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Crispy Shrimp Tempura Recipe Easy Homemade with Tangy Dipping Sauce

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A quick and easy recipe for crispy shrimp tempura with a light, airy batter and a tangy dipping sauce. Perfect for weeknights or entertaining, this dish delivers a satisfying crunch and bold flavor.

Ingredients

Scale
  • 16 large shrimp, peeled and deveined (tails on for grip and presentation)
  • Pinch of salt (to season before battering)
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 1 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup ice-cold sparkling water
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup soy sauce (low sodium if preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin (or substitute with a pinch of sugar and water)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sugar
  • Optional: a few drops of sesame oil

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels. Lightly season with salt. If the shrimp are large, make shallow slits on the inner curve to prevent curling during frying.
  2. In a mixing bowl, lightly beat the egg. Add the ice-cold sparkling water. Sift the flour, baking powder, and salt together, then gently fold into the egg mixture. The batter should be lumpy and cold—don’t overmix.
  3. Pour vegetable oil into a wok or deep frying pan to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer if available, or test with a small drop of batter—it should sizzle and float.
  4. Working in batches, dip each shrimp into the batter, allowing excess to drip off. Carefully place shrimp into hot oil. Fry about 2–3 minutes per side until golden and crisp. Avoid overcrowding the pan.
  5. Use a slotted spoon to transfer shrimp to paper towels or a wire rack to drain excess oil. Let rest for a minute or two to maintain crunch.
  6. While frying, whisk soy sauce, rice vinegar, mirin, grated ginger, sugar, and sesame oil in a small bowl until sugar dissolves. Adjust to taste.
  7. Serve the crispy shrimp tempura immediately with the tangy dipping sauce on the side. Garnish with chopped scallions or sesame seeds if desired.

Notes

Keep the batter cold by placing the bowl over ice if frying in batches to maintain crispiness. Maintain oil temperature around 350°F to avoid greasy or burnt tempura. Use a wire rack to drain excess oil for a crisper result. Do not overmix the batter; lumps are good. Fresh shrimp preferred but thawed frozen shrimp works well. Reheat leftovers in the oven to keep crisp.

Nutrition

Keywords: shrimp tempura, crispy shrimp, tempura batter, dipping sauce, easy shrimp recipe, Japanese appetizer, fried shrimp

Find it online: https://elvafood.com/crispy-shrimp-tempura-recipe-easy-homemade-with-tangy-dipping-sauce/