Light and airy, these Tempura Shrimp are coated in a delicate batter that fries up crisp without being heavy. Served with a refreshing ponzu dipping sauce, they’re the perfect appetizer for parties or Japanese-inspired meals. The contrast of the hot, crunchy shrimp with the cool, tangy dip is simply irresistible.
Yields16 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
about 16 shrimp
For the Shrimp Tempura
1lblarge shrimp, peeled and deveined, tails left on
1cupall-purpose flour (plus extra for dusting)
½cupcornstarch
1large egg yolk
1cupice-cold sparkling water (or regular water with ice cubes)
½tspbaking powder
Vegetable oil, for deep frying
For the Ponzu Dip
¼cupsoy sauce
¼cupcitrus juice (yuzu, lemon, or lime)
2tbsprice vinegar
1tspmirin (optional for sweetness)
1tspgrated ginger
1small scallion, finely sliced
Optional Garnish
Lemon wedges
Shiso leaves or fresh cilantro
Prepare the Shrimp
1
Pat shrimp dry with paper towels.
Make a few shallow slits on the underside of each shrimp to prevent curling.
Lightly dust shrimp with flour to help batter stick.
Make the Tempura Batter
2
In a bowl, mix flour, cornstarch, and baking powder.
In another bowl, lightly beat the egg yolk and whisk in ice-cold sparkling water.
Add the wet mixture into the dry ingredients. Stir very gently with chopsticks—do not overmix; a few lumps are fine. (Cold and minimal mixing = crispier batter.)
Fry the Shrimp
3
Heat oil to 350°F (175°C).
Dip each shrimp into the batter, letting excess drip off.
Carefully lower into hot oil. Fry 4–5 at a time for 2–3 minutes until crisp and golden.
Drain on paper towels or a wire rack.
Make the Ponzu Dip
4
In a small bowl, combine soy sauce, citrus juice, rice vinegar, mirin (if using), ginger, and scallion.
Chill until ready to serve.
Serve
5
Arrange tempura shrimp on a platter.
Serve immediately with ponzu dip on the side.
Garnish with lemon wedges or herbs.
Tips & Variations
6
Keep it cold: Use ice water and keep batter bowl over ice for best results.
No sparkling water? Use very cold still water, but sparkling gives extra lightness.
Mix-ins: Add thinly sliced sweet potato, zucchini, or mushrooms for a tempura platter.
Crispier finish: Double-fry shrimp at 325°F for 1 minute, rest, then fry again at 375°F for 1 more minute.
Suggested Pairings
7
Drink: Cold sake, Asahi beer, or sparkling water with lime.
Side: Steamed edamame, cucumber salad, or sushi rice.
Occasion: Great for tapas, sushi nights, or cocktail parties.
Ingredients
about 16 shrimp
For the Shrimp Tempura
1lblarge shrimp, peeled and deveined, tails left on
1cupall-purpose flour (plus extra for dusting)
½cupcornstarch
1large egg yolk
1cupice-cold sparkling water (or regular water with ice cubes)
½tspbaking powder
Vegetable oil, for deep frying
For the Ponzu Dip
¼cupsoy sauce
¼cupcitrus juice (yuzu, lemon, or lime)
2tbsprice vinegar
1tspmirin (optional for sweetness)
1tspgrated ginger
1small scallion, finely sliced
Optional Garnish
Lemon wedges
Shiso leaves or fresh cilantro
Directions
Prepare the Shrimp
1
Pat shrimp dry with paper towels.
Make a few shallow slits on the underside of each shrimp to prevent curling.
Lightly dust shrimp with flour to help batter stick.
Make the Tempura Batter
2
In a bowl, mix flour, cornstarch, and baking powder.
In another bowl, lightly beat the egg yolk and whisk in ice-cold sparkling water.
Add the wet mixture into the dry ingredients. Stir very gently with chopsticks—do not overmix; a few lumps are fine. (Cold and minimal mixing = crispier batter.)
Fry the Shrimp
3
Heat oil to 350°F (175°C).
Dip each shrimp into the batter, letting excess drip off.
Carefully lower into hot oil. Fry 4–5 at a time for 2–3 minutes until crisp and golden.
Drain on paper towels or a wire rack.
Make the Ponzu Dip
4
In a small bowl, combine soy sauce, citrus juice, rice vinegar, mirin (if using), ginger, and scallion.
Chill until ready to serve.
Serve
5
Arrange tempura shrimp on a platter.
Serve immediately with ponzu dip on the side.
Garnish with lemon wedges or herbs.
Tips & Variations
6
Keep it cold: Use ice water and keep batter bowl over ice for best results.
No sparkling water? Use very cold still water, but sparkling gives extra lightness.
Mix-ins: Add thinly sliced sweet potato, zucchini, or mushrooms for a tempura platter.
Crispier finish: Double-fry shrimp at 325°F for 1 minute, rest, then fry again at 375°F for 1 more minute.
Suggested Pairings
7
Drink: Cold sake, Asahi beer, or sparkling water with lime.
Side: Steamed edamame, cucumber salad, or sushi rice.
Occasion: Great for tapas, sushi nights, or cocktail parties.
