Crispy, golden shrimp are tossed in a lightly spiced batter, fried until perfectly crunchy, and finished with a sprinkle of shichimi togarashi —a Japanese seven-spice blend that brings just the right amount of heat, citrus, and umami . Serve with a spicy mayo or citrus ponzu dip for next-level snacking.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Shrimp
1 lb small shrimp (31–40 count), peeled and deveined
½ tsp salt
½ tsp white pepper
1 tsp grated fresh ginger (optional)
1 tsp rice vinegar or lemon juice
For the Dredge & Batter
½ cup all-purpose flour
¼ cup cornstarch
½ tsp baking powder
½ cup cold sparkling water (or club soda)
Salt, to taste
For Frying
Vegetable or neutral oil, for deep frying
Paper towels or wire rack, for draining
Seasoning & Finish
2 tsp shichimi togarashi (Japanese 7-spice blend)
Optional: pinch of sea salt or furikake for extra umami
Suggested Dips
Spicy mayo (mayo + sriracha + lime juice)
Ponzu sauce
Sweet chili sauce
Prep the Shrimp
1
Rinse and pat the shrimp dry with paper towels.
Toss with salt , pepper , ginger , and a splash of rice vinegar . Let sit for 5 minutes while you heat the oil.
Make the Batter
2
In a bowl, whisk together:
Flour
Cornstarch
Baking powder
A pinch of salt
Slowly whisk in the sparkling water until a light, pancake-like batter forms. Add more water a spoonful at a time if needed.
Heat the Oil
3
In a deep pan or pot, heat about 2 inches of oil to 350°F (175°C) .
Use a thermometer for best accuracy, or test with a drop of batter—it should sizzle and float.
Fry the Shrimp
4
Dip shrimp into the batter one at a time, letting excess drip off.
Carefully lower into the hot oil.
Fry in batches for 2–3 minutes or until golden brown and crisp.
Remove with a slotted spoon and transfer to a paper towel-lined tray or wire rack .
Season & Serve
5
While still hot, sprinkle the fried shrimp with shichimi togarashi and a tiny pinch of sea salt .
Serve immediately with your chosen dipping sauce and optional lime wedges .
Tips for Success
6
Keep the batter cold for a crispier coating—pop it in the fridge if needed between batches.
Don’t overcrowd the fryer—work in small batches for even cooking.
Shichimi togarashi can be found in Asian markets or specialty spice stores; it typically contains chili, sesame, orange peel, nori, and sansho pepper .
Variations
7
Make it into a rice bowl with sushi rice, avocado, pickled radish, and a drizzle of spicy mayo.
Use tempura batter for an airier texture.
Add matcha salt or lemon zest for unique finishing twists.
Suggested Pairings
8
Drink with: Ice-cold Japanese beer, sparkling sake, or yuzu soda
Serve alongside: Edamame, seaweed salad, or sushi rice
Occasions: Happy hour, game nights, cocktail parties, sushi night
Ingredients For the Shrimp
1 lb small shrimp (31–40 count), peeled and deveined
½ tsp salt
½ tsp white pepper
1 tsp grated fresh ginger (optional)
1 tsp rice vinegar or lemon juice
For the Dredge & Batter
½ cup all-purpose flour
¼ cup cornstarch
½ tsp baking powder
½ cup cold sparkling water (or club soda)
Salt, to taste
For Frying
Vegetable or neutral oil, for deep frying
Paper towels or wire rack, for draining
Seasoning & Finish
2 tsp shichimi togarashi (Japanese 7-spice blend)
Optional: pinch of sea salt or furikake for extra umami
Suggested Dips
Spicy mayo (mayo + sriracha + lime juice)
Ponzu sauce
Sweet chili sauce
Directions Prep the Shrimp
1
Rinse and pat the shrimp dry with paper towels.
Toss with salt , pepper , ginger , and a splash of rice vinegar . Let sit for 5 minutes while you heat the oil.
Make the Batter
2
In a bowl, whisk together:
Flour
Cornstarch
Baking powder
A pinch of salt
Slowly whisk in the sparkling water until a light, pancake-like batter forms. Add more water a spoonful at a time if needed.
Heat the Oil
3
In a deep pan or pot, heat about 2 inches of oil to 350°F (175°C) .
Use a thermometer for best accuracy, or test with a drop of batter—it should sizzle and float.
Fry the Shrimp
4
Dip shrimp into the batter one at a time, letting excess drip off.
Carefully lower into the hot oil.
Fry in batches for 2–3 minutes or until golden brown and crisp.
Remove with a slotted spoon and transfer to a paper towel-lined tray or wire rack .
Season & Serve
5
While still hot, sprinkle the fried shrimp with shichimi togarashi and a tiny pinch of sea salt .
Serve immediately with your chosen dipping sauce and optional lime wedges .
Tips for Success
6
Keep the batter cold for a crispier coating—pop it in the fridge if needed between batches.
Don’t overcrowd the fryer—work in small batches for even cooking.
Shichimi togarashi can be found in Asian markets or specialty spice stores; it typically contains chili, sesame, orange peel, nori, and sansho pepper .
Variations
7
Make it into a rice bowl with sushi rice, avocado, pickled radish, and a drizzle of spicy mayo.
Use tempura batter for an airier texture.
Add matcha salt or lemon zest for unique finishing twists.
Suggested Pairings
8
Drink with: Ice-cold Japanese beer, sparkling sake, or yuzu soda
Serve alongside: Edamame, seaweed salad, or sushi rice
Occasions: Happy hour, game nights, cocktail parties, sushi night
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