This extra crispy tempura shrimp is exactly like the name says, extra crispy on the outsides and perfectly juicy on the insides! These are super easy to make at home and taste delicious!
Serve these with your favorite sweet and sour sauce, I love my plum pepper jam with these RECIPE HERE, or some delicious tartar sauce RECIPE HERE or your favorite cocktail sauce. They are also amazing in shrimp tacos with a fruity salsa like my peach cilantro salsa RECIPE HERE or my mango salsa RECIPE HERE or my easy cilantro lime crema RECIPE HERE. It also love them in sushi rolls, burrito bowls, salads, honestly the options are endless.
These taste so fresh and they taste better than the premade frozen ones by a long shot! Plus they take about the same time, if not quicker to make than the frozen ones. You can add optional spice to these to give it a little kick or keep it classic, I will include directions for both options below.
I use cornstarch as a breading agent in these because it adds a nice crunch, I also use panko bread crumbs because you can’t beat the crunch that it gives them.
You don’t need a lot of oil to cook these, we just do a shallow fry on these so no need to fill your pan very full, an inch of oil or so will be sufficient. I use corn or canola oil to fry these in, these oils can handle the higher heat and give it a light and crisp fry. You can also use peanut oil, lard or any other deep frying oil you prefer.
What you need to make extra crispy tempura shrimp:
Makes 15 extra large shrimp or roughly 1/2 pound
- 15 extra large shrimp or 1/2 pound – shells and tails removed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper – optional, it will give it a little heat
- 1 large egg
- 1/2 teaspoon soy sauce or coconut aminos
- 1/2 teaspoon sriracha – optional
- 1 cup Panko bread crumbs
- Roughly 1 inch deep of frying oil – corn, canola, peanut or preferred frying oil
Instructions
- Rinse shrimp and remove shells and tails.
- Take out 3 bowls.
- In first bowl, add cornstarch, salt and cayenne pepper {if using it} and stir together.
- In second bowl, add egg, soy sauce and sriracha (if using it).
- In third bowl, add panko bread crumbs
- dip the shrimp in the cornstarch mixture first, followed by the egg mixture and then into the panko bread crumb mixture.
- Repeat for all of the shrimp.
- Heat roughly 1 inch of oil in a skillet or pan on medium-high heat. I usually heat to high then reduce to medium high. You want your oil around 350-360 F. if you have a frying thermometer.
- Cook for roughly 2 minutes per side or until breading gets golden brown.
- Remove shrimp from oil and place on a paper towel or cooling rack so any excess oil can run off.
- Serve with favorite sauce or use in any dish. Enjoy!
Extra Crispy Tempura Shrimp
Ingredients
- 15 extra large shrimp or 1/2 pound – shells and tails removed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper – optional it will give it a little heat
- 1 large egg
- 1/2 teaspoon soy sauce or coconut aminos
- 1/2 teaspoon sriracha – optional
- 1 cup Panko bread crumbs
- roughly 1 inch deep of frying oil corn canola, peanut or preferred frying oil
Instructions
- Rinse shrimp and remove shells and tails.
- Take out 3 bowls.
- In first bowl, add cornstarch, salt and cayenne pepper {if using it} and stir together.
- In second bowl, add egg, soy sauce and sriracha (if using it).
- In third bowl, add panko bread crumbs
- dip the shrimp in the cornstarch mixture first, followed by the egg mixture and then into the panko bread crumb mixture.
- Repeat for all of the shrimp.
- Heat roughly 1 inch of oil in a skillet or pan on medium-high heat. I usually heat to high then reduce to medium high. You want your oil around 350-360 F. if you have a frying thermometer.
- Cook for roughly 2 minutes per side or until breading gets golden brown.
- Remove shrimp from oil and place on a paper towel or cooling rack so any excess oil can run off.
- Serve with favorite sauce or use in any dish. Enjoy!