Crispy Tempura Shrimp (Easy 5-Ingredient Recipe!)

tempura shrimp on tray with dipping sauce on the side.

5 from 2 votes

Crispy Tempura Shrimp (Easy 5-Ingredient Recipe!)

This Crispy Tempura Shrimp is crunchy, golden brown, and bursting with flavor. With just five simple ingredients, you can have this light, airy, and crunchy dish on your table in no time.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Main Course, main dish

Cuisine: Asian

Diet: Low Salt

Servings:

Calories: 1308kcal

Author: Sarah Jenkins

Ingredients

1 lb large, peeled shrimp, tails removed
2 cups peanut oil *see note
1 ½ cups water with ice
2 cups flour divided
2 egg yolks

Instructions

Make a bowl of cold ice water by combining 1 ½ cups water with the ice and allow it to sit for two minutes.
Make the shrimp batter. In a medium bowl, add 1 cup flour, 2 egg yolks, and 1 ½ cups ice water from the mixture above.
Heat the oil. Heat the peanut oil in a high-sided pot or fryer until it reaches 350 degrees F.
Fry. Place the remaining cup of flour in a shallow bowl. Dredge each shrimp piece in the flour, then dip it into the batter. Add the shrimp to the hot oil and fry for about 3 minutes, flipping halfway through. (Work in batches if you need to - don’t crowd the pan.)
Remove the shrimp from the oil and place on a paper towel-lined plate. All the shrimp to cool for 2 minutes.
Toss with boom boom sauce, add to a taco, stuff into a crispy shrimp tempura roll, or just serve with rice and veggies!

Notes

You'll want enough oil to have about 2 inches of oil in the pan you're using to fry the shrimp. The actual amount may vary based on the size of the pan/pot you're using.
Store leftovers in an airtight container for up to two days.
Heat leftovers in the oven or in the air fryer to help the shrimp coating crisp up again.
Toss with boom boom sauce, serve alongside vegetables or sushi rice, or add to a sushi bowl or roll.

Nutrition