1-First Step: Prepare the shrimp

Start with 20 to 25 uncooked shrimp, peeled with the tail on and deveined. Rinse them under cold water, then pat them very dry with paper towels. This matters more than most people think, because moisture can make the batter slide off and soften the crust.

Next, make 4 to 6 shallow slits on the underside of each shrimp. These small cuts help stop the shrimp from curling too tightly in the hot oil. After that, press the back of each shrimp gently to straighten and lengthen it. This is a simple move, but it makes the final plate look neat and restaurant-style.

2-Second Step: Set up the batter

In a mixing bowl, whisk 1 egg with 1.25 cups ice-cold water. Then add 1 cup flour and 1/4 cup cornstarch. Mix gently until just combined. Lumps are fine. In fact, a few lumps are a good sign because they usually mean you have not overmixed the batter.

Do not stir the batter until smooth. Overmixing develops gluten, which can make the coating heavy instead of light. If you want to keep the batter extra cold, place the bowl in an ice bath while you work. That small step helps the coating stay crisp when it hits the hot oil.

3-Third Step: Heat the oil

Pour enough oil into a deep pan or pot for frying and heat it to 375°F. A thermometer is the easiest way to check the temperature, but if you do not have one, you can test with a small drop of batter. It should sizzle right away and rise to the surface quickly.

Try to keep the oil steady. If it is too cool, the shrimp soak up oil and turn greasy. If it is too hot, the outside browns before the inside cooks. Clean oil gives the best texture, so strain it between batches if you see bits of batter floating around.

4-Fourth Step: Dredge and batter the shrimp

Lightly dredge each shrimp in flour first. Shake off the excess so you only get a thin coating. Then dip the shrimp into the tempura batter and let the extra batter drip off for a moment before frying.

Work one shrimp at a time so the batter stays cold and the shrimp do not clump together. If the batter starts to thicken while you fry, give it a gentle stir once or twice. Avoid beating it hard. A gentle hand keeps the coating airy.

5-Fifth Step: Fry in batches

Carefully lower the shrimp into the hot oil and fry in batches for about 2 minutes. The shrimp should turn golden brown and crisp. Since shrimp cook quickly, keep a close eye on them. A few seconds can make the difference between light and overdone.

For extra crispiness, drizzle a little extra batter over the shrimp while they fry. That creates delicate crispy bits on the surface, which many people love. Do not overcrowd the pan. Too many shrimp at once can lower the oil temperature and ruin the texture.

6-Final Step: Drain and serve right away

Lift the shrimp out with a spider strainer or slotted spoon and place them on a wire rack. A rack helps the steam escape, which keeps the coating crisp. Paper towels can trap moisture and soften the batter, so a rack works better here.

Serve the tempura right away while it is hot and crisp. Add rice, salad, or your favorite dipping sauce on the side. If you need to reheat leftovers, use an oven or air fryer instead of the microwave. That keeps the texture much closer to freshly fried shrimp tempura.