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Shrimp Tempura

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“Always on the lookout for a nice light and delicate tempura.”

Ingredients Nutrition

  • 1 egg yolk, beaten
  • 1 12 cups ice water or 1 12 cups very cold club soda
  • 1 cup all-purpose flour or 1 cup rice flour
  • 1 12 lbs large shrimp, peeled


  1. Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
  2. Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
  3. Butterfly the shrimp by cutting them almost all the way though along their backs.
  4. Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
  5. Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
  6. Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.

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