Ultra-Crispy Tempura Shrimp

There’s nothing like crispy tempura shrimp to bring some crunch to your appetizer spread. Light, golden, and incredibly addictive, these little beauties disappear in the blink of an eye. Good news: you don’t need to be a top chef to make them. With an airy batter and quick frying, this recipe always impresses.

Ingredients (4-6 servings)

For the tempura batter:

• 180g (1 ½ cups) all-purpose flour (for a lighter texture, but no one will check)
• 2.5 ml (½ tsp) salt
• 2.5 ml (½ tsp) baking soda
• 250 ml (1 cup) ice-cold water (yes, cold—not warm!)
• 2.5 ml (½ tsp) rice vinegar

For the shrimp:

• 454g (1 lb) large raw shrimp, peeled with tails on, well patted dry
• 90g (3 cups) puffed rice cereal (yes, the breakfast cereal that turns out to be a brilliant breading)
• Paprika, to taste
• Salt, adjusted to your seasoning preference
• Canola oil (or another neutral oil) for frying

Instructions

1. Heat the oil

Heat the oil in a deep pot or fryer until it reaches 180°C (350°F). Prepare a tray lined with paper towels to drain the shrimp after frying. Keep the oven at 100°C (200°F) to keep the shrimp warm, although let’s be honest, they’ll barely have time to cool down before being devoured.

2. Prepare the tempura batter

In a bowl, combine 120g (1 cup) flour, salt, and baking soda. Gradually add the ice-cold water and rice vinegar, whisking gently. The goal is not to get a perfectly smooth batter—some lumps are perfectly fine.

3. Prepare the breading

Spread the remaining 60g (½ cup) flour on a shallow plate. In another plate, place the puffed rice cereal (and try not to snack on half of it in the process).

4. Coat the shrimp

Dip each shrimp into the flour to ensure better adhesion, then dunk it into the tempura batter, and generously coat it with the puffed rice cereal.

5. Fry to golden perfection

Carefully drop the shrimp into the hot oil in small batches to avoid turning your frying session into a steaming mess. Fry for about 2 to 3 minutes, until golden brown and crispy. Drain them on paper towels.

6. Season and serve

Sprinkle with a pinch of paprika and a little salt before serving. Serve with homemade sweet and sour sauce or slightly spicy soy sauce, because a good dip is half the fun.

Pro Tips (free, enjoy!)

• The water needs to be ice-cold to ensure an ultra-light batter. If necessary, add a few ice cubes.
• Serve with a fresh, crunchy salad to balance the textures.
• Pair with bubbly or a crisp, dry white wine, like Chablis, to maintain a touch of elegance between crunchy bites.

An easy, flavorful, and elegant dish that delivers the crunch and satisfaction of tempura shrimp. Perfect for an appetizer or a light bite with friends! 🍤✨