I really need to get back in the kitchen! I have been cooking and eating plenty, I just haven’t been taking enough pictures! So today I am bringing you these delicious shrimp, with unappetizing pictures 
But trust me, they are delicious. I followed Nami’s recipe (check out her pics, they are very pretty) for these shrimp. Tempura is a classic Japanese way of frying shrimp. It is light, airy and delicate.
My husband went to the store to pick out something for dinner, he came home with steaks and jumbo shrimp. I thought I would saute the shrimp with garlic and butter, and make them “scampi” style. He said “what about tempura? Could we try that?” I immediately checked out Just One Cookbook, because Nami is my go to source for all things Japanese. Low and behold, she had a tempura recipe!
I will give you the recipe, even though I didn’t make any changes. But if you have questions, she has step by step pictures you can check out. I am sure these will be made again in our house. For something deep fried they did not feel heavy or greasy at all. I made cocktail sauce to go with these (not Japanese ,I know), but my husband loved it!
Shrimp Tempura
Recipe from Just One Cookbook
1 pound jumbo shrimp
100 g flour (about 3/4 cup)
½ tsp baking powder
¼ tsp salt
1 egg yolk
200 ml ice water
Corn Starch for dusting
Oil for frying
To prepare shrimp snip the inside of the curled edge to make them lay flat (I did this, but they curled anyway when frying. Might not have made big enough slits). Heat oil (340 degrees) in a deep pot.
Sift flour, baking powder and salt together in a bowl. In separate bowl, beat egg yolk gently. Add iced water and 2 ice cubes. Pour into flour mixture, and stir 10 times around the bowl. It will not be completely mixed in, and there will be lots of lumps, but that is ok. This is what makes it so light and airy.
Sift corn starch over the top of the shrimp. Dip shrimp into the batter, make sure it is completely coated. Drop in oil, and cook for 2-3 minutes depending on its size. Drain on paper towel before serving.
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Looks great! (buzzed)
I think the photo is gorgeous. The shrimp look amazing. I love tempura batter. It’s so much lighter than the regular so the flavor of whatever is inside shines through. This dish is a keeper for sure.
I love tempura anything – got addicted when I was first in Japan at 12 years old
This looks like a great, simple recipe!
yum! cripsy, fried shrimp! does it get better?
I absolutely love shrimp tempura! These look dynamite
YUM!!! Always love how crispy tempura is…I have a hard time resisting it!
Great idea to use Nami’s recipe, she’s definitely the go-to person for Japanese cooking! I LOVE shrimp tempura–sounds amazing! Can’t believe I used to despise shrimp only a few years ago, and now I can’t get enough.
Oh, how fabulous! Yeah, Nami is my go to person for Japanese recipes, too! YUM!
I love tempura and I have not had it ages. I remember getting a tempura style veggies and shrimp at a Thai restaurant that I used to love over 15 years ago.
I never thought to make it at home. Your shrimp look amazing and your pictures are great. Thank you and Nami for sharing this wonderful recipe. 
This looks amazing. I love anything-tempura!
Considering I (cough, my husband) almost burned down the house yesterday with the Broiler setting on the oven, I think hot oil is out of the question for right now. Regardless, the shrimp look delicious!
I think yours look great, Erin. Not a thing wrong with the photos
And now I am craving shrimp….
Buzzed
Oh, that looks delish. I really love shrimp tempura but have never made it at home–I’m sure Nami’s recipe was brilliant!
Wahhh! Erin, Tempura should be light and crispy and yours look just perfect! I’m not very good with presenting Shrimp Tempura too, it’s just so hard to make it perfect like Tempura restaurant. We even have Tempura specialized restaurant in Japan…see that’s why frying at home is not close to the perfect looking as we wish! I’m really happy to hear you enjoyed this recipe and thank you for trying my recipe. If you like tempura, you should try Kakiage Don (deep fry donburi/rice bowl). It’s my favorite!
If Nami says it’s good, it’s good !! Looks very tasty.
I am not a huge shrimp lover, but I love the sound of this way of cooking it! Worth a try for sure
Shrimp Tempura – now I won’t have to go out to get my fix!! Fantastic
Erin – these look delicious and I agree – Nami is an amazing Japanese cook! Thanks for sharing and it’s nice to have you back in the kitchen!
I love shrimp tempura. Every time we go out to a restaurant that has it, I order it. Yours looks perfect (Nami’s blog wouldn’t stear you wrong though!)
Hey taht’s my favorite food!
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Nami’s recipes are always great, I am not surprised these turned out well!
this is a very interesting recipe the basics has been very detailed explained
Erin, these tempuras of yours look beautiful. We adore tempura in our house but haven’t made them in a long time. With Nami’s recipe and now your inspiration, it’s high time I made them again. I agree with you 110% – for something fried, they don’t taste greasy. Fabulous!
This looks great, Erin! I love tempura, but I’ve never tried it myself.
I had no idea tempura batter was so easy. Now you got me wanting some. Thanks for sharing. (buzzed)