Crispy Tempura Shrimp Holiday Platter
Holidays mark a time for gatherings, celebrations, and, of course, enjoying delicious food that creates lasting memories. Sometimes the pressure to impress can feel overwhelming! What if you could make a dish that is elegant yet easy, impressive yet approachable, and loved by everyone? Imagine a stunning platter that disappears almost as quickly as it appears, leaving smiles and satisfied sighs. This year, you can ditch the stress and embrace the joy with a dish that will be the star of your holiday spread: the Crispy Tempura Shrimp Holiday Platter. Get ready to elevate your festive feast with a touch of irresistible crunch and flavor!
Why Make This Recipe
This Crispy Tempura Shrimp Platter is easy to make and looks like a gourmet creation. It is a guaranteed hit with all ages because it offers a delightful texture and savory flavor. You can adapt it easily to different dietary needs and flavor preferences. You can prepare some parts in advance to reduce stress on the big day. It is an excellent holiday appetizer and creates a festive and celebratory atmosphere at any gathering.
How to Make Crispy Tempura Shrimp Holiday Platter
This recipe involves preparing the shrimp, mixing a tempura batter, deep-frying the shrimp until crispy, and then assembling everything beautifully on a platter with dipping sauces and garnishes.
Ingredients of Crispy Tempura Shrimp Holiday Platter
For the Shrimp
- 1 lb large or jumbo shrimp, peeled and deveined, with tails on
- Salt to taste
- Black pepper to taste
For the Tempura Batter
- All-purpose flour
- Cornstarch
- Baking powder
- Ice-cold sparkling water or seltzer
- 1 egg yolk
For Frying
- Neutral oil for deep frying (such as vegetable, canola, or grapeseed oil)
For Dipping Sauces (Choose 2-3)
- Classic Sweet Chili Sauce: Store-bought or homemade
- Spicy Mayo (Sriracha Aioli):
- Mayonnaise
- Sriracha
- Lime juice
- Garlic powder
- Zesty Lemon Herb Dip:
- Greek yogurt or sour cream
- Fresh lemon juice
- Chopped fresh dill and/or chives
- Garlic powder
- Salt
- Pepper
For Platter Presentation
- Fresh Garnishes:
- Fresh lemon wedges
- Chopped fresh parsley or cilantro
- Pomegranate seeds (for a festive touch)
- Serving Dishes:
- Large serving platter
- Small bowls for dipping sauces
Directions of Crispy Tempura Shrimp Holiday Platter
Preparing the Shrimp
- Pat the shrimp very dry with paper towels.
- Make a few shallow slits on the underside of each shrimp. This stops them from curling when you fry them.
- Season the shrimp lightly with salt and pepper.
Mixing the Perfect Tempura Batter
- In a large bowl, whisk together the flour, cornstarch, and baking powder.
- In a separate small bowl, whisk the egg yolk.
- Add the egg yolk to the dry ingredients.
- Gradually whisk in the ice-cold sparkling water or seltzer until it is just combined and a few lumps remain. Do not overmix it.
Frying the Crispy Tempura Shrimp
- Heat 2-3 inches of oil in a large, heavy-bottomed pot or deep fryer to 350-375°F (175-190°C). Use a thermometer for accuracy.
- Dredge each shrimp in the batter, letting any extra drip off.
- Carefully fry the shrimp in batches. Do not overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
- Remove the shrimp with a slotted spoon or spider. Transfer them to a wire rack lined with paper towels to drain excess oil.
- Season the shrimp immediately with a pinch of salt.
Assembling Your Holiday Platter
- Arrange the Crispy Tempura Shrimp artfully on your serving platter.
- Place small bowls of your chosen dipping sauces around the shrimp.
- Garnish with fresh lemon wedges, herbs, and pomegranate seeds for a festive touch.
How to Serve Crispy Tempura Shrimp Holiday Platter
Serve the Crispy Tempura Shrimp Holiday Platter as the main appetizer for your gathering. You can also make it a light main course by serving it with a fresh green salad and steamed rice. It is also perfect for cocktail parties because it is easy to pick up and eat while mingling.
How to Store Crispy Tempura Shrimp Holiday Platter
Tempura is best enjoyed fresh off the fryer. While you can prepare the shrimp (peeled, deveined, and dried) and mix your dipping sauces a day in advance, the batter should be made just before frying. If you have leftovers, you can reheat them in an oven or air fryer for a few minutes to restore some crispness, but they will not be as perfect as fresh.
Tips to Make Crispy Tempura Shrimp Holiday Platter
- Keep ingredients cold: Keep the batter and shrimp very cold. This is important for the signature crispy texture.
- Do not overmix the batter: Lumps are good! Overmixing makes the batter tough.
- Control oil temperature: If the oil is too low, the shrimp will be greasy. If it is too high, the shrimp will burn before cooking through.
- Fry in batches: Frying too many shrimp at once lowers the oil temperature and makes the tempura soggy.
- Serve immediately: Enjoy tempura as soon as it is made for the best taste.
Variation
- Spicy Kick: Add a pinch of cayenne pepper or gochugaru to your batter for a subtle heat.
- Herb Infusion: Mix finely chopped fresh herbs like chives or dill into your batter.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend and ensure other ingredients are gluten-free certified.
- Vegetable Tempura: Extend your platter with tempura-fried vegetables such as sliced zucchini, sweet potato, or asparagus.
FAQs
Can I make the Crispy Tempura Shrimp Holiday Platter ahead of time?
While tempura is best served immediately for optimal crispiness, you can prepare the shrimp (peeled, deveined, and dried) and mix your dipping sauces a day in advance. Make the batter just before frying. If you have leftovers, you can reheat them in an oven or air fryer for a few minutes to restore some crispness, but they will not be quite as perfect as fresh.
What is the secret to making really crispy tempura?
The key to truly crispy tempura shrimp involves a few crucial steps: use ice-cold sparkling water or seltzer in your batter, do not overmix the batter (lumps are good!), keep your oil at a consistent temperature (350-375°F), and fry in small batches to avoid crowding.
What kind of shrimp is best for a Crispy Tempura Shrimp Holiday Platter?
For the best results, use large or jumbo shrimp (21/25 count or larger), preferably fresh. If you use frozen shrimp, make sure they are fully thawed and patted very dry before battering. Keeping the tails on makes for a beautiful presentation and a convenient handle for dipping!
Classic Crispy Tempura Shrimp Holiday Platter
Equipment
- Paper towels
- Large bowl
- Small bowls
- Whisk
- Large, heavy-bottomed pot or deep fryer
- Thermometer
- Slotted spoon or spider
- Wire rack
- Large serving platter
Ingredients
Tempura Shrimp
- 1 lb large or jumbo shrimp peeled, deveined, with tails on
- Salt to taste
- Black pepper to taste
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 cup ice-cold sparkling water or seltzer
- 1 large egg yolk
- 4 cups neutral oil for deep frying e.g., vegetable, canola, or grapeseed oil
Dipping Sauces & Garnish
- Classic Sweet Chili Sauce Store-bought or homemade
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 1/4 tsp garlic powder
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill and/or chives
- 1/4 tsp garlic powder
- salt to taste
- pepper to taste
- 1-2 fresh lemons, cut into wedges for garnish
- 2 tbsp chopped fresh parsley or cilantro for garnish
- 1/4 cup pomegranate seeds for a festive touch (optional)
Instructions
Preparation
- Pat the shrimp dry with paper towels and make 2-3 shallow slits on the underside to prevent curling, then season with salt and pepper.
- In a large bowl, whisk together flour, cornstarch, and baking powder; in a separate bowl, whisk the egg yolk.
- Add the egg yolk to the dry ingredients, then gradually whisk in the ice-cold sparkling water until just combined, being careful not to overmix.
- For spicy mayo, combine mayonnaise, sriracha, lime juice, and garlic powder; stir well.
- For zesty lemon herb dip, combine Greek yogurt, fresh lemon juice, dill/chives, garlic powder, salt, and pepper; stir well.
- Prepare or open store-bought classic sweet chili sauce.
Cooking
- In a large pot or deep fryer, heat 2-3 inches of neutral oil to 350-375°F (175-190°C).
- Working in batches, dredge each shrimp in the tempura batter, letting excess drip off, then carefully place into the hot oil.
- Fry for 2-3 minutes per side until golden brown and crispy, ensuring not to overcrowd the pot.
- Remove fried shrimp with a slotted spoon to a wire rack lined with paper towels to drain excess oil, then immediately sprinkle with salt.
Assembly
- Arrange the crispy tempura shrimp on a platter, placing small bowls of dipping sauces around them.
- Garnish with fresh lemon wedges, chopped parsley or cilantro, and pomegranate seeds for a festive touch; serve immediately.