Plate of golden shrimp tempura with tentsuyu dipping sauce and grated daikon

Light, airy shrimp in a crispy Japanese batter with tentsuyu

Japanese Shrimp Tempura

Name: Japanese Shrimp Tempura
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12-16 shrimp
Cuisine: Asian, Japanese
Ingredients: 12-16 jumbo shrimp, peeled and deveined with tails on; 1 cup all-purpose flour (plus extra for dusting); 1 large egg yolk; 1 cup ice-cold sparkling water; Vegetable oil for deep frying; 1/2 cup dashi stock; 2 tablespoons soy sauce; 2 tablespoons mirin; Grated daikon radish for serving

25 minHard

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

12-16 shrimp

Difficulty

Advanced

Cost

Moderate

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Japanese Shrimp Tempura

Light, airy shrimp in a crispy Japanese batter with tentsuyu

Jumbo shrimp dipped in a featherlight, ice-cold tempura batter and fried to crispy golden perfection, served with a warm dipping sauce.

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Hard

Difficulty

Moderate $$

Cost

Asian Cuisine Japanese Cuisine Main Course Appetizer Dairy-Free

Sarah Chen

November 10, 2021(Updated April 13, 2026)

Perfect tempura is one of the pinnacles of Japanese cooking technique — an impossibly light, lacy batter that shatters at the slightest touch, revealing succulent shrimp within. Unlike heavy Western batters, tempura batter is barely mixed and ice-cold, creating a coating so delicate it seems to defy physics.

Making great tempura at home is all about following a few key rules: use ice-cold water, do not overmix (lumps are your friend), and fry at the right temperature. When these elements come together, the result is magical — ethereal, crispy shrimp with a golden, lacey exterior that rivals the finest tempura bars in Tokyo. Serve with tentsuyu dipping sauce and grated daikon for the authentic experience.

Ingredients

12-16 jumbo shrimp, peeled and deveined with tails on
1 cup all-purpose flour (plus extra for dusting)
1 large egg yolk
1 cup ice-cold sparkling water
Vegetable oil for deep frying
1/2 cup dashi stock
2 tablespoons soy sauce
2 tablespoons mirin
Grated daikon radish for serving

HeatTool

Test Kitchen Pick

Deep Fry Thermometer

Helpful Tool

Why a fry thermometer helps here

Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.

This recipe is far more repeatable when your oil temperature stays in range.

Keeps first and second fry temperatures accurate
Helps fries stay crisp under hot gravy

For fry-first recipes, temperature control matters more than almost any other upgrade.

Shop deep fry thermometer options for this recipe

Instructions

1
Make the tentsuyu dipping sauce: combine dashi, soy sauce, and mirin in a small saucepan. Warm gently and set aside.
2
Prepare shrimp: make small cuts on the underside to prevent curling. Pat completely dry and dust lightly with flour.
3
Make the batter at the last moment: whisk egg yolk into ice-cold sparkling water. Add 1 cup flour and stir briefly with chopsticks just 3-4 times. The batter should be very lumpy with visible dry flour — do not overmix.
4
Heat oil to 340-350°F in a deep pot. Place a wire rack over a baking sheet nearby.
5
Holding each shrimp by the tail, dip into the batter and gently lower into the oil. Fry 3-4 shrimp at a time for 2-3 minutes, turning once, until pale golden and crispy.
6
Drain on the wire rack. Serve immediately with warm tentsuyu sauce and grated daikon.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering

Substitutions

Sparkling waterIce-cold still water or beer

Sparkling water is preferred for lightness; beer adds flavor but a heavier result

DashiInstant dashi granules in water

The most practical substitute — available at Asian grocery stores

ShrimpAssorted vegetables

Create a vegetable tempura platter with the same batter and technique

DepthPantry

Test Kitchen Pick

Mirin

Helpful Pantry Staple

Why the mirin matters

Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.

This adds balance, not just sweetness.

Rounds out saltier sauces
Useful in glazes, noodle dishes, and marinades

A bottle of mirin becomes surprisingly versatile once it is in the pantry.

Shop mirin for this recipe

Tips & Storage

Pro Tips

Make the batter immediately before frying. Tempura batter should never rest — the colder and fresher it is, the crispier the result.
Do not overmix. Seriously. A few stirs with chopsticks is all you need. Visible lumps of flour are desired.
Keep the oil temperature steady between 340-360°F. Use a thermometer and adjust the heat between batches.
For extra lacy tempura, drizzle a few drops of batter into the oil before adding each shrimp.

Storage

Tempura is best eaten immediately and does not store well. The batter loses its crispness within minutes.

Reheating

If you must, reheat briefly in a 425°F oven for 3-4 minutes. Tempura will never recapture its original crunch once it cools.

Nutrition Facts

Per serving (4-5 shrimp) · 3 servings

Calories280

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein22g

Carbohydrates24g

Fat10g

Fiber1g

Sugar2g

Sodium620mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why is my tempura batter heavy and thick?: You overmixed the batter, developing too much gluten. The batter should be barely stirred — lumpy, thin, and cold. Also, the water must be ice-cold.
What is dashi?: Dashi is a Japanese stock made from kombu (kelp) and bonito (fish) flakes. It forms the base of many Japanese dishes. Instant dashi granules dissolved in water are a convenient substitute.
Can I tempura vegetables too?: Absolutely. Sweet potato, kabocha squash, shiso leaves, mushrooms, and green beans are all traditional tempura vegetables.

Explore More

More Asian Recipes More Japanese Recipes More Main Course More Appetizer Dairy-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Instructions

1
Make the tentsuyu dipping sauce: combine dashi, soy sauce, and mirin in a small saucepan. Warm gently and set aside.
2
Prepare shrimp: make small cuts on the underside to prevent curling. Pat completely dry and dust lightly with flour.
3
Make the batter at the last moment: whisk egg yolk into ice-cold sparkling water. Add 1 cup flour and stir briefly with chopsticks just 3-4 times. The batter should be very lumpy with visible dry flour — do not overmix.
4
Heat oil to 340-350°F in a deep pot. Place a wire rack over a baking sheet nearby.
5
Holding each shrimp by the tail, dip into the batter and gently lower into the oil. Fry 3-4 shrimp at a time for 2-3 minutes, turning once, until pale golden and crispy.
6
Drain on the wire rack. Serve immediately with warm tentsuyu sauce and grated daikon.

Substitutions

Sparkling waterIce-cold still water or beer

Sparkling water is preferred for lightness; beer adds flavor but a heavier result

DashiInstant dashi granules in water

The most practical substitute — available at Asian grocery stores

ShrimpAssorted vegetables

Create a vegetable tempura platter with the same batter and technique

Tips & Storage

Pro Tips

Make the batter immediately before frying. Tempura batter should never rest — the colder and fresher it is, the crispier the result.
Do not overmix. Seriously. A few stirs with chopsticks is all you need. Visible lumps of flour are desired.
Keep the oil temperature steady between 340-360°F. Use a thermometer and adjust the heat between batches.
For extra lacy tempura, drizzle a few drops of batter into the oil before adding each shrimp.

Storage

Tempura is best eaten immediately and does not store well. The batter loses its crispness within minutes.

Reheating

If you must, reheat briefly in a 425°F oven for 3-4 minutes. Tempura will never recapture its original crunch once it cools.

Frequently Asked Questions

Why is my tempura batter heavy and thick?

You overmixed the batter, developing too much gluten. The batter should be barely stirred — lumpy, thin, and cold. Also, the water must be ice-cold.

What is dashi?

Dashi is a Japanese stock made from kombu (kelp) and bonito (fish) flakes. It forms the base of many Japanese dishes. Instant dashi granules dissolved in water are a convenient substitute.

Can I tempura vegetables too?

Absolutely. Sweet potato, kabocha squash, shiso leaves, mushrooms, and green beans are all traditional tempura vegetables.

Japanese Shrimp Tempura

Japanese Shrimp Tempura

Japanese Shrimp Tempura