Air Fryer Shrimp Tempura
Air Fryer Shrimp Tempura is made with large shrimp in a batter of flour, cornstarch, and sparkling water; air fry at 400°F for 8 minutes until light and delicately crispy.
Saved in this browser. View saved recipes
Method
- 1
Make shallow cuts along the belly of each shrimp to prevent curling. Press flat.
- 2
Mix flour, cornstarch, baking powder, and salt. Stir in ice-cold sparkling water — lumps are OK.
- 3
Dust shrimp with flour. Dip in tempura batter, letting excess drip off.
- 4
Spray generously with cooking spray. Air fry at 400°F for 6-8 minutes, flipping once, until light golden and crispy.
- 5
Serve immediately with tempura dipping sauce and steamed rice.
Pro tip. The batter must be ICE cold — this is the secret to light, crispy tempura. Don't overmix; lumps create a more textured coating. Sparkling water adds extra lift. The belly cuts straighten the shrimp and prevent them from curling into a ball.
Why the air fryer wins here
- Uses a fraction of the oil of deep frying, which is how this comes in at 260 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 360°F for 2-4 minutes. Tempura batter is delicate — check at 2 minutes to avoid over-browning. Full reheat guide for tempura.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
