1-First Step: Prep the shrimp Start with 20 to 25 shrimp that are peeled, deveined, and tail-on. If the shrimp are frozen, thaw them in cold water first, then pat them dry with paper towels. A dry shrimp surface helps the flour cling better and keeps the oil from splattering too much. Next, make a shallow cut along the belly side of each shrimp. This little cut helps the shrimp stay straighter when they fry, which gives you that nice long tempura shape. If the shrimp curl a lot in the pan, the cut may not be deep enough, so keep it shallow but noticeable.

2-Second Step: Dust with flour Put a small amount of flour for dredging in a shallow bowl or plate. Lightly coat each shrimp, then shake off any extra. You do not want a thick layer here. The goal is just to help the batter grip the shrimp, not to create a heavy crust before the batter even goes on. Place the coated shrimp on a tray while you make the batter. If you are working in a warm kitchen, you can put the tray in the refrigerator for a few minutes so everything stays cool.

3-Third Step: Mix the tempura batter In a medium bowl, whisk together 1 cup flour, 1/4 cup cornstarch, and 1 egg. Add 1 1/4 cups ice cold water and stir gently. Do not overmix. A few small lumps are fine and actually help the batter stay light. If you stir too much, the batter can turn dense and chewy instead of crisp. Keep the batter cold until the moment you fry. Some cooks even place the bowl over another bowl filled with ice to keep the temperature low. That small trick can make a big difference when you want a delicate tempura shell.

4-Fourth Step: Heat the oil Pour enough frying oil into a deep skillet, Dutch oven, or heavy pot so the shrimp can float comfortably. Heat the oil to 350 to 375 degrees F. A thermometer is the best way to check, because tempura fries best in a hot but steady oil temperature. If the oil is too cool, the batter absorbs too much oil and turns soggy. If it is too hot, the outside browns before the shrimp cooks through. To test the oil without a thermometer, drop in a tiny bit of batter. It should sizzle right away and rise to the top.

5-Fifth Step: Dip and fry Working one shrimp at a time, dip each piece into the batter and let the excess drip off. Carefully place it into the hot oil. Fry in small batches, about 3 to 4 shrimp at a time, so the oil temperature stays steady. Crowding the pan can make the batter soft instead of crisp. Fry the shrimp for about 2 to 3 minutes, flipping once if needed, until they turn pale golden and crisp. You are looking for a light golden color rather than deep brown. Tempura should look delicate, not dark or heavy.

6-Sixth Step: Drain properly Remove the shrimp with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet. This helps air move around the shrimp so the coating stays crisp. Paper towels can trap steam underneath, so a rack works better for tempura. If you are frying multiple batches, keep the finished shrimp warm in a 200 degree F oven while you cook the rest. This is especially helpful if you are making enough for a group.

7-Final Step: Serve right away Serve the shrimp tempura immediately with dipping sauce, steamed rice, or vegetables. The coating is at its best right after frying, when it is light, crunchy, and hot. You can garnish the plate with lemon wedges, chopped green onions, or a sprinkle of sesame seeds if you like a little extra color.