Hey Lykkers! If you've been craving a crispy and indulgent seafood dish, look no further than this Fried Tempura Shrimp recipe!

Perfectly golden and crunchy on the outside while tender and juicy on the inside, these tempura shrimp are a guaranteed hit.

Whether you're preparing it for a special occasion or a casual family meal, this dish never disappoints. Let's find into the crispy goodness!

Step-by-Step Instructions for Tempura Shrimp

Ingredients:

12 large shrimp, peeled and deveined (tails on for extra presentation)

1 cup all-purpose flour (for the shrimp coating)

1/2 cup cornstarch (for extra crispiness)

1 egg

1 cup cold sparkling water (helps create that airy texture)

1 teaspoon baking powder (to enhance crispness)

Salt and pepper to taste

Vegetable oil, for frying (enough to submerge the shrimp)

Optional:

Soy sauce, for dipping

Grated daikon radish, for garnish

Lemon wedges for serving

Instructions:

1. Prepare the Shrimp:

Begin by rinsing the shrimp under cold water. Pat them dry with a paper towel to remove excess moisture. This step is essential for getting that golden, crispy exterior.

2. Make the Tempura Batter:

In a large mixing bowl, whisk together the flour, cornstarch, salt, and pepper. In a separate bowl, lightly beat the egg. Pour the egg into the flour mixture and slowly add the sparkling water while stirring gently. It's important to mix the batter lightly and leave it a bit lumpy—this helps create the signature light and airy texture of tempura.

3. Heat the Oil:

In a deep frying pan or wok, pour enough vegetable oil to submerge the shrimp. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the temperature by dropping a small piece of batter into the oil—it should sizzle and float to the top.

4. Coat the Shrimp:

Dip each shrimp into the tempura batter, making sure it's evenly coated. Shake off any excess batter to prevent clumps.

5. Fry the Shrimp:

Gently lower the battered shrimp into the hot oil, one at a time. Fry in small batches to avoid overcrowding, which can cause the oil temperature to drop. Cook the shrimp for about 2-3 minutes, or until they're golden brown and crispy. Make sure to flip them halfway through to ensure even frying.

6. Drain the Excess Oil:

Once cooked, remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.

7. Serve and Enjoy:

Serve the crispy tempura shrimp hot with a side of soy sauce for dipping, or garnish with grated daikon radish and lemon wedges for an extra burst of flavor.

Other Helpful Tips for Perfect Tempura Shrimp:

Keep the Batter Cold: To achieve the crispiest coating, it's key to keep the tempura batter cold. If needed, you can place the batter bowl over a larger bowl of ice to maintain the chill.

Don't Over-mix the Batter: The beauty of tempura lies in the texture. Over-mixing the batter will result in a dense coating, so resist the urge to blend it into a smooth consistency.

Use Fresh Shrimp: For the best flavor and texture, make sure your shrimp are fresh and of high quality. Frozen shrimp can be used, but make sure to thaw and dry them thoroughly.

Perfect Frying Oil: Using a neutral oil with a high smoke point, like vegetable or canola oil, will help achieve that perfect crispy texture without imparting too much flavor to the shrimp.

Fried tempura shrimp are a simple yet decadent treat that's sure to impress any guest or elevate your next meal. With these easy-to-follow steps, the crunchy exterior and succulent interior of the shrimp will transport you to your favorite Japanese restaurant.

So go ahead—give this recipe a try, and indulge in the crispy goodness of homemade tempura shrimp! Don't forget to serve with your favorite dipping sauce or a squeeze of fresh lemon for that perfect finishing touch. Happy cooking!