Ah, Shrimp Tempura—an absolute delight that whisk me right back to my favorite sushi bar, where the sound of crunching tempura resonates as much as the clinking of chopsticks. My love for this dish began years ago; I was in college and decided to treat myself to sushi for the first time. When the waiter brought out the platter adorned with crispy shrimp tempura, I didn’t just savor the flavor, I fell in love. It’s crispy, light, and unbelievably delicious. Seriously, what’s not to adore about shrimp encased in a crunchy, golden batter?
Making Shrimp Tempura at home not only allows me to enjoy this treat whenever I please, but it’s surprisingly easy! Whether it’s for a fancy dinner party or just a casual night in, you can’t go wrong with this recipe. So grab your apron, and let’s make some tempura that would make that sushi bar proud!
What’s in Shrimp Tempura?
- 1 pound large shrimp: Peeled and deveined with tails on, these juicy shrimp are the stars of the show! Make sure they’re fresh for the best flavor.
- 1 cup all-purpose flour: This forms the base of our batter. I usually buy King Arthur flour; it’s simply the best for all my baking and frying needs.
- 1/2 cup cornstarch: This helps make the batter extra light and crispy. You can also use potato starch for a similar effect, if you wish!
- 1 cup cold sparkling water: This is the secret to a light batter! The bubbles add an airy texture, so don’t skip this.
- 1 large egg: Lightly beaten to help bind the batter. I prefer using organic eggs; they just taste better!
- 1 teaspoon baking powder: This ensures the batter puffs up nicely while frying.
- Oil for frying: Vegetable or canola oil works well. Just make sure it’s fresh—nobody likes that leftover oil flavor!
- Salt: Just a touch adds flavor, but adjust based on your preference.
- Lemon wedges: Nothing brightens up tempura like a squeeze of fresh lemon! It complements the savory shrimp perfectly.
- Soy sauce or tempura dipping sauce: For that extra kick of flavor! I often make my own dipping sauce, but store-bought works just fine.
Is Shrimp Tempura Good for You?
Now, I’m not saying toss out your kale salads just yet, but Shrimp Tempura has its moments of glory! The shrimp are packed with protein and low in calories, making them a great choice for a snack or that special dinner. However, while the batter is light, the frying aspect does add a bit of grease, so moderation is key if you’re watching your intake. And don’t forget to balance out your meal with some greens—maybe serve it alongside a fresh salad or some stir-fried veggies to keep things in check!
Ingredients List
- 1 pound large shrimp, peeled and deveined (tails on)
- 1 cup all-purpose flour, plus extra for dusting
- 1/2 cup cornstarch
- 1 cup cold sparkling water
- 1 large egg, lightly beaten
- 1 teaspoon baking powder
- Oil for frying (vegetable or canola)
- Salt, to taste
- Lemon wedges, for serving
- Soy sauce or tempura dipping sauce, for serving
How to Make Shrimp Tempura?
- Prepare the Shrimp: Rinse the shrimp under cold running water and pat them dry with paper towels. Lightly dust them with flour, which helps the batter stick.
- Make the Batter: In a mixing bowl, combine 1 cup of all-purpose flour, cornstarch, baking powder, and a pinch of salt. In another bowl, mix the cold sparkling water with the lightly beaten egg, then slowly pour this eggy goodness into the flour mixture. Stir gently—lumps are perfectly fine!
- Heat the Oil: In a deep pot or deep-fryer, heat oil to 350°F (175°C). If you don’t have a thermometer, drop a small amount of batter into the oil; if it sizzles and rises, you’re good to go!
- Fry the Shrimp: Dip each shrimp in the batter, letting the excess drip off. Carefully drop them into the hot oil in batches—trust me, overcrowding is the enemy here! Fry for about 2-3 minutes until golden and crispy.
- Drain: Using a slotted spoon, transfer the shrimp onto a plate lined with paper towels to soak up any excess oil. We want to keep it crispy, not greasy!
- Serve: Serve your heavenly shrimp tempura hot with lemon wedges and a side of soy sauce or tempura dipping sauce.
Crunch into this Tempura Adventure!
- For an added crunchy texture, consider mixing in some panko breadcrumbs into the batter or sprinkle them on the shrimp before frying.
- To keep tempura warm if making in batches, pop them in a low oven—around 200°F—until you’re ready to serve.
- Feeling adventurous? You can also tempura-fry some vegetables like sweet potatoes, zucchini, or bell peppers using the same battering and frying technique.
Alright, my friends, there you have it—your very own Shrimp Tempura! This dish brings joy not only to the taste buds but also to the heart. I can’t encourage you enough to give it a try; it’s such a crowd-pleaser! Let me know how yours turns out, and don’t forget to share your tempura tales with me. Happy frying!
