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Classic Crispy Tempura Shrimp Holiday Platter

Elevate your holiday appetizer spread with this classic, crispy tempura shrimp platter, perfect for any festive gathering.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people

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.

Notes

Ensure your oil is at the correct temperature for truly crispy tempura. Using ice-cold water for the batter helps achieve a lighter, crispier texture. Do not overmix the batter; lumps are desirable.