning once to ensure they are evenly heated.

• Avoid using the microwave as it can make the shrimp tempura soggy. If you must, place a paper towel on a microwave-safe plate, add the shrimp tempura, and cover with another paper towel. Microwave on medium power for 1-2 minutes, checking frequently.

• Deep fryer: A device used to heat the oil to the required temperature of 350°F (175°C) for frying the shrimp.

• Mixing bowl: A bowl used to whisk together the flour, ice-cold water, and beaten egg to create the batter.

• Whisk: A utensil used to combine the flour, ice-cold water, and beaten egg without overmixing.

• Tongs: A tool used to dip each shrimp into the batter and to carefully place the battered shrimp into the hot oil.

• Paper towels: Used to drain the excess oil from the fried shrimp after they are removed from the deep fryer.

• Plate: A dish used to serve the shrimp tempura immediately after frying.

Prepare ingredients in advance: Measure and prepare all ingredients before starting. This ensures a smooth cooking process.

Use a thermometer: Keep a thermometer handy to quickly check the oil temperature, ensuring it stays at 350°F.

Preheat oil: Start heating the oil while you prepare the batter to save time.

Batch frying: Fry shrimp in batches to avoid overcrowding, which helps them cook evenly and quickly.

Drain properly: Use a wire rack instead of paper towels to drain excess oil, keeping the shrimp crispy.