Shrimp Tempura Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a succulent and tender bite.

All-purpose flour: This forms the base of the batter, giving it structure and a light texture.

Cold water: Essential for keeping the batter light and airy, ensuring a crispy coating.

Egg: Beaten to help bind the batter together and add richness.

Baking powder: This leavening agent helps create a light and crispy texture in the batter.

Salt: Enhances the flavor of the batter and the shrimp.

Vegetable oil: Used for frying, it should be heated to the right temperature for the perfect crispiness.

To achieve a light and crispy tempura batter, ensure the water used is ice-cold. This helps to prevent the gluten in the flour from developing too much, which can make the batter heavy. Additionally, when mixing the batter, do not overmix; a few lumps are perfectly fine. This will help maintain the delicate texture of the shrimp tempura.

• peeled and deveined shrimp - Substitute with tofu: Tofu can mimic the texture of shrimp when fried and is a great vegetarian alternative.

• peeled and deveined shrimp - Substitute with chicken strips: Chicken strips can provide a similar protein content and texture when fried.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier batter which is often used in traditional tempura recipes.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a similar crispy texture and is gluten-free.

• cold water - Substitute with sparkling water: Sparkling water adds extra air to the batter, making it lighter and crispier.

• cold water - Substitute with beer: Beer can add a unique flavor and carbonation, making the batter light and crispy.

• large beaten egg - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can mimic the binding properties of eggs and is suitable for vegans.

• large beaten egg - Substitute with flaxseed meal and water: A mixture of flaxseed meal and water can act as a vegan egg substitute, providing binding and some moisture.

• baking powder - Substitute with club soda: Club soda can provide the leavening effect needed to make the batter light and airy.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder, so you can use it in place of both all-purpose flour and baking powder.

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

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and can add 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, separating layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the shrimp tempura within 2-3 days.
• For longer storage, arrange the shrimp tempura in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp tempura to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness.
• When ready to enjoy, reheat the shrimp tempura in a preheated oven at 375°F (190°C) for 10-12 minutes, or until crispy and heated through.
• Avoid microwaving as it can make the batter soggy and lose its signature crunch.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover shrimp tempura on a baking sheet lined with parchment paper.
  3. Bake for about 10-12 minutes, flipping halfway through to ensure even reheating.
  4. Remove from the oven and let cool slightly before serving. This method helps retain the crispiness of the tempura.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the shrimp tempura in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Remove and let cool slightly before serving. This method is quick and keeps the tempura crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the shrimp tempura in the skillet and cook for 2-3 minutes on each side, until heated through.
  4. Remove from the skillet and drain on paper towels before serving. This method is great for a quick reheat while maintaining some crispiness.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the shrimp tempura on the toaster oven tray.
  3. Toast for about 8-10 minutes, flipping halfway through.
  4. Remove and let cool slightly before serving. This method is convenient and effective for small batches.

• Microwave Method (Least Recommended):

  1. Place the shrimp tempura on a microwave-safe plate lined with a paper towel.
  2. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  3. Remove and let cool slightly before serving. Note that this method may result in a less crispy texture.

• Deep fryer: A device to heat the oil to the required temperature for frying the shrimp.

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

• Thermometer: Used to ensure the oil reaches and maintains the correct temperature of 350°F (175°C).

• Mixing bowl: A bowl to whisk together the batter ingredients.

• Whisk: A tool to mix the flour, cold water, beaten egg, baking powder, and salt until smooth.

• Tongs: Used to dip the shrimp into the batter and place them into the hot oil.

• Paper towels: Used to drain the excess oil from the fried shrimp.

• Plate: A surface to place the paper towels and the fried shrimp for draining.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This makes the process smoother and faster.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

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

Keep batter cold: Use ice-cold water for the batter to maintain its crispiness, which helps in faster frying.

Batch frying: Fry multiple shrimp at once, but don't overcrowd the pot to maintain the oil temperature.