Crisp Tempura Shrimp with Sweet Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 25 minutes, pairs large shrimp, all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 310 cal/serving

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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

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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.