Tempura Shrimp

Shrimp tempura

Dan Goldberg / Photographer's Choice RF/ Getty Images

Prep: 45 mins
Cook: 15 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
310 Calories
20g Fat
24g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 310
% Daily Value*
Total Fat 20g 25%
Saturated Fat 2g 9%
Cholesterol 81mg 27%
Sodium 177mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 9g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 2mg 10%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tempura is one of the most popular types of Japanese food. It is enjoyed around the world. Shrimp Tempura, or Ebiten, is common to the menus of most Japanese restaurants. Ebi means shrimp and ten comes from tempura. When served, shrimp tempura is usually coated with crispy tempura batter crumbs. The cooking method which makes tempura batter bloom like a flower in hot oil is called Hanaage), hana means flower and age means deep-frying.

Serve these crisp, fried shrimp with a hot mustard sauce or sweet and sour sauce. The tempura batter may be used for other recipes. Try it with vegetables, too. Tempura is traditionally served on a bowl of rice or with boiled soba noodles and shredded carrots or ​daikon radish.


  • 12 large shrimp

  • 1 large egg

  • 1 cup ice water

  • 1 quart vegetable oil, for frying

  • 1 cup all-purpose flour, sifted, for dusting

Steps to Make It

  1. Gather the ingredients.

  2. Remove heads and shells from shrimp without removing tails. Devein the shrimps.

  3. Make 2 or 3 incisions on the stomach side of the shrimp to straighten them. Lightly press the back of shrimp to straighten.

  4. Remove the dirt from the tails of shrimp, using a knife.

  5. Dry shrimp on paper towels.

  6. Beat an egg in a bowl. Add ice water in the bowl.

  7. Add sifted flour in the bowl and mix lightly.

  8. Heat the oil to 340 F to 350 F.

  9. Lightly flour shrimp.

  10. Pick the tail and dip shrimp in the tempura batter and coat the shrimp completely.

  11. Immediately deep-fry the shrimp until crisp.

  12. Serve and enjoy.


The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture:

  • Keep all the ingredients cold.
  • Don't overmix the batter. Use chopsticks or a spoon, never a whisk. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy.
  • Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried.
  • Mix the batter just before frying. Making it ahead will produce a heavy coating.
  • Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere.
  • Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura. The temperature must remain constant throughout the cooking process.
  • The dipping sauce of your choice can be made ahead of time.