Shrimp Tempura Recipe

All-purpose flour: This forms the base of the batter, providing structure and crispiness.

Ice-cold water: Essential for creating a light and airy batter, ensuring the shrimp fry up crispy.

Beaten egg: Helps bind the batter together and adds richness.

Large shrimp: The star of the dish, these should be peeled and deveined for ease of eating.

Vegetable oil: Used for frying, it has a high smoke point and neutral flavor, perfect for achieving a golden-brown crust.

When preparing shrimp tempura, ensure that the batter remains cold by placing the mixing bowl over a larger bowl filled with ice. This helps to create a light and crispy coating. Additionally, avoid overcrowding the fryer to maintain the oil temperature and achieve an even golden brown finish on each piece.

• all-purpose flour - Substitute with rice flour: Rice flour will give the tempura a lighter and crispier texture, which is more traditional for tempura batter.

• ice-cold water - Substitute with club soda: Club soda adds extra bubbles to the batter, making it even lighter and crispier.

• beaten egg - Substitute with carbonated water: Carbonated water can help achieve a similar light and airy texture in the batter without using eggs, suitable for those with egg allergies.

• peeled and deveined large shrimp - Substitute with peeled and deveined large prawns: Prawns have a similar texture and flavor to shrimp, making them an excellent substitute.

• peeled and deveined large shrimp - Substitute with calamari rings: Calamari rings provide a different but equally delicious seafood option for tempura.

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

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle, nutty flavor to the 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. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 2 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. Freeze until solid, about 1-2 hours.
• Transfer the frozen shrimp tempura to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• 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, reheat in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through for even crispiness.
• Avoid microwaving, as it can make the batter soggy and lose its signature crunch.

• 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 reheating.
• Use an air fryer set to 350°F (175°C). Arrange the shrimp tempura in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through for even crispiness.
• For a quick stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp tempura for 2-3 minutes on each side until crispy.
• If you prefer using a toaster oven, set it to 375°F (190°C). Place the shrimp tempura on the rack or a baking sheet and heat for 8-10 minutes, turning once for even reheating.
• Avoid using the microwave as it can make the shrimp tempura soggy. If you must, place the shrimp tempura on a microwave-safe plate lined with a paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Mixing bowl: Use this to whisk together the flour, ice-cold water, and beaten egg until just combined.

• Whisk: Essential for combining the flour, ice-cold water, and beaten egg without overmixing.

• Deep fryer: Ideal for heating the vegetable oil to the precise temperature of 350°F (175°C).

• Large pot: An alternative to a deep fryer for heating the vegetable oil.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct frying temperature.

• Tongs: Handy for dipping each shrimp into the batter and placing them into the hot oil.

• Paper towels: Necessary for draining the fried shrimp to remove excess oil.

• Plate: Use this to serve the shrimp tempura immediately after frying.

Prepare ingredients in advance: Have all ingredients measured and ready before you start. This will streamline the process.

Use a thermometer: Using a thermometer ensures the oil is at the right temperature, reducing guesswork and cooking time.

Keep batter cold: Place the batter bowl in a larger bowl filled with ice to keep it cold, ensuring a crispier result.

Fry in batches: Fry shrimp in small batches to maintain oil temperature and cook them evenly.

Dry shrimp well: Pat the shrimp dry with paper towels before dipping in batter to help it adhere better.