• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    March 2, 2023 Gluten-Free

    Ebi Tempura (Shrimp Tempura)

    Jump to Recipe - Print Recipe

    Ebi tempura, or shrimp tempura, is a popular Japanese dish with a light and airy crispy coating and tender middle. Enjoy as an appetizer or side dish. This recipe is naturally gluten-free, dairy-free, and very easy to make!

    What's Tempura?

    Tempura is a traditional Japanese dish where seafood or vegetables are battered and then deep-fried until golden brown and crispy.

    Ebi tempura is often served with tentsuyu, a rich and savory/umami dipping sauce made from soy sauce, mirin (cooking wine), dashi (fish broth), grated daikon radish, and sugar.

    Ingredients

    Typically, tempura batter consists of wheat flour, water, and egg. For this recipe, I wanted to take a more allergy-friendly approach without compromising on texture or flavor.

    • Shrimp - larger shrimp work better for this dish. To make this recipe quicker, you can buy shrimp that are already deveined and peeled but with the tails on.
    • Potato starch - the shrimp get coated in this before getting battered to add an additional layer of crispiness.
    • Egg - helps the batter bind together.
    • Ice-cold water - prevents the tempura batter from absorbing too much oil and keeps the cooked tempura light and crispy.
    • White rice flour - a naturally gluten-free flour made from finely milled rice that yields a crispy coating.
    • Avocado or coconut oil - for shallow frying.

    How to Make Ebi Tempura

    Step 1. Make three small incisions across the belly of the shrimp to prevent the shrimp from curling as it cooks. Then flip the shrimp over and gently press down on the back to straighten it.

    Step 2. Sprinkle the shrimp with salt and toss with the potato starch.

    Step 3. Add enough oil to cover the bottom of a large skillet over medium heat.

    Step 4. Make the batter by whisking together the egg, ice water, and rice flour in a bowl.

    Step 5. Dip each shrimp in batter and then transfer to the hot skillet. Shallow fry the shrimp in batches but don't crowd the pan. Cook for 1-2 minutes, spoon some batter on the top of each shrimp before flipping and cooking on the other side for another 30 seconds to 1 minute.

    Step 6. Transfer to a cooling rack to retain their crispiness and serve immediately.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this ebi tempura using what you already have? Here are some ideas...

    • No shrimp? you can also make fish tempura using white fish such as cod or halibut.
    • No potato starch? - use tapioca starch/flour or cornstarch instead.
    • No white rice flour? - you can also use all-purpose flour, just be sure not to over mix. With wheat flour, some lumps are encouraged in the batter so you don't overwork the gluten.
    • Make it vegetarian - instead of ebi tempura, make vegetable tempura using eggplant, cauliflower, broccoli, Japanese sweet potato, kabocha squash, or bell peppers.
    • Variations - use soda water instead of still water for an even lighter batter.

    Helpful Tips

    Straighten the shrimp. To make them restaurant-style at home, make three small incisions across the belly of the shrimp and press down on the back to straighten it so it doesn't curl when cooking.

    Use ice-cold water. This helps keep the batter light and airy once cooked.

    Spoon on extra batter before flipping. This helps the tempura get on both sides of the shrimp since we’re shallow frying and not deep frying.

    How to store. Store in an airtight container in the fridge for up to 2 days. Re-crisp them in a skillet over medium heat.

    More Japanese Sides

    • Asian Brussels Sprouts With Lemon Miso Sauce
    • Spicy Cucumber Salad (Sunomono)
    • Best Ever Shishito Peppers
    Ebi shrimp tempura on a wire rack.
    Print Recipe Pin Recipe
    5 from 1 vote

    Ebi Tempura (Shrimp Tempura)

    Ebi tempura, or shrimp tempura, is a popular Japanese dish with a light and airy crispy coating. Enjoy as an appetizer or side dish. This recipe is naturally gluten-free, dairy-free, and very easy to make!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 4
    Author: Lindsey Jenkins

    Ingredients

    • 1 pound large shrimp with tails peeled and deveined
    • pinch kosher salt
    • 2 tablespoons potato starch

    Tempura Batter

    • 1 large egg
    • ½ cup ice-cold water
    • ¾ cup white rice flour
    • avocado or coconut oil for shallow-frying

    Instructions

    • Make three small incisions across the belly of the shrimp to prevent the shrimp from curling as it cooks. Then flip the shrimp over and gently press down on the back to straighten it.
    • Sprinkle the shrimp with salt and toss with the potato starch.
    • Add enough oil to cover the bottom of a large skillet over medium heat.
    • Make the batter by whisking together the egg, ice water, and rice flour in a bowl.
    • Dip each shrimp in batter and then transfer to the hot skillet. Shallow fry the shrimp in batches but don't crowd the pan. Cook for 1-2 minutes, spoon some batter on the top of each shrimp before flipping and cooking on the other side for another 30 seconds to 1 minute.
    • Transfer the cooked shrimp to a cooling rack and serve immediately with tentsuyu, a Japanese dipping sauce. Alternatively, you can use tamari to keep it gluten-free.

    Notes

    Make It Your Way: Substitutions & Variations
    No shrimp? - you can also make fish tempura using white fish such as cod or halibut.
    No potato starch? - use tapioca starch/flour or cornstarch instead.
    No white rice flour? - you can also use all-purpose flour, just be sure not to over mix. With wheat flour, some lumps are encouraged in the batter so you don't overwork the gluten.
    Make it vegetarian - instead of ebi tempura, make vegetable tempura using eggplant, cauliflower, broccoli, Japanese sweet potato, kabocha squash, or bell peppers.
    Variations - use soda water instead of still water for an even lighter batter.
    Helpful Tips
    Use ice-cold water. This helps keep the batter light and airy once cooked.
    Spoon on extra batter before flipping. This helps the tempura get on both sides of the shrimp since we’re shallow frying and not deep frying.
    How to store. Store in an airtight container in the fridge for up to 2 days. Re-crisp them in a skillet over medium heat.

    More Recipe Index

    • Almond Ricotta
    • A spoonful of homemade granola oat butter on top of a jar.
      Granola Butter (Nut-Free, Oat Spread)
    • A bowl of homemade spicy honey mustard.
      Spicy Honey Mustard
    • A platter of roasted carrots and dates with chopped pistachios.
      Roasted Carrots and Dates With Pistachios

    Reader Interactions

    Rate & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Spring Recipes

    • A large bowl of potato and asparagus salad with roasted garlic dressing.
      Potato Asparagus Salad With Roasted Garlic Vinaigrette
    • A loaf of carrot cake cut with a couple of slices in the front.
      Carrot Cake Loaf With Zesty Citrus Glaze
    • Lavender Lemonade
    • Sautéed Garlic Scapes with squeezed lime
      Sautéed Garlic Scapes with Smoked Sea Salt and Lime

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • pouring vegan oyster sauce into a glass jar
      Vegan Oyster Sauce Recipe
    • What Goes With Spinach?
    • A short glass of overnight chia seed pudding topped with fresh fig slices and dukkah seasoning.
      Overnight Chia Seed Pudding

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.