Homemade Shrimp Tempura

This post may contain affiliate links. See disclosure policy.

Shrimp Tempura (Homemade) is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. For me, his recipe is, by far, the best one my family has ever tried. Plus, it costs way less than the ones bought in restaurants. This post contains affiliate links/ads. See disclosure policy.

One of my favorite cuisines ever is Japanese Food.

I could really eat Japanese foods every day and not get tired of it. That is how I love that kind of food. If I could only eat Japanese food every day, I certainly would do that without a blink of an eye.

My father-in-law was a chef for a 5-star hotel in Dubai. He is retired now but his knife skills are sharp as the blades of his knifes. Though he is retired, he still cooks…. for us. His knife skills and his food's flavor are just outstanding. I'm no food critic but I like to eat and I know good food when I see and taste one. We are so lucky to have him.

One of my most favorite dishes that he makes is the Shrimp Tempura. I've tasted different versions of the Shrimp Tempura in my life, but his is the best among the best. The best thing about it is that it’s easy to make. There are no tricks and difficult recipe steps to follow.

There are no special or fancy ingredients you need to buy. Most, if not all, are already in your pantry.

Related Posts:

Seriously, even my daughter would be able to create this tempura with ease. It is that simple.

He showed and taught me the ways and the ingredients to make a great batter for the Shrimp Tempura. There's such thing called good and bad tempura. It all comes down to the batter.

Your goal for the batter is to get it light and crisp coating, which doesn't absorb oil when fried. Here are some tips for that perfect batter:

  • Do not overmix the batter. Mix the ingredients very gently just until the dry ingredients are moistened. Don't work out the lumps, or you will get a heavy batter. Sift dry ingredients, if necessary.
  • Mix the batter before dipping the shrimp or veggies. This will prevent the batter to become heavy.
  • Create the batter just before frying. Making batter ahead of time will result to a heavy batter.
  • Make sure the batter is cold. This will help the batter to remain light when fried. See the recipe instruction on how get a batter that's consistently cold.
  • Dry the shrimp and veggies before dipping them in the batter. This will help batter to adhere.
  • Make sure the oil is at the right temperature. This will prevent the tempura from absorbing too much oil.

Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish. Of course, you may not always have access to these ingredients but don't worry because these are optional. Not having these ingredients will not make your tempura imperfect.

The first time I ate the Shrimp tempura he made, I honestly thought he used a ton of different ingredients. I had that thought because chefs who I know, watch from the TV, or listen from the radio use so many ingredients or extraordinary ingredients I have not even heard of.

His ingredients are basic and are found even in regular grocery stores like Walmart. There are only five simple steps.

Oh, did I say my daughter absolutely loved the Shrimp Tempura? She loved it so much that she even ate the tail of the shrimp. Yes, she ate the shrimp tails. We didn’t stop her from doing it because we also ate the tails and they were delicious and crispy. They tasted like ordinary crackers we eat for snack time.

From time to time, my father-in-law makes his special Shrimp Tempura. It is a delicious dish, which can be eaten as appetizer or even as a meal. Just a side note, the batter use for this recipe can be used for vegetable tempura.

Tip: If  you don't want to try the Shrimp Tempura, first, because it's something that can cost a few bucks and you don't want to mess up the taste, you can try vegetable first.

When I tried to create my own tempura, I tried the vegetable ones first and they came out perfect and tasty. Only after trying the veggies that I tried to do the Shrimp Tempura.

Homemade Shrimp Tempura chef style tempura

Ingredients

Equipment

Instructions
  1. Heat oil in a deep-fryer to 375 degrees F.
  2. In a bowl (medium), mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. According to my father-in-law, this is the secret, which now is no longer a secret haha, to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
  3. In a separate bowl, pour the remaining all-purpose flour. This flour is going to used for coating only.
  4. Coat all the shrimps with flour. One at a time, dip the shrimp into the batter to coat. Place a few shrimps in the hot oil. Try to avoid them from sticking together. Deep fry for 1 minute or until all sides are golden brown.
  5. Remove tempura from oil. Drain oil on paper towels. Serve as hot and crispy.
Homemade Shrimp Tempura
Recipe Type: Appetizer
Cuisine: Japanese
This Homemade Shrimp Tempura is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. For me, his recipe is, by far, the best one my family has ever tried.
Ingredients
  • ½ lb large shrimp, peeled and deveined
  • 2 quarts oil for deep frying
  • 2¼ cup all purpose flour
  • ⅓ cup ice water
  • ¼ cup cornstarch
  • 1 large egg
  • ¼ tsp salt
  • ¼ tsp white sugar
  • ½ tsp baking powder
  • 5 ice cubes
Instructions
  1. Heat oil in a deep-fryer to 375 degrees F.
  2. In a bowl (medium), mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. According to my father-in-law, this is the secret, which now is no longer a secret haha, to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
  3. In a separate bowl, pour the remaining all-purpose flour. This flour is going to used for coating only.
  4. Coat all the shrimps with flour. One at a time, dip the shrimp into the batter to coat. Place a few shrimps in the hot oil. Try to avoid them from sticking together. Deep fry for 1 minute or until all sides are golden brown.
  5. Remove tempura from oil. Drain oil on paper towels. Serve as hot and crispy.