Shrimp Tempura Recipe

I used to think a truly great tempura dish was impossible to make at home, but I discovered this black sesame shrimp tempura recipe, which results in a crispy, light-as-air batter and a truly striking presentation.

This recipe elevates standard shrimp tempura with a nutty, visually striking black sesame batter and a vibrant ginger-scallion drizzle. We’re going to achieve restaurant-quality results right here in your home kitchen, using simple techniques that guarantee success without gourmet jargon. The key is to keep the batter icy cold and monitor the oil temperature precisely for this delicious and easy dinner idea. This family-friendly recipe is perfect for weeknight dinners or special occasions, offering a high-protein option that truly impresses.

Ingredients for Black Sesame Shrimp Tempura Recipe

Getting the ingredients right for this shrimp tempura recipe is key to achieving a light and crispy texture, unlike traditional tempura. Use these notes to ensure the best results for your black sesame shrimp tempura:

• 450g (1 lb) large shrimp (16-20 count): Use large, high-quality shrimp, peeled and deveined, with the tails left on for presentation and handling during frying. Pat them completely dry before use; any moisture will prevent crispness. Make sure to butterfly and make small incisions on the belly to prevent curling.
• 150g (1 ¼ cups) cake flour: Cake flour has a lower protein content, which minimizes gluten development and creates a lighter, more tender tempura crust. Do not substitute all-purpose flour if you want the crispiest results; the texture will be denser. Sifting before use is recommended for an airier result.
• 30g (¼ cup) cornstarch: This is a crucial ingredient for maximizing the batter’s crispness and maintaining a light texture after frying. Cornstarch helps prevent the batter from absorbing too much oil during frying. Make sure it’s combined evenly with the cake flour and baking powder.
• 5g (1 teaspoon) baking powder: Provides lift to the batter during frying, ensuring a lighter and more airy crust rather than a flat, dense coating. Ensure your baking powder is fresh for maximum leavening power. Do not add too much, or it will impart a metallic taste.
• 2g (¼ teaspoon) fine sea salt: Balances the flavor of the batter, enhancing the shrimp’s natural sweetness. A small amount is all that’s needed for seasoning; the drizzle provides additional saltiness. Use fine sea salt for easy dissolution in the batter.
• 10g (1 tablespoon) black sesame seeds: Adds a unique nutty flavor and striking visual contrast to the golden tempura. Toasted black sesame seeds are preferred for deeper flavor, but raw work just as well in the batter. A small amount of additional seeds can be reserved for garnish.
• 300ml (1 ¼ cups) ice-cold water: This is the most critical component for achieving a crispy tempura crust; use water chilled in the freezer for 10-15 minutes or with ice cubes. The cold temperature prevents gluten from developing in the batter, resulting in a light texture. Do not use room temperature or warm water.
• 1.5-2 L (6-8 cups) neutral oil: Use a high-smoke point oil such as canola, grapeseed, or sunflower oil. Avoid oils like olive oil or butter, as they have low smoke points and will burn before the shrimp is cooked. The oil depth should be at least 2 inches to allow the shrimp to be fully submerged in the large pot.
• FOR THE GINGER-SCALLION DRIZZLE: This sauce requires fresh ginger (finely minced) and green onions (chopped) for the flavor base. The sauce components include alcohol-free soy sauce, toasted sesame oil, granulated sugar, and salt. Hot oil (neutral) is used to bloom the aromatics; do not skip this step for maximum flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions for Black Sesame Shrimp Tempura Recipe

Here’s how to prepare a truly authentic shrimp tempura recipe at home. Pay close attention to the details on keeping the batter cold and monitoring the oil temperature for the best results:

1. Prepare the shrimp: Start by making small, shallow incisions on the belly side of each shrimp to prevent curling when frying. Butterfly each shrimp by cutting along the back without cutting all the way through, creating a flatter shape. Pat the shrimp completely dry with paper towels; this is essential for a crispy crust on this black sesame shrimp tempura recipe.
2. Make the Ginger-Scallion Drizzle: In a heatproof bowl, combine the finely minced ginger and chopped green onions. Heat 120ml (½ cup) neutral oil in a small saucepan over medium-high heat until shimmering and just starting to lightly smoke (around 175-190°C / 350-375°F). Carefully pour the hot oil over the ginger and green onions in the bowl; it will sizzle vigorously. Stir in the soy sauce, sesame oil, sugar, and salt. Set aside.
3. Prepare the batter: In a large mixing bowl, whisk together the cake flour, cornstarch, baking powder, fine sea salt, and black sesame seeds until fully combined. Gradually add the ice-cold water, mixing briefly with chopsticks or a fork until just combined. A few lumps in the batter are desired; If you overmix, the batter will develop gluten and become chewy instead of crisp. Keep the batter very cold, perhaps over an ice bath, until ready to use.
4. Heat the frying oil: Pour the 1.5-2 L (6-8 cups) of neutral frying oil into a large, deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 170°C (340°F). Use a deep-fry thermometer to monitor the temperature; maintaining this temperature is crucial for crispness.
5. Fry the shrimp tempura: Lightly dust each prepared shrimp with a thin layer of dry cake flour, shaking off any excess. Dip one shrimp at a time into the black sesame tempura batter, allowing any excess to drip off before carefully lowering it into the hot oil. Fry in small batches (3-4 shrimp at a time) for 2-3 minutes, turning occasionally, until golden brown and crisp. The black sesame seeds will be visible through the golden batter.
6. Drain the tempura: Using a spider or slotted spoon, remove the cooked shrimp tempura from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining shrimp, ensuring the oil returns to 170°C (340°F) between batches.
7. Serve immediately: Arrange the hot, crispy black sesame shrimp tempura on a clean, dark-colored plate or platter. Spoon or drizzle a generous amount of the glossy Ginger-Scallion Drizzle over the tempura. Garnish with extra chopped green onions and black sesame seeds for a finishing touch of color and texture. I often make this simple shrimp tempura recipe for family dinners, and I’ll double the sauce for extra dipping on the side.

Tips for Extra Crispy Tempura Every Time

Getting that light, airy, restaurant-quality crispness depends less on technique and more on science. Here are the keys to a perfect, non-greasy crust every time:

• Use ice-cold liquids. The high temperature difference between the batter and the oil creates shock, which prevents oil absorption and ensures a crispy crust. Keep the bowl of batter over an ice bath while you work.
• Do not overmix the batter. Lumps are good! Overmixing develops gluten, which makes the batter heavy and chewy instead of light and airy. Use chopsticks to mix only until the flour is hydrated.
• Monitor oil temperature. A precise temperature (170°C / 340°F) is essential for tempura. If the oil is too hot, it burns; if it’s too cool, the tempura becomes greasy.
• Don’t overcrowd the pot. Frying in small batches prevents the oil temperature from dropping too low. Allow the oil to return to temperature between batches.

How to Serve Black Sesame Shrimp Tempura

This black sesame shrimp tempura recipe is versatile and makes a delicious meal or a high-protein snack for the family. Here are a few ways we like to serve it:

• Pair with rice. Serve the tempura over steamed white rice or a simple fried rice for a complete meal. The ginger-scallion drizzle pairs beautifully with both.
• Side dishes. Include a simple cucumber salad, a light miso soup, or a side of edamame. The crisp tempura balances well with fresh vegetables.
• Turn it into a bowl. Place the tempura in a bowl with rice, pickled carrots, and avocado slices for a deconstructed sushi bowl.
• Family style appetizer. Arrange on a platter with extra dipping sauce and serve alongside other family-friendly appetizers like spring rolls or gyoza.

FAQs

Can I make tempura batter ahead of time?

No, tempura batter must be used immediately after mixing. The baking powder will lose effectiveness and the batter will develop gluten, resulting in a soggy, dense crust if allowed to rest.

Why do my shrimp tempura get soggy?

The primary reasons are usually overcrowding the pot, oil temperature being too low, or a non-ice cold batter. Frying too many shrimp at once drops the oil temperature, leading to a greasy, soggy result instead of a crispy one.

What is the best oil for frying tempura?

A neutral oil with a high smoke point is essential. Canola oil, grapeseed oil, or sunflower oil are excellent choices for deep frying tempura, ensuring the best result for a shrimp tempura recipe.

Can I use frozen shrimp for this recipe?

Yes, you can. Ensure the frozen shrimp are fully thawed and patted completely dry with paper towels before use. Any residual moisture will create excess sizzling and make the tempura less crispy. I always thaw mine first in the fridge overnight; trying to rush it with cold water makes it harder to get perfectly dry.

Can I fry other vegetables in this black sesame batter?

Yes, this batter works well with vegetables like bell peppers, broccoli florets, sweet potato slices, or mushrooms. Ensure vegetables are sliced thinly and patted dry before frying. This shrimp tempura recipe batter can be used for almost anything.

Can I adjust the level of ginger in the drizzle?

Yes, you can reduce the amount of fresh ginger to 1 tablespoon if you prefer a milder sauce. For a more intense flavor, increase the ginger or add a pinch of chili flakes to the hot oil.

How should I reheat leftover shrimp tempura?

To keep the shrimp tempura crispy, avoid the microwave. Reheat on a baking sheet at 350°F (175°C) for 8-10 minutes, or in an air fryer at 375°F (190°C) for 4-5 minutes. This method helps maintain the desired texture of this shrimp tempura recipe.

Conclusion

This simple technique for black sesame shrimp tempura proves that you don’t need to go out to enjoy a truly special meal. If you’re looking for an easy dinner idea and love high-protein snacks, save this versatile shrimp tempura recipe on Pinterest to try this week.

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