Air Fryer Shrimp Tempura Recipe

Flour: This is the base of the tempura batter, providing structure and crispiness.

Ice water: Essential for creating a light and airy batter, keeping it cold is key.

Egg: Adds richness and helps bind the batter together.

Shrimp: The star of the dish, make sure they are large, peeled, and deveined for the best results.

Salt: Used to season the shrimp, enhancing their natural flavor.

To achieve the perfect tempura batter, ensure the ice water is extremely cold. This helps create a light and crispy texture. Additionally, avoid overmixing the batter; a few lumps are okay and contribute to the desired airy consistency. When placing the shrimp in the air fryer, make sure they are in a single layer to ensure even cooking and maximum crispiness.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter and crispier texture, which is more traditional for tempura.

• ice water - Substitute with club soda: Club soda adds extra lightness and airiness to the batter due to its carbonation.

• beaten egg - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can mimic the binding properties of eggs, making it suitable for a vegan option.

• peeled and deveined large shrimp - Substitute with tofu: Tofu can be a great plant-based alternative, providing a similar texture when fried.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• Allow the shrimp tempura to cool completely before storing. This prevents condensation, which can make the tempura soggy.

• Use an airtight container to store the shrimp tempura in the refrigerator. Line the container with paper towels to absorb any excess oil and moisture.

• If you plan to store the shrimp tempura for more than a day, consider freezing it. Place the cooled tempura on a baking sheet lined with parchment paper, ensuring the pieces do not touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the shrimp tempura to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• To reheat refrigerated shrimp tempura, preheat your air fryer to 350°F (175°C). Arrange the tempura in a single layer in the basket and heat for 3-5 minutes, or until warmed through and crispy.

• For frozen shrimp tempura, preheat the air fryer to 375°F (190°C). Place the frozen tempura in the basket and cook for 5-7 minutes, flipping halfway through, until heated and crispy.

• Avoid microwaving the shrimp tempura as it can make the batter soggy and chewy instead of crispy.

• If you prefer oven reheating, preheat the oven to 375°F (190°C). Place the shrimp tempura on a baking sheet lined with parchment paper and bake for 10-12 minutes, flipping halfway through, until crispy and heated through.

• For best results, consume refrigerated shrimp tempura within 2-3 days and frozen tempura within 1-2 months.

• Preheat your air fryer to 350°F (175°C). Place the leftover shrimp tempura in a single layer in the basket. Cook for 3-5 minutes, or until heated through and crispy.

• Use an oven by preheating it to 375°F (190°C). Arrange the shrimp tempura on a baking sheet lined with parchment paper. Bake for 5-7 minutes, flipping halfway through to ensure even reheating.

• For a quick method, use a microwave. Place the shrimp tempura on a microwave-safe plate lined with a paper towel. Heat on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the shrimp tempura on the rack or a baking sheet. Heat for 5-7 minutes, flipping halfway through for even reheating.

• For a stovetop method, heat a small amount of vegetable oil in a skillet over medium heat. Add the shrimp tempura and cook for 2-3 minutes on each side, until heated through and crispy.

• Air fryer: Used to cook the shrimp tempura to a golden and crispy finish without deep frying.

• Mixing bowl: Used to whisk together the flour, ice water, and beaten egg to make the tempura batter.

• Whisk: Used to mix the tempura batter ingredients until smooth.

• Measuring cup: Used to measure the flour and ice water accurately.

• Measuring spoon: Used to measure the salt for seasoning the shrimp.

• Tongs: Used to dip the shrimp into the tempura batter and place them in the air fryer basket.

• Air fryer basket: The component of the air fryer where the battered shrimp are placed in a single layer for cooking.

• Plate: Used to hold the seasoned shrimp before they are dipped into the batter.

• Fork: Used to beat the egg before adding it to the tempura batter.

Prepare ingredients ahead: Measure and mix the flour, ice water, and egg in advance to streamline the process.

Use pre-peeled shrimp: Save time by buying peeled and deveined shrimp from the store.

Organize your workspace: Arrange all your ingredients and tools before starting to ensure a smooth workflow.

Batch cooking: Cook the shrimp in batches if needed, to avoid overcrowding the air fryer and ensure even cooking.