Crispy Shrimp Tempura

We didn’t stop her from doing that because we, too, ate the tails and they were delicious and crispy. They taste like ordinary crackers we eat for snack time.

The Shrimp Tempura is so crispy that everything can be eaten just fine. I’m warning you that you might end up eating even the tail just because of how crunchy every single part of the tempura is.

Crispy Shrimp Tempura Recipe

From time to time, my father-in-law makes this food using his Japanese shrimp tempura recipe. It’s really a delicious dish that can be eaten as appetizer or meal. Just a side note, the batter use for this recipe can also be used for vegetable tempura.

We usually use sweet potato, eggplant, and kale for vegetable tempura. So, if someone you know cannot eat shrimp, then, you can use the vegetable tempura instead.

Just make sure to fry the vegetable ones first before frying the shrimp in the same oil. Or you can always use a different set of batter and oil exclusively for vegetables.

Without further ado, here is the recipe for the Shrimp Tempura.
I hope you like it just as much as my family and friends enjoy this recipe.



  • 1/2 lb large shrimp, peeled and deveined
  • 2 quarts vegetable oil for deep frying
  • 2 1/4 cup all purpose flour
  • 1/3 cup ice water
  • 1/4 cup cornstarch
  • 1 large egg
  • 1/4 tsp salt
  • 1/4 tsp white sugar
  • 1/2 tsp baking powder
  • 5 ice cubes


  • Frying Pan (for cooking)
  • Bowl (for mixing ingredients)


  • Heat oil in deep-fryer to 375 degrees F.
  • In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.

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