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Rock Shrimp Tempura Recipe

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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


This Rock Shrimp Tempura is made with fresh shrimp, flour, vegetable oil, egg, panko crumbs, cold water, and served with a spicy mayo. 




  • 1/2 lb cleaned and deveined shrimp
  • 3 cups vegetable oil or more, depending on the size of the pot
  • 2 cups panko crumbs


  • 1 large egg
  • 1 cup cold water
  • 1 cup flour

Spicy Mayo

  • 1/2 cup mayonnaise
  • 3 tablespoons Sriracha


  1. Start by placing a small pot full of oil on low heat, until heat reaches 375 on a candy thermometer. It is super important to use a candy thermometer when deep frying.
  2. Make the batter. In a bowl, mix the egg, cold water, and flour. In another bowl, add the panko crumbs. Dip the shrimp into the batter and then toss into the panko crumbs. Repeat with the rest of the shrimp.
  3. When the oil is hot enough (around 375 F), deep fry the shrimp until golden brown, about 2-3 minutes. You may need to do this in batches.
  4. In a bowl, add the mayonnaise and sriracha and serve on the side.
  5. Garnish with chopped scallions or chives.


  • Use fresh rock shrimp: Fresh shrimp will make a huge difference in the taste and texture of your tempura. Make sure to buy high-quality, fresh rock shrimp from a reputable seafood market.
  • Keep the batter cold: It's important to keep the batter cold as you're frying the shrimp. This will help the batter stay crispy and prevent it from becoming greasy.
  • Don't overcrowd the pan: When frying the shrimp, make sure to only cook a few at a time. Overcrowding the pan can cause the temperature of the oil to drop, which will result in greasy, soggy shrimp.
  • Use a high smoke point oil: When frying the shrimp, use a high smoke point oil like vegetable or canola oil. These oils can withstand high heat without burning or smoking.
  • Use a candy thermometer: A candy thermometer ensures the oil stays at the temperature needed.
  • Drain excess oil: Once the shrimp are cooked, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
  • Serve immediately: Tempura is best served immediately while it's still hot and crispy. Enjoy your rock shrimp tempura with a side of soy sauce or your favorite dipping sauce.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion


  • Calories: 454
  • Sugar: 15.5 g
  • Sodium: 2 g
  • Fat: 25.5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 32.5 g
  • Fiber: 1 g
  • Protein: 23 g