Crispy Shrimp Recipe - Tempura-Style Fried Shrimp

Craving that irresistible crunch? You're in the right place! This guide will walk you through creating the most delectable crispy fried shrimp you've ever tasted, right in your own kitchen. Forget soggy, bland attempts – we're talking about a tempura shrimp recipe that delivers golden-brown perfection every single time. Whether you're planning a casual fried shrimp meal for the family, looking for the best dipping sauce for shrimp to impress guests, or just want to master cooking with frozen shrimp, we've got you covered. This recipe emphasizes high-quality shrimp and a simple process, proving that restaurant-worthy tempura shrimp batter is incredibly easy to make at home. Get ready to dive into a world of flavor and crunch!

Ingredients

• 1 lb large shrimp (fresh or frozen, peeled, deveined, tails on or off)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (for flavor and color)
• 2 large eggs, beaten
• 1/2 cup buttermilk (or regular milk with a splash of lemon juice/vinegar)
• 3-4 cups vegetable oil (or canola oil) for frying
• Your favorite dipping sauces (e.g., cocktail sauce, lemon aioli, sweet chili sauce)

Directions

1. Prep the Shrimp: If using fresh shrimp, remove the shells and devein them, leaving the tails on for presentation if desired. If using frozen shrimp, thaw them completely under cold running water or overnight in the refrigerator. Once prepped, lay the shrimp out on paper towels and pat them thoroughly dry. This crucial step prevents excess moisture, which can lead to a less crispy result.
2. Make the Coating: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. This combination creates a light yet incredibly crispy tempura shrimp batter. Set aside.
3. Dipping Process: In a separate shallow bowl, whisk the beaten eggs and buttermilk together until well combined. This wet mixture helps the dry coating adhere perfectly. Take each shrimp, dip it first into the egg and buttermilk mixture, allowing any excess to drip off. Then, dredge the shrimp thoroughly in the dry flour mix, ensuring it's completely coated. Gently shake off any extra flour. Place the coated shrimp on a plate or baking sheet as you go, making sure they don't touch.
4. Frying: Heat 3-4 cups of vegetable oil in a large, heavy-bottomed skillet or a deep fryer to 350-375°F (175-190°C). If you use a deep fryer, follow its instructions for optimal temperature. If using a skillet, an instant-read thermometer is your best friend here. Once the oil is hot, carefully add the coated shrimp in batches. Do not overcrowd the pan, as this will drop the oil temperature and result in soggy shrimp. Fry for 2-3 minutes per batch, flipping halfway through, until the shrimp are beautiful golden brown and perfectly crispy.
5. Serve: Using a slotted spoon or tongs, remove the fried shrimp from the oil and immediately transfer them to a plate lined with paper towels to drain any excess oil. Serve your perfectly crispy shrimp immediately with a squeeze of fresh lemon and your best dipping sauce for shrimp, such as a classic cocktail sauce, a zesty lemon aioli, or a sweet and spicy chili sauce. Enjoy your delicious fried shrimp meal!