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- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 1/4 cup cornstarch - 1 teaspoon baking powder - 1 cup cold sparkling water - 1/2 teaspoon salt - Oil for frying (vegetable or canola) - Optional: 1 cup panko breadcrumbs for extra crunch - Dipping sauce: soy sauce or ponzu sauce The main star of this dish is the shrimp. Choose large, fresh shrimp for the best taste. The all-purpose flour and cornstarch create a light, crispy batter. Cornstarch helps absorb moisture, making your tempura crispier. Baking powder adds airiness to the batter. Cold sparkling water gives the tempura a unique texture. It keeps the batter light and fluffy during frying. Salt enhances the flavor of each bite. For extra crunch, you can add panko breadcrumbs. They make the tempura even crispier. You can also explore different dipping sauces. Soy sauce and ponzu sauce both pair well. They add a salty, tangy kick to your dish. Feel free to get creative with flavors that excite your palate. Start by taking 1 pound of large shrimp. Peel and devein them carefully. Pat them dry using paper towels. This step is key for making crispy shrimp. If the shrimp are wet, they will not fry well. Dry shrimp will absorb less oil and get that nice crunch. In a bowl, mix 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Slowly add 1 cup of cold sparkling water while you whisk. Mix it gently until just combined. Don’t worry about lumps; they are okay. Overmixing will make the batter tough. Heat about 2 inches of oil in a deep pan. Aim for 350°F (175°C). You can test the oil by dropping in a bit of batter. It should sizzle and rise. For added crunch, dip the shrimp in panko breadcrumbs before the batter. This is optional but tasty. Fry the shrimp in batches, ensuring not to crowd the pan. Dip each shrimp in the batter, then place it in the hot oil. Fry for 2-3 minutes until golden brown. Remove them and let them drain on paper towels. Serve hot with soy sauce or ponzu sauce. Check out the Full Recipe for more details! To make your shrimp tempura extra crispy, start with dry shrimp. Pat them with paper towels to remove moisture. This step is key. Next, use cold sparkling water in your batter. The bubbles help create a light texture. For even more crunch, consider using panko breadcrumbs. They provide a delightful crispness that you will love. One common mistake is overmixing the batter. It’s okay if there are lumps; they help with texture. Also, ensure your oil is hot enough. If it’s not, the shrimp will soak up oil and become greasy. Frying too many shrimp at once can lower the oil temperature. This will lead to soggy tempura. Work in small batches for the best results. Fry your shrimp at 350°F (175°C) for golden perfection. Use a thermometer to check the oil temperature. When placing shrimp in the oil, do it gently. This prevents splashing and burns. Let the shrimp fry for 2-3 minutes on each side. They are done when they turn golden brown. After frying, place them on paper towels to drain excess oil. This keeps them crispy. For the best experience, serve your crispy shrimp tempura with a tasty dipping sauce like soy or ponzu. {{image_2}} You can add veggies to your tempura feast. Common choices include sweet potatoes, zucchini, and bell peppers. Cut them into thin strips for even frying. These veggies soak up the batter well and taste amazing. You can serve them alongside shrimp for a colorful dish. Try to fry them for about 2-3 minutes until they turn golden brown. While soy sauce is classic, you can get creative with dipping sauces. A mix of soy sauce and vinegar brings a tangy twist. You can also try a spicy mayo or a citrusy ponzu sauce. For a unique touch, mix honey with soy sauce for sweetness. These sauces enhance the flavor of your crispy shrimp tempura. If you want to switch things up, try other seafood. Scallops and calamari work well in tempura. Both can be coated with the same batter. Just remember to adjust the frying time; they may cook faster than shrimp. Enjoy the variety of flavors that different seafood brings to your meal. For a full recipe, check out the Crispy Shrimp Tempura recipe. After you enjoy your crispy shrimp tempura, store leftovers right away. Place the shrimp in an airtight container. Keep it in the fridge for up to three days. This helps to keep them fresh. The batter may lose some crunch, but the shrimp will still taste good. To reheat your tempura, use an oven or an air fryer. Preheat the oven to 375°F (190°C). Spread the shrimp on a baking sheet. Heat them for about 10 minutes. An air fryer works well too. Set it to 350°F (175°C) and cook for about 5 minutes. This keeps the tempura crispy. You can freeze tempura for later use. First, let the shrimp cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. After that, transfer the shrimp to a freezer bag. They can last for up to three months. When ready to eat, thaw them in the fridge and reheat as mentioned. Enjoy the crispy goodness later! The secret to crispy tempura lies in the batter and the oil. You want to use cold sparkling water when making the batter. Cold water helps keep the batter light and airy. The use of cornstarch also adds to the crunch. Frying at the right temperature is key. Oil should be around 350°F (175°C). If the oil is too hot, the tempura burns. If it is too cool, the tempura becomes soggy. Yes, you can make tempura batter in advance. However, it is best to use it right away. If you must store it, cover it and keep it in the fridge. Use it within a few hours for a good texture. When you are ready to fry, gently mix it again. Avoid overmixing to keep the batter light. Crispy shrimp tempura goes well with many side dishes. Some great options include: - Steamed rice - Miso soup - Seaweed salad - Pickled vegetables - Soba noodles These sides add flavor and balance to your meal. Enjoy your crispy shrimp tempura with a tasty dipping sauce, like soy sauce or ponzu sauce. For the full recipe, check out the earlier section. This blog post covered how to make shrimp tempura, starting with key ingredients and their roles. You learned step-by-step instructions for preparing shrimp, making batter, and frying for crispiness. I shared valuable tips to avoid common mistakes and ensure the best results. You also explored tasty variations and how to store leftovers. Remember, perfecting shrimp tempura takes practice, but it’s worth it for the crunch and flavor. Enjoy your cooking journey, and get ready to impress with your new skills!

Crispy Shrimp Tempura

Delight your taste buds with crispy shrimp tempura! This easy recipe features large shrimp coated in a light and airy batter, perfect for frying to golden perfection. With just a few simple ingredients and step-by-step instructions, you'll be serving up restaurant-quality tempura at home in no time. Don't miss out—click through to discover how to make this mouthwatering dish and impress your family and friends!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1 cup cold sparkling water

1/2 teaspoon salt

Oil for frying (vegetable or canola)

Optional: 1 cup panko breadcrumbs for extra crunch

Dipping sauce: soy sauce, or a ponzu sauce

Instructions
 

Prepare the Shrimp: Pat the shrimp dry with paper towels. This helps them become crispier when fried.

    Make the Tempura Batter: In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the cold sparkling water while whisking gently until just combined. Do not overmix; it’s okay if there are some lumps.

      Heat the Oil: In a deep pan or fryer, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). To test if it's ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

        Coat the Shrimp: If desired, dip the shrimp in panko breadcrumbs for added crunch before dipping them in the tempura batter. This step is optional.

          Fry the Shrimp: working in batches, dip each shrimp into the tempura batter, allowing any excess to drip off before carefully placing them into the hot oil. Fry until golden brown and crispy, about 2-3 minutes on each side. Remove the shrimp and let them drain on paper towels.

            Serve: Serve the crispy shrimp tempura hot with your choice of dipping sauce, such as soy sauce or ponzu sauce.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4