Ingredients
Scale
- 1 pound large shrimp: Fresh or frozen works fine, but make sure they’re peeled and deveined.
- 1 cup all-purpose flour: Forms the base of the batter.
- 1/4 cup cornstarch: Adds extra crispiness to the coating.
- 2 tablespoons baking powder: Helps the batter puff up beautifully during frying.
- 1/2 cup cold water: Keeps the batter light and prevents gluten development.
- 1 teaspoon kosher salt: Enhances the flavor of the shrimp.
- 1/4 teaspoon ground black pepper: Adds a subtle kick.
- Vegetable oil, for frying: Neutral-tasting oil like canola or peanut works best.
Instructions
- Prepare the Shrimp:
Rinse the shrimp under cold water and pat them dry with paper towels. This step is crucial because excess moisture can cause splattering during frying. - Make the Batter:
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper until well combined. Gradually pour in the ice-cold water, whisking continuously, until the batter is smooth and slightly runny. Don’t overmix just combine everything until there are no lumps. - Heat the Oil:
Pour vegetable oil into a large pot or deep fryer and heat it to 375°F. Maintaining the correct oil temperature is essential for achieving that golden-brown crispiness without greasiness. - Skewer and Coat the Shrimp:
Place each shrimp on a skewer lengthwise. This makes dipping and frying easier. Dip each shrimp into the batter, ensuring it’s evenly coated. Shake off any excess batter before carefully placing the shrimp into the hot oil. - Fry the Shrimp:
Fry the shrimp in small batches for 2–3 minutes, or until they’re golden brown and crispy. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy tempura. Use a slotted spoon or tongs to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil. - Serve:
Remove the shrimp from the skewers and serve immediately with your favorite dipping sauce.
Notes
- Keep Everything Cold: Use ice-cold water and chill your mixing bowl if possible. Cold batter ensures a lighter, crispier coating.
- Don’t Overcrowd the Pot: Fry in small batches to maintain the oil temperature. Overcrowding can lead to uneven cooking.
- Patience Pays Off: Take the time to pat the shrimp dry before coating them. Dry shrimp fry better and absorb less oil.
- Test the Oil Temperature: Use a thermometer to monitor the oil. If you don’t have one, drop a small amount of batter into the oil if it sizzles and rises quickly, the oil is ready.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 shrimp
- Calories: 78 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 35 mg