Shrimp lightly seasoned with tomato basil seasoning mix, dipped in a tempura style batter; then fried until golden brown.
The key to making a tempura batter is to keep the batter cold. Start with ice cold water before adding the rest of the ingredients; then keep the batter refrigerated until right before you're ready to batter and fry.
It's also one of those dishes that have to be eaten 'hot off the presses' so to speak or the batter will get soggy. It's best when you get that crunchy coating when you bite into the shrimp.
The entire recipe took less than 20 minutes to make because I opted to use frozen shrimp. I adjusted the time a bit in the directions below to allow for full cleaning and deveining when using fresh shrimp instead; which I'm sure will make this recipe taste even better.
These Tomato Basil Tempura Shrimp would make a wonderful appetizer or serve as a main meal. I served my family this dish as a 'surf and turf' with grilled ribeye steak, some green beans and a tossed salad. ~Enjoy!
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Shrimp
Ice Cold Water
Egg
All Purpose Flour
Baking Soda
Tomato Basil Seasoning Mix
Canola Oil: For frying
How do you make Tomato Basil Tempura Style Shrimp?
In a medium sized bowl, add the cold water and egg. Whisk together then add the flour, baking soda and seasoning until well blended. Refrigerate until you are ready to fry.
Heat oil in a large nonstick saute pan over medium-high heat until it reaches 350 degrees or when you add a drop of batter to the pan it makes a popping sound.
Dry shrimp with paper towels, then dip the shrimp into the tempura batter. Discard any extra batter.
Place the shrimp in pan and fry until golden brown; approximately 1-2 minutes per side. Drain on paper towels.
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Tomato Basil Tempura Style Shrimp
Ingredients
- 1 pound shrimp (peeled and deveined, 26-30 large)
- 1 cup ice cold water
- 1 large egg
- ¾ cup all purpose flour
- ¼ teaspoon baking soda
- 1- (1-ounce) package tomato basil seasoning mix
- ¼ cup canola oil (for frying)
Instructions
- In a medium sized bowl, add the cold water and egg.
- Whisk together then add the flour, baking soda and seasoning until well blended. Refrigerate until you are ready to fry.
- Heat oil in a large nonstick saute pan over medium-high heat until it reaches 350 degrees F or when you add a drop of batter to the pan it makes a popping sound.
- Dry shrimp with paper towels, then dip the shrimp into the tempura batter. Discard any extra batter.
- Place the shrimp in pan and fry until golden brown; approximately 1-2 minutes per side. Drain on paper towels.
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