Oh my goodness, let me tell you about my love for easy shrimp tempura! This dish is the perfect blend of crispy goodness and simple ingredients. Seriously, it’s like a little bite of heaven with each shrimp! I can whip this up in just 20 minutes, which makes it a total lifesaver when I want to impress friends or family without spending all day in the kitchen. The light batter just hugs those juicy shrimp, creating a delightful crunch that you won’t be able to resist. Plus, it’s incredibly versatile! Whether you serve it as an appetizer at a gathering or as a fun snack at home, it never fails to please. Trust me, you’re going to want to keep this recipe in your back pocket!
Ingredients for Easy Shrimp Tempura
Gathering the right ingredients is the first step to making this delicious easy shrimp tempura! Here’s what you’ll need:
- 12 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold water (trust me, this makes a big difference!)
- 1 egg
- Salt to taste
- Oil for frying (enough to fill your pan for a good fry)
These simple ingredients come together to create that light, crispy batter that we all crave. Make sure your shrimp are fresh and ready to go, and don’t skip on the cold water—it’s my secret weapon for achieving that perfect crunch! Let’s get cooking!
How to Prepare Easy Shrimp Tempura
Now that you’ve got your ingredients ready, let’s dive into the fun part: making the easy shrimp tempura! This is where the magic happens, and I promise, it’s simpler than you might think. Just follow these steps, and you’ll be on your way to crispy, delicious shrimp in no time!
Step-by-Step Instructions
Heating the Oil
The first thing you want to do is heat up your oil. Grab a deep pan and pour in enough oil to submerge those shrimp nicely—about 2-3 inches should do it. Then, heat the oil to 350°F (175°C). You can use a thermometer for accuracy, but if you don’t have one, just drop a tiny bit of batter into the oil. If it sizzles and bubbles up, you’re good to go! Be careful not to let it get too hot, or it might splatter—and nobody wants a kitchen mess, right?
Preparing the Batter
While the oil is heating up, let’s get that batter going! In a bowl, mix together the flour, cornstarch, and a pinch of salt until it’s well combined. In another bowl, whisk the egg and cold water together until frothy. Now here’s the key: combine the wet and dry ingredients gently. You want to mix just enough to combine everything—don’t worry about the lumps! Overmixing will lead to a heavy batter, and we want that light, airy texture, remember?
Frying the Shrimp
Once your oil is hot and your batter is ready, it’s time to fry! Dip each shrimp into the batter, allowing any excess to drip off. Carefully place them in the hot oil, making sure not to overcrowd the pan. Fry them in small batches for about 2-3 minutes or until they’re golden brown and crispy. Keep an eye on them; you want that perfect crunch without burning! And remember, safety first—use a slotted spoon to avoid splashes!
Draining and Serving
When the shrimp are beautifully golden, use that slotted spoon to remove them from the oil and place them on a plate lined with paper towels. This will help drain any excess oil. Serve them hot with your favorite dipping sauce—my go-to is a simple soy sauce mixed with a bit of wasabi for a kick! Trust me, your taste buds will be singing!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 20 minutes!
- Crispy, light texture that’s simply irresistible.
- Made with easy-to-find ingredients you probably already have.
- Perfect for any occasion—appetizer, snack, or festive gatherings.
- Customizable with your favorite dipping sauces.
- A delightful way to impress guests without breaking a sweat!
Tips for Success with Easy Shrimp Tempura
To make sure your easy shrimp tempura turns out perfectly every time, I’ve got a few pro tips to share! First off, remember to use ice-cold water for the batter. This is the secret to achieving that ultra-crispy texture we all love! Secondly, fry your shrimp in small batches. This helps maintain the oil temperature, ensuring a golden, crunchy exterior without sogginess. If you overcrowd the pan, the oil cools down too much, and we don’t want that! Also, keep a close eye on the shrimp while they fry—just a couple of minutes will do the trick! And lastly, don’t skip on the paper towels for draining. They soak up excess oil and keep your tempura light and delicious. Happy frying!
Nutritional Information
Here’s a quick look at the estimated nutritional values for this easy shrimp tempura, perfect for those mindful of what they’re eating:
- Serving Size: 3 shrimp
- Calories: 250
- Fat: 15g (Saturated Fat: 2g, Unsaturated Fat: 10g)
- Carbohydrates: 20g (Fiber: 1g)
- Protein: 10g
- Sodium: 200mg
- Cholesterol: 150mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use and the cooking method. It’s always good to be aware, but don’t let numbers take away from the joy of cooking and enjoying this delightful dish!
FAQ About Easy Shrimp Tempura
Got questions about making easy shrimp tempura? No worries, I’ve got you covered! Here are some common queries:
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before dipping them in the batter. This helps the batter stick better and keeps things crispy.
What dipping sauces work best?
I love a simple soy sauce with a hint of wasabi, but you could also try a sweet chili sauce or even a homemade ponzu for a zesty twist!
How can I make the batter gluten-free?
Great question! You can substitute the all-purpose flour with a gluten-free flour blend or even use rice flour for that light, crispy texture. Just remember to check your cornstarch is gluten-free, too!
Can I make the batter ahead of time?
I wouldn’t recommend it, as fresh batter is key for that light crunch. But you can prepare the dry ingredients in advance—just mix them with water and egg right before frying!
How do I know when the shrimp are done?
They’re ready when they turn a beautiful golden brown and you can see them puffing up slightly. Just a few minutes in the hot oil should do the trick!
Storage & Reheating Instructions
If you happen to have any easy shrimp tempura leftovers (which is rare, but it happens!), you’ll want to store them properly to keep that crispy texture intact. Let the shrimp cool completely before placing them in an airtight container. They can be stored in the fridge for up to 2 days. Just keep in mind that they won’t be quite as crispy after sitting in the fridge!
When you’re ready to enjoy them again, the best way to reheat shrimp tempura is in the oven. Preheat your oven to 375°F (190°C) and spread the shrimp out on a baking sheet. Bake for about 10 minutes, or until they’re heated through and crispy again. Avoid using the microwave if you can—trust me, they’ll come out soggy and nobody wants that! Enjoy your delicious leftovers just as much as when they were first made!
Print
Easy Shrimp Tempura: 20-Minute Comfort Food Delight
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Description
Crispy and light shrimp tempura made with simple ingredients.
Ingredients
- 12 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold water
- 1 egg
- Salt to taste
- Oil for frying
Instructions
- Heat oil in a deep pan to 350°F (175°C).
- In a bowl, mix flour, cornstarch, and salt.
- In another bowl, whisk the egg and cold water.
- Combine wet and dry ingredients, mixing gently.
- Dip shrimp into the batter, allowing excess to drip off.
- Carefully place shrimp in hot oil, frying until golden brown.
- Remove shrimp and drain on paper towels.
- Serve hot with dipping sauce.
Notes
- Use cold water for a crispier texture.
- Do not overmix the batter.
- Fry in small batches to maintain oil temperature.
Nutrition
- Serving Size: 3 shrimp
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: easy shrimp tempura