A basket and a plate of homemade shrimp tempura
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5 from 1 vote

Shrimp Tempura

Make crispy shrimp tempura at home with this easy copycat recipe. Rival any Asian restaurant with easy ingredients to find at home!
Course Appetizer
Cuisine Japanese
Keyword Shrimp tempura
Prep Time 10 minutes
Cook Time 6 minutes
Servings 4
Calories 650kcal
Author Stephanie Manley


  • 1 1/2 pounds shrimp deveined
  • 1 2/3 cups all purpose flour
  • 1 1/2 cups corn starch
  • 2 cups club soda or super cold water
  • 1/4 cup sesame seeds optional
  • 1/4 cup fresh herbs optional (parsley, chives, thyme are suggested)
  • oil for frying


  • Peel and devein shrimp.
  • Preheat oil to 350 degrees in a deep fryer or pour enough oil to a large pot to deep fry.
  • Mix together flour, corn starch, and club soda. Stir until just blended. If desired add some of the fresh herbs to the batter.
  • Dip shrimp one at a time into batter. There is no need to dip the tails. Deep fry for about 2 to 3 minutes, the batter should crisp up, do not let the batter brown, the shrimp will over cook.
  • Drain shrimp on a wire rack on top of a baking sheet.
  • Sprinkle sesame seeds and herbs on top if desired.

Recipe Tips

  • Peanut oil is my preferred cooking oil, but regular vegetable oil will also work!
  • Nutrition

    Calories: 650kcal | Carbohydrates: 89g | Protein: 45g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 1379mg | Potassium: 314mg | Fiber: 4g | Sugar: 1g | Vitamin C: 7.8mg | Calcium: 386mg | Iron: 8.6mg
    Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!