You Will Love Matcha Tempura Shrimp

Matcha tempura shrimp combines crispy, golden shrimp with earthy matcha powder for an exotic taste. Simply coat shrimp in tempura batter and fry until golden.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: frying

Cuisine: Far East, Japanese

Courses: dinner

Difficulty: Intermediate

Cooking Temp: 190 C

Servings: 4

Calories: 180

Dietary: dairy-free, gluten-free, Keto

Description

Matcha Tempura Shrimp combines crispy, golden shrimp with earthy matcha powder for an exotic taste. Simply coat shrimp in tempura batter and fry until golden.

Ingredients

12 large shrimp (deveined and cleaned)
1 cup tempura batter mix
1 tbsp matcha powder
Vegetable oil (for frying)
salt (to taste)
Spicy sauce (for serving)

Instructions

1
PREPARE THE SHRIMP
Start by rinsing the shrimp thoroughly under cold running water. Pat them dry with paper towels to ensure no moisture remains. This will help the batter adhere better. If needed, carefully remove the shells and devein them, leaving just the tails for presentation. Once dry, season the shrimp lightly with salt. Set them aside in a bowl.
Tip: Ensuring the shrimp are completely dry will prevent the batter from becoming soggy during frying.
2
MIX THE TEMPURA BATTER
In a separate bowl, combine the tempura batter mix with the matcha powder. Stir gently to make sure the matcha is evenly distributed through the batter. Slowly add cold water, following the instructions on the batter mix package and whisk the mixture until smooth and lump-free. The batter should be thick enough to coat the shrimp but not too dense. Adjust with a little more water if necessary.
Tip: Use cold water for a crispier batter texture when frying.
3
HEAT THE OIL
Pour enough vegetable oil into a deep skillet or pot to submerge the shrimp halfway. Heat the oil over medium-high heat until it reaches 180-190°C. Test the temperature by dropping a small bit of batter into the oil; it should sizzle immediately and float to the top. If the batter sinks or doesn’t sizzle, the oil isn’t hot enough.
Tip: If the oil is too hot, the shrimp may burn before the batter is cooked, so monitor the temperature carefully.
4
COAT THE SHRIMP IN BATTER
Dip each shrimp into the prepared tempura batter and ensure it’s fully coated. Hold the shrimp by the tail and gently tap off any excess batter before carefully lowering it into the hot oil.
Tip: Do not overcrowd the pan, as this can lower the oil temperature and make the shrimp greasy instead of crispy.
5
FRY THE SHRIMP
Fry the battered shrimp in batches for about 2-3 minutes or until they are golden brown and crispy. Turn them occasionally with tongs to ensure even cooking. Once done, use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Tip: Frying in small batches helps maintain the oil temperature and ensures that each shrimp is perfectly crispy.
6
SERVE THE SHRIMP
Arrange the crispy matcha tempura shrimp on a serving plate. Pair with a spicy dipping sauce or serve them on their own, as an appetizer.
Tip: For an extra kick, drizzle the shrimp with a sweet chili sauce or a tangy lemon aioli to complement the matcha flavor. Serve the shrimp immediately while they are still crispy. Pair with a side of rice, salad, or vegetables for a complete meal, or enjoy them as a snack. These shrimp are best eaten fresh, as they can lose their crispiness over time.

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7
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