🍤 Shrimp Tempura

Name: Shrimp Tempura
Total time: 30 min
Yield: 2
Cuisine: Japan · Tokyo (Edo)
Ingredients: 8 large shrimp, peeled, tails on; 100 g tempura flour (or 90 g flour + 1 egg); 160 ml ice-cold water; Oil for deep-frying; For tentsuyu: 120 ml dashi, 30 ml soy sauce, 30 ml mirin; 60 g daikon, finely grated

Origin: Japan · Tokyo (Edo)

345kcal

per serving · 150 g

230kcal

per 100 g

18 gProtein12 g / 100 g

18 gFat12 g / 100 g

24 gCarbs16 g / 100 g

Shrimp tempura is whole shrimp dipped in a thin, ice-cold batter and deep-fried for a couple of minutes until the coating turns pale gold, lacy and shatteringly crisp. The shrimp inside stays juicy. It is served straight from the oil with tentsuyu, a light dipping sauce of dashi, soy sauce and mirin, often with grated daikon to stir in.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, tentsuyu sauce

Not veganbecause of: shrimp, tempura batter, tentsuyu sauce

Contains glutenbecause of: tempura batter, tentsuyu sauce

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Soy

What it is made of

shrimptempura battertentsuyu sauce

Recipe

2 servings30 min

Ingredients

8 large shrimp, peeled, tails on
100 g tempura flour (or 90 g flour + 1 egg)
160 ml ice-cold water
Oil for deep-frying
For tentsuyu: 120 ml dashi, 30 ml soy sauce, 30 ml mirin
60 g daikon, finely grated

Method

Simmer dashi, soy sauce and mirin for 1 minute to make tentsuyu; keep warm.
Make a few shallow cuts on the underside of each shrimp so it stays straight, then pat dry.
Mix the flour (and egg) with ice-cold water in a few strokes — the batter should stay lumpy and thin.
Heat oil to 175–180 °C, dip shrimp in batter and fry in small batches for 2–3 minutes.
Drain on a rack and serve immediately with tentsuyu and grated daikon.

How to make it lighter

Fry in small batches so the oil stays hot — tempura cooked at the right temperature absorbs less oil.
Make it a meal with a big plate of grated daikon and steamed greens rather than extra pieces.
Dip lightly in tentsuyu instead of soaking; the sauce adds sodium and a little sugar.

History

Battered frying is usually traced to Portuguese influence in 16th-century Nagasaki, and tempura became a popular street food in Edo, today's Tokyo, during the Edo period. Shrimp remains the most iconic tempura topping in Japan and abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →