Air Fryer Shrimp Tempura Recipe

Shrimp: Peeled and deveined, these form the base of the dish, providing a succulent and tender bite.

All-purpose flour: This is the main component of the batter, giving structure to the tempura coating.

Cold water: Essential for creating a light and airy batter, the cold temperature helps to keep the batter crisp.

Egg: Acts as a binding agent in the batter, contributing to the overall texture and flavor.

Baking powder: This leavening agent helps the batter to puff up, resulting in a light and crispy coating.

Cornstarch: Adds extra crispiness to the batter, ensuring a perfect crunch with every bite.

To achieve a light and crispy texture for your shrimp tempura, make sure the batter is kept cold. You can do this by placing the bowl of batter over another bowl filled with ice. This helps the batter adhere better to the shrimp and results in a crunchier coating when cooked in the air fryer.

• shrimp - Substitute with tofu: Tofu can be used as a vegetarian alternative, providing a similar texture when marinated and cooked properly.

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

• cold water - Substitute with sparkling water: Sparkling water adds extra lightness and crispiness to the batter due to the carbonation.

• large egg - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can mimic the binding properties of eggs and is suitable for vegan diets.

• baking powder - Substitute with club soda: Club soda can act as a leavening agent, adding lightness to the batter without the need for baking powder.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispiness and is often used in Japanese cooking for tempura.

• Allow the shrimp tempura to cool completely before storing. This prevents condensation, which can make the tempura soggy.
• Place the cooled shrimp in an airtight container. If stacking, use parchment paper between layers to maintain crispiness.
• Store the container in the refrigerator for up to 2 days. For best results, consume within this timeframe to enjoy the optimal texture and flavor.
• To freeze, arrange the shrimp tempura in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• When ready to reheat, preheat your air fryer to 350°F (175°C). Place the frozen shrimp tempura in the basket in a single layer.
• Cook for 5-7 minutes, or until heated through and crispy. Avoid overcrowding the basket to ensure even reheating.
• For an extra crispy finish, lightly spray the shrimp with cooking oil before reheating.

• Preheat your air fryer to 350°F (175°C). This ensures that the shrimp tempura reheats evenly and maintains its crispiness.
• Arrange the leftover shrimp tempura in a single layer in the air fryer basket. Avoid overcrowding to allow hot air to circulate properly.
• Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook. The shrimp should be hot and the batter should regain its crisp texture.
• For an extra touch of crispiness, lightly spray the shrimp tempura with cooking oil before reheating.
• If you prefer using an oven, preheat it to 375°F (190°C). Place the shrimp tempura on a baking sheet lined with parchment paper.
• Bake for 8-10 minutes, flipping halfway through to ensure even reheating. This method also helps in retaining the crunchiness of the tempura batter.
• For a quick microwave option, place the shrimp tempura on a microwave-safe plate lined with a paper towel to absorb excess moisture.
• Heat on medium power for 1-2 minutes, but note that this method may result in a less crispy texture compared to the air fryer or oven methods.

• Air fryer: This is the main appliance used to cook the shrimp tempura, ensuring they become golden and crispy without deep frying.

• Mixing bowl: You'll need two of these to mix the dry and wet ingredients separately before combining them.

• Whisk: This is used to beat the egg and mix it with cold water, ensuring a smooth consistency.

• Measuring cups: These are essential for accurately measuring the flour, water, and cornstarch.

• Measuring spoons: These are used to measure out the baking powder and cornstarch precisely.

• Tongs: These are helpful for dipping the shrimp into the batter and placing them in the air fryer basket without making a mess.

• Air fryer basket: This is where you place the battered shrimp in a single layer for cooking.

• Paper towels: These are useful for patting the shrimp dry before battering them, ensuring the batter adheres well.

Prepare ingredients in advance: Peel and devein the shrimp ahead of time to save minutes during cooking.

Use cold water: Ensure the water is cold when mixing the batter for a crispier texture.

Single layer cooking: Arrange the shrimp in a single layer in the air fryer basket to ensure even cooking.

Preheat the air fryer: Preheating the air fryer helps achieve a consistent cooking temperature, reducing overall cooking time.

Batch cooking: If making a large quantity, cook the shrimp in batches to maintain crispiness and avoid overcrowding.