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Three Jumbo Shrimp Tempura on a black plate.

Jumbo Shrimp Tempura

A recipe for Jumbo Shrimp Tempura from the cookbook, My Japanese Table.
Course Main
Cuisine Japanese
Keyword Japan, Japanese, seafood, shrimp, tempura
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time: 30 minutes
Total Time 1 hour
Servings 12 Shrimp


  • 12 jumbo shrimp
  • 3 cups (750 ml) canola or other non-flavored oil

Tempura Batter:

  • 3/4 cup (200 ml) ice water
  • 1 egg yolk
  • 2/3 cup (100 grams) cake flour or all purpose flour
  • 2 tablespoons cornstarch

For serving:

  • 1 lemon cut into 8 wedges
  • 1 tablespoon sea salt or kosher salt for sprinkling

Matcha Salt:

  • 1 teaspoon matcha powdered green tea
  • 1 tablespoon sea salt or kosher salt


  • Soak 12 bamboo skewers in water for 30 minutes.
  • While keeping the tail intact, remove the head, shell, and vein from the shrimp. Rinse and dry, then make two horizontal cuts along the belly of each shrimp to help keep them flat.
  • Insert each soaked skewer into the shrimp and straight through the body.
  • Pour the oil in a large saucepan or wok over medium heat to 360˚F (180˚C).
  • In a large bowl, beat together the water and egg yolk until frothy. Whisk in the flour and cornstarch until combined, but not completely smooth.
  • Dip a skewered shrimp into the batter to coat completely, then place in the heated oil. Repeat with other skewers, being careful not to crowd the pan- about 3-4 at a time. Fry until golden, about 3 minutes, then turn with tongs and cook for another 2 minutes. Transfer to a towel-lined plate or rack. Repeat with remaining shrimp.
  • In a small bowl, mix together the matcha and sea salt.
  • Serve the fried shrimp immediately with matcha salt, salt, and lemon wedges.