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.
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.
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.)
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.
In a small bowl, combine soy sauce, citrus juice, rice vinegar, mirin (if using), ginger, and scallion.
Chill until ready to serve.
Arrange tempura shrimp on a platter.
Serve immediately with ponzu dip on the side.
Garnish with lemon wedges or herbs.
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.
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.
16 servings