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Shrimp Tempura

Crispy shrimp tempura. It's all about the batter and we have a secret ingredient that makes this batter light and airy.

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Equipment List

  • 8 quart Saucepan
  • Skimmer spoon
  • Baking sheet
  • Cooling rack
  • Paper towel
  • Two bowls
  • Shallow dish
  • Plate
  • Chopsticks


  • Dreging for shrimp
    • 1/4 c flour
    • 1/2 tsp salt
    • 10 shrimp
      - peeled and deveined. 16-20 size.
  • Batter
    • 2 egg yolks
      - keep cold
    • 1/2 c cornstarch
    • 3/4 c flour
    • pinch of salt
    • 12 oz club soda
      - cold
    • 1 Tbsp vegetable oil
  • Frying
    • 20 oz Canola oil
  • Tempura Sauce
    • Tempura Sauce
      - in the asian food aisle at the grocery store
    • daikon
      - optional - grated
    • green onion
      - optional - garnish finely chopped

Preparation Instructions

  • Measure ingredients. Set aside.
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  • Prepare shrimp. Thaw, peel and devein the shrimp. Dry with paper towel. Make slits along the front and back to keep the shrimp from curling during frying.
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  • Dredge the shrimp. Place 1/4 c of flour with a pinch of salt in a shallow dish place. Lay shrimp in flour and dust both sides with flour then dust off any remainder flour on the shrimp. You want it to be a light dusting.
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  • Prepare eggs. Crack eggs and keep egg yolks. Keep egg yolks cold. Using two bowls - keep a bowl of ice under the egg yolk bowl.
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  • Prepare batter. In the egg yolk bowl, add a pinch of salt, and corn starch. Slowly incorporate the club soda (secret ingredient) until combined. Sift flour over mixture and gently mix (do not whisk).Using chopsticks combine mixture. It is okay if it is a little lumpy. Keep cold while using.
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  • Fill saucepan with canola oil. Place on stovetop.
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  • Batter the shrimp. Start battering when the oil has reached 340 degrees. Batter as needed. Do not batter ahead of time. Place shrimp gently in the batter and move it back and forth until it is covered completely.
  • Prepare cooling rack for shrimp. Get baking sheet pan then place paper towel on the baking sheet. Place cooling rack on baking sheet pan.

Cooking Instructions

  • Preheat to 326°F
  • Gently move the battered shrimp back and forth in the hot oil. Then gently place in oil.
  • Add the next battered shrimp
  • Add the next battered shrimp
  • Using the skimmer, clean the oil of any little tempura pieces
  • Flip ingredients
  • Flip ingredients
  • Flip ingredients
  • Remove from heat.

Finishing Instructions

  • Place shrimp on a baking sheet with a paper towel on it then a cooling rack on top. This help to keep shrimp crispy.
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  • Prepare tempura sauce. Pour tempura sauce in a small dipping bowl then add grated daikon and chopped green onion for garnish. Serve it warm or room temperature.
  • You can eat the shrimp tempura with rice or with udon or any other noodles.