Since the first time I tried shrimp tempura I couldnt stop thinking about that tasty crunch and juicy shrimp inside. It’s this light, crispy batter around a succulent shrimp that just makes you wanna take another bite. It comes from Japan originally, but now you can find it in sushi bars and restaurants all over the world.
The story of shrimp tempura started back in the 16th century when some Portuguese missionaries showed Japanese cooks how to fry food in hot oil. That cooking trick got mixed with local ideas and soon tempura became a special dish in Japan. Over the years it got even more popular and today you see it everywhere from street stalls to fancy dinner places.
What is Shrimp Tempura?
Shrimp tempura is basically shrimp dipped in a simple batter then fried real quick at a high heat so it turns crispy but not greasy. The word “tempura” comes from a cooking style of frying things fast in very hot oil. The result is a light, almost airy shell on the outside and soft shrimp inside. That contrast makes it super popular.
To make it you use fresh shrimp and mix a batter with flour, cold water, and sometimes a bit of cornstarch or baking soda to help it get extra crisp. When you drop the shrimp in hot oil the batter puffs up around it and turns golden brown. That crunchy coating plus tender shrimp is why shrimp tempura is loved everywhere.
Freshness of shrimp is really important. You can use big wild-caught shrimp like tiger shrimp or smaller sweet kinds like white shrimp. Chefs try to pick shrimp that arent from overfished areas so they stay tasty and the sea stays healthy. Also you need an oil with a high smoke point, like vegetable or canola oil, so the batter dont burn.
The History of Shrimp Tempura
Shrimp tempura goes back to the 1500s when Portuguese visitors taught Japanese cooks how to deep-fry. Japanese chefs took that idea and adapted it, using light batter and local ingredients. That’s how tempura was born.
In the Edo period (1603–1868) tempura became street food you could grab on the go. Vendors sold it hot and fresh on skewers or plates. Soon people all over Japan loved it and started frying other veggies and seafood the same way. Today you find shrimp tempura in many countries, from food trucks to fancy restaurants, each with their own twist.
Nutritional Value of Shrimp Tempura
Shrimp tempura is a nice treat and even has some good stuff if you dont eat it too often.
Caloric Intake: A serving of shrimp tempura usually has around 300–400 calories depending on how much batter you use. Pairing it with veggies or brown rice helps balance it out.
Nutritional Benefits: Shrimp gives you protein (about 24 g per 100 g) plus minerals like iron, selenium, and vitamin B12. But watch out—fried food can add unhealthy fats. Having it with a salad or steamed veggies can make it healthier.
Essential Ingredients for Shrimp Tempura
Making great shrimp tempura means picking the best stuff and getting your batter just right.
Shrimp Selection: Go for fresh, large shrimp like tiger or white shrimp. They taste sweeter and hold up better in frying. Check if theyre wild-caught or farmed and pick the freshest.
Batter Composition: The batter is flour mixed with cold water (sometimes plus cornstarch or baking soda). Cold water stops the gluten from forming a tough dough so the batter stays light and crispy. A slightly lumpy mix is perfect.
Oil Selection: Use oils with a high smoke point so they dont break down at high heat. Vegetable oil, canola oil, or peanut oil work best to keep your tempura from getting greasy.
Detailed Shrimp Tempura Recipe
Here’s a simple recipe for making shrimp tempura at home.
Ingredients:
- 500 g large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup chilled water
- ½ cup cornstarch (optional)
- Vegetable oil for frying
- Salt to taste
- Dipping sauce (soy sauce or tentsuyu)
Directions:
- Prep the shrimp: Rinse shrimp under cold water and pat dry. Make small cuts on their back so they dont curl up.
- Mix the batter: Combine flour, cornstarch, and a pinch of salt. Slowly add cold water and stir just enough so it’s mixed but still a bit lumpy.
- Heat the oil: Fill a deep pot with 2–3 inches of oil. Heat it to about 180 °C (350 °F).
- Fry the shrimp: Dip each shrimp in batter, let excess drip off, then carefully place in hot oil. Fry in small batches for 2–3 minutes until golden and crisp.
- Serve: Drain on paper towels and serve right away with your dipping sauce.
Tips for Perfect Tempura:
- Keep oil temp steady with a thermometer.
- Always use ice-cold water in your batter.
- Don’t overcrowd the pan or the oil temp will drop and shrimp get soggy.
Serving Shrimp Tempura
After you’ve nailed your shrimp tempura, here are some fun ways to eat it.
Traditional Accompaniments: Dip it in soy sauce or tentsuyu (that’s a dashi-based sauce with soy and mirin). A bit of grated daikon or a squeeze of lemon also taste great.
Serving Ideas:
- On a sushi platter with other tempura veggies and fish.
- Over steamed rice or cold soba noodles, sprinkled with sesame seeds.
- In a salad with greens and a light dressing to balance the crunch.
FAQs about Shrimp Tempura
What is shrimp tempura made of? Shrimp tempura is shrimp coated in a light flour batter and deep-fried until golden and crispy.
Is shrimp tempura gluten-free? No, not if you use regular flour. But you can swap in gluten-free flour to make it work.
How do you make tempura batter? Mix equal parts flour and ice-cold water, sometimes adding cornstarch, and stir lightly until it’s a bit lumpy.
Can shrimp tempura be reheated? It’s best fresh, but you can crisp it back up in the oven. A microwave will make it soggy.
What shrimp is best for tempura? Big, fresh shrimp like tiger or white shrimp are best since they’re sweet and firm.
Conclusion
Shrimp tempura is one of those foods that gets you hooked with its crunch and tender center. Once you’ve got the basics down, feel free to try new veggies, sauces, or spice mixes to make it your own.
shrimp tempura
Equipment
- 1 mixing bowl
- 1 whisk
- 1 deep frying pan or deep fryer
- 1 slotted spoon
- 1 paper towels
- 1 serving plate
- 1 thermometer (optional)
Ingredients
- 16 large shrimp, peeled and deveined About 1 pound.
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 cup cold sparkling water or ice-cold water Use cold water for a light texture.
- 1 large egg, lightly beaten
- ½ teaspoon salt
- as needed cup vegetable oil For frying.
- as needed tablespoon soy sauce For dipping.
- as needed tablespoon grated daikon radish Optional, for garnish.
- as needed tablespoon green onions, sliced For garnish.
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels. Make a few small cuts on the underside of each shrimp to prevent curling during cooking.
- In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. In another bowl, mix the cold sparkling water and the beaten egg. Gradually add the wet mixture to the dry ingredients and stir gently. Be careful not to overmix; it's okay if there are some lumps.
- Fill a deep frying pan or deep fryer with vegetable oil to a depth of 2-3 inches. Heat the oil to 350°F (175°C).
- Dip each shrimp into the batter, allowing the excess to drip off. Carefully place the battered shrimp into the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp and drain them on paper towels.
- Arrange the shrimp tempura on a serving plate and serve immediately with soy sauce for dipping. Garnish with grated daikon radish and sliced green onions, if desired.
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