Shrimp Tempura with Dipping Sauce

Delight your taste buds with this irresistible Shrimp Tempura with Dipping Sauce recipe, a perfect combination of delicate, crispy batter and flavorful umami-rich sauce. Large, tender shrimp are coated in a light, ice-cold batter made from all-purpose flour, cornstarch, and baking powder, then fried to golden perfection for the ultimate crunch. The secret to the airy texture lies in the lumpy batter and chilled ingredients, ensuring a delicate, tempura-style coating every time. Paired with a quick and savory homemade dipping sauce featuring soy sauce, mirin, and dashi, this dish is a restaurant-quality appetizer you can recreate in just 35 minutes. Whether you're cooking for a dinner party or treating yourself, this shrimp tempura is a showstopper that’s best served fresh and hot for maximum crispness. Perfect for seafood lovers and tempura enthusiasts alike!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 pieces Shrimp (large, peeled and deveined, tails on)
• 1 cup All-purpose flour
• 1 cup Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1.25 cups Ice-cold water
• 1 piece Egg (large, cold)
• 4 cups Vegetable oil (for frying)
• 0.25 cup Soy sauce
• 0.25 cup Mirin (sweet rice wine)
• 0.25 cup Dashi or chicken broth
• 2 tablespoons Grated daikon radish (optional, for dipping sauce)

Directions

Step 1

Clean and prepare the shrimp, leaving the tails on. Make small incisions along the shrimp's torso to prevent curling during frying. Pat dry with paper towels.

Step 2

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

Step 3

In a separate bowl, lightly beat the egg. Add the ice-cold water to the egg and mix gently to avoid warming the mixture.

Step 4

Slowly add the egg-water mixture to the dry ingredients, stirring with chopsticks or a fork to create a lumpy batter. Do not overmix—it’s okay if small lumps remain, as this helps create a light texture.

Step 5

Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Test the oil by dropping a small amount of batter into it—it should sizzle and rise to the surface immediately.

Step 6

Dust the shrimp lightly with flour to help the batter adhere. Then dip each shrimp into the batter, ensuring it’s evenly coated.

Step 7

Carefully lower the battered shrimp into the hot oil, frying in small batches to avoid overcrowding. Fry for 2–3 minutes per batch, until golden and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.

Step 8

For the dipping sauce, combine the soy sauce, mirin, and dashi (or chicken broth) in a small saucepan. Bring to a gentle simmer, then remove from the heat. Optionally, stir in grated daikon radish for extra flavor.

Step 9

Serve the shrimp tempura hot alongside the prepared dipping sauce. Enjoy immediately for optimal crispness.

Nutrition Facts

Serving size	(1940.7g)

Amount per serving	% Daily Value*
Calories	9278.6

Total Fat 953.2g	0%
Saturated Fat 137.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 639.6mg	0%
Sodium 4642.4mg	0%
Total Carbohydrate 185.1g	0%
Dietary Fiber 4.8g	0%
Total Sugars 27.9g
Protein 82.6g	0%

Vitamin D 40IU	0%
Calcium 165.6mg	0%
Iron 8.6mg	0%
Potassium 1117.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.9%

Protein: 3.4%

Carbs: 7.7%