Light & Crispy Tempura Shrimp
Golden, airy tempura shrimp that stay perfectly crispy without feeling greasy — all thanks to ice-cold sparkling water in the batter. Ready in under 20 minutes, this is a crowd-pleasing appetizer or quick weeknight dinner. Serve with your favorite dipping sauce for an irresistible bite.
🛒 Ingredients
5 servings
- 300 g peeled shrimp, tails on (optional)
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 cup ice-cold sparkling water
- 1 tsp baking powder
- Salt and black pepper, to taste
- Vegetable oil for deep frying
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Peel the shrimp, keeping the tails on if desired. Devein each one by running a toothpick along the back. Season with salt and pepper.
- 2
Whisk the flour and cornstarch together in a bowl. Pour in the ice-cold sparkling water all at once and stir briefly — a lumpy batter is fine and actually keeps it light.
- 3
Add the baking powder last and fold in gently. Do not overmix.
- 4
Dust each shrimp lightly with dry flour before dipping in the batter to help it adhere.
- 5
Heat oil to 180 °C (350 °F). Fry shrimp in small batches of 4–5 for 1–2 minutes each until pale golden — they cook fast, so pull them out as soon as they color.
- 6
Drain on paper towels and serve immediately with your favorite dipping sauce.
💡 Chef's Tip
Keep the batter cold throughout — place the bowl over an ice bath if your kitchen is warm. Frying in small batches prevents the oil temperature from dropping and keeps the coating crispy.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
