Tempura Shrimp Salad Recipe

Tempura Shrimp Salad is the kind of dish that will make you fall in love with salads all over again—trust me on this! Imagine the irresistible crunch of golden, freshly fried tempura shrimp nestled on a vibrant bed of crisp greens, cool cucumber ribbons, and juicy cherry tomatoes, all showered in a snowy blanket of parmesan. Every forkful is a delightful contrast of flavors and textures, making this salad feel like both a treat and a satisfying meal. Whether you’re whipping it up for a quick lunch or treating dinner guests to something special, this dish packs restaurant flair into a simple, at-home recipe.

Ingredients You’ll Need

This Tempura Shrimp Salad keeps things refreshingly straightforward, relying on just a handful of vibrant, quality ingredients. Each component plays an essential role—adding crispness, color, creaminess, or a touch of briny seafood savor to your salad bowl.

• Shrimp: Go for large, peeled, and deveined shrimp for maximum juiciness and flavor—fresh if possible, but frozen works too!
• All-purpose flour: This is the backbone of your tempura batter, giving each shrimp an extra light, crave-worthy crunch.
• Cold sparkling water: The bubbles ensure that signature tempura crispness and keep the batter light; don’t skip the chill factor!
• Egg yolk: Just one yolk enriches the batter, helping it stick perfectly to each shrimp.
• Oil for deep frying: Neutral oils like canola or vegetable are best—enough to let your shrimp float and sizzle.
• Mixed greens (romaine, arugula, spinach): The salad’s heart—a lively mix that brings color, crunch, and a hint of pepperiness.
• Cucumber: Thinly sliced or ribboned, cucumber adds coolness and an extra layer of crunch to every bite.
• Cherry tomatoes: Halved for sweetness, juiciness, and a pop of color that sings alongside the greens.
• Freshly grated parmesan: Don’t underestimate this finishing touch—it brings a salty, nutty flourish to the salad!
• Salt: Just a pinch to finish, bringing out all those lively flavors in the salad.

How to Make Tempura Shrimp Salad

Step 1: Prepare the Tempura Batter

Start by whisking together your flour, cold sparkling water, and the egg yolk in a mixing bowl. Don’t worry if you see small lumps in the batter—overmixing can ruin that ethereal, tempura-light crunch. The secret is using water straight from the fridge (or even with an ice cube swirled in) to keep things icy cold and help those bubbles work their magic. Once mixed, set the bowl aside and get ready for action!

Step 2: Fry the Shrimp

Pour enough oil into a deep pan so the shrimp can float freely—about two inches should do. Heat the oil to 350°F (175°C). One by one, dip each shrimp into the batter, letting extra drip off, then gently lower into the shimmering oil. The shrimp will puff up and turn a dazzling golden hue in about 2 to 3 minutes. Remove them carefully with tongs and set on a plate lined with paper towels to catch any extra oil. The smell alone will have everyone hovering in the kitchen!

Step 3: Toss the Salad

While your shrimp cool just slightly (and stay supremely crisp), toss together your mixed greens, cucumber ribbons, and cherry tomato halves in a large bowl. Feel free to get playful here—using your hands gives the best distribution and lets you gently combine without bruising the greens.

Step 4: Assemble and Finish

Pile generous handfuls of the dressed greens onto your serving plates or a large platter. Top each bed of salad with the still-warm tempura shrimp, nestling them right into the greens so every forkful can nab some crispy shrimp. Shower everything with as much grated parmesan as your heart desires, and finish with a pinch of salt. For extra zing, add a drizzle of good olive oil or your favorite vinaigrette right before serving.

How to Serve Tempura Shrimp Salad

Garnishes

This salad beams with color and texture, but a few thoughtful garnishes can make it truly special. Scatter extra parmesan, a sprinkle of toasted sesame seeds, or even a handful of thinly sliced scallions for a burst of green. A squeeze of fresh lemon over the top takes the flavors even higher and adds a gorgeous gloss to the whole plate.

Side Dishes

Tempura Shrimp Salad easily shines as a main course on its own, but you can turn it into a showstopping spread, too. Pair it with a bowl of miso soup, a side of steamed edamame, or even a light and refreshing fruit salad. Crusty bread also makes a perfect partner for sopping up any dressing left behind.

Creative Ways to Present

Let your creativity take over and give your Tempura Shrimp Salad a twist! Try serving in individual bowls for a dinner party, arranging the shrimp artfully along the edge. For a buffet or potluck, use crisp butter lettuce cups as edible bowls. Or go bistro-style and serve the salad piled high atop a plate of warm, steamed rice for a unique fusion meal.

Make Ahead and Storage

Storing Leftovers

To keep that signature crunch, it’s best to store the shrimp and salad separately. Place the cooled tempura shrimp in an airtight container lined with paper towels, and stash the salad greens in a separate sealed container. Store both in the fridge, and try to use within a day for the freshest flavor and texture. If the salad is already dressed, enjoy within a few hours—greens wilt quickly!

Freezing

While the mixed greens, cucumber, and tomatoes don’t freeze well (they’ll lose their crispness), you can freeze the cooked tempura shrimp. Arrange the cooled shrimp on a baking sheet and freeze until solid, then transfer to a freezer-safe zip bag. They’ll keep well for up to a month. Just know that they’ll never be quite as crunchy as freshly fried, but will still add savory flavor to your next salad.

Reheating

To restore that lovely crunch to your tempura shrimp, reheat them in a preheated 375°F (190°C) oven or toaster oven for just a few minutes—enough to warm through and crisp up the coating. Avoid microwaving, as it will make the batter soggy. Reassemble your salad with fresh greens and garnish right before eating for best results.

FAQs

Can I use pre-cooked or frozen shrimp for Tempura Shrimp Salad?

For the crispiest result, raw shrimp are best since they’ll cook perfectly while frying in the tempura batter. Pre-cooked shrimp tend to become rubbery, and frozen shrimp should be thoroughly thawed and patted dry before dredging in the batter.

What dressing goes best with Tempura Shrimp Salad?

A light drizzle of olive oil, a zesty vinaigrette, or an Asian-inspired sesame dressing all pair wonderfully. The salad is so flavorful thanks to the tempura shrimp and parmesan that you don’t need anything heavy.

Can I make the tempura batter ahead of time?

It’s best to make the batter right before frying your shrimp. The bubbles in the sparkling water provide the airy texture, but they fade quickly if the batter sits too long, which can lead to a heavier coating.

How do I keep the tempura shrimp crispy for a party?

Place just-fried tempura shrimp on a wire rack set over a baking sheet and keep them warm in a low oven (about 250°F/120°C) until serving. Don’t cover them or stack them, as this traps steam and softens the coating.

What other proteins work well in this salad?

Tempura-style chicken strips, tofu cubes, or even vegetables (like asparagus or sweet potato) can be substituted for the shrimp to create a satisfying variation if you want to switch things up or serve guests with different preferences.

Final Thoughts

If you’re looking for a meal that’s crunchy, colorful, and full of fresh flavor, you simply can’t go wrong with Tempura Shrimp Salad. It’s a dish that brings joy to both the cook and the lucky ones around the table. I hope you’ll try it soon and make it your new go-to favorite—happy salad days await!

Print