Crisp Tempura Shrimp with Sweet Soy Dipping Sauce
Light and airy tempura-battered shrimp fried to golden perfection, paired with a sweet soy dipping sauce that balances saltiness and sweetness. This japanese-inspired seafood ready in about 25 minutes blends peeled and deveined large shrimp, all-purpose flour, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 peeled and deveined large shrimp
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 cup ice-cold sparkling water
- for frying, 4 cups vegetable oil
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tsp grated ginger
- 1 tbsp minced green onion
Instructions
- Step 1: In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder. Gradually add 1 cup ice-cold sparkling water and stir lightly until just combined; batter should be lumpy and cold.
- Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Pat 12 large peeled and deveined shrimp dry with paper towels.
- Step 3: Dip shrimp one at a time into the tempura batter, coating completely, then carefully lower into hot oil. Fry in batches for 2-3 minutes until shrimp are puffed and golden. Remove with a slotted spoon and drain on paper towels.
- Step 4: For the dipping sauce, combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sugar, and 1 tsp grated ginger in a small saucepan. Heat over medium heat until sugar dissolves and sauce is warm. Remove from heat and stir in 1 tbsp minced green onion.
- Step 5: Serve the crisp tempura shrimp immediately with the warm sweet soy dipping sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Tempura Shrimp with Sweet Soy Dipping Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crisp Tempura Shrimp with Sweet Soy Dipping Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crisp Tempura Shrimp with Sweet Soy Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Tempura Shrimp with Sweet Soy Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Tempura Shrimp with Sweet Soy Dipping Sauce?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
