Light, crispy, and irresistibly flavorful, Tempura Shrimp with Sweet Chili Sauce is a classic Japanese-inspired appetizer that has gained worldwide popularity. The delicate shrimp are coated in a light, airy tempura batter and fried to golden perfection, creating a satisfying crunch without feeling heavy. Paired with a sweet and tangy chili dipping sauce, each bite delivers a perfect balance of flavors—crispy, savory, sweet, and slightly spicy.
This dish is perfect as a starter, snack, or party appetizer. Its elegance and crunch make it restaurant-quality, yet it’s surprisingly easy to prepare at home. Whether you’re hosting a dinner party or craving a special treat, tempura shrimp with sweet chili sauce is a guaranteed crowd-pleaser.
Why I Love This Recipe
I love this recipe because it:
- Produces crispy, light shrimp every time
- Combines sweet, spicy, and savory flavors perfectly
- Works as a sophisticated appetizer or snack
- Feels indulgent without being overly heavy
- Is quick and fun to make
It’s a dish that’s both impressive and comforting.
Why This Is a Must-Try Dish
- Classic Japanese-inspired appetizer that everyone loves
- Perfect for entertaining or casual dinners
- Pairs beautifully with rice or noodles for a main course
- Can be customized in spice level or dipping sauce
- Achieves restaurant-quality tempura at home
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25–30 minutes
- Servings: 4 (8–12 shrimp per serving)
Calories: ~250–280 calories per serving (approx.)
Course & Cuisine
- Course: Appetizer / Snack
- Cuisine: Japanese / Asian Fusion
Ingredients
For the Tempura Shrimp
- 12 large shrimp, peeled and deveined (tails optional)
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- ½ cup ice-cold water
- ½ teaspoon baking powder
- Salt and pepper, to taste
- Vegetable oil, for deep frying
For the Sweet Chili Sauce
- ½ cup sweet chili sauce (store-bought or homemade)
- 1 teaspoon rice vinegar (optional, for extra tang)
- ½ teaspoon soy sauce (optional)
- ½ teaspoon minced garlic (optional)
Cooking Directions
- Prepare sweet chili sauce
- Make tempura batter and coat shrimp
- Deep fry shrimp until golden
- Serve with sauce
Step-by-Step Preparation Method
Step 1: Prepare the Sweet Chili Sauce
- In a small bowl, combine sweet chili sauce, rice vinegar, soy sauce, and minced garlic.
- Mix well and refrigerate until ready to serve.
Step 2: Prepare the Shrimp
- Pat shrimp dry with paper towels.
- Season lightly with salt and pepper.
Step 3: Make the Tempura Batter
- In a bowl, lightly beat the egg.
- Add ice-cold water to the egg and mix gently.
- In a separate bowl, combine flour, cornstarch, and baking powder.
- Gradually mix dry ingredients into the egg-water mixture. Do not overmix; a few lumps are fine.
Step 4: Heat the Oil
- Heat vegetable oil in a deep skillet or wok to 180°C (350°F).
- Ensure there’s enough oil to submerge shrimp halfway.
Step 5: Coat and Fry Shrimp
- Dip shrimp into tempura batter, allowing excess to drip off.
- Carefully place shrimp into hot oil in batches.
- Fry for 2–3 minutes per side, or until golden and crisp.
- Remove with a slotted spoon and drain on paper towels.
Step 6: Serve
- Arrange shrimp on a platter.
- Serve hot with sweet chili sauce on the side for dipping.
How to Serve
- Serve immediately for maximum crispiness
- Pair with steamed rice or noodle dishes for a main course
- Garnish with sliced green onions or sesame seeds
- Ideal as a starter for dinner parties or casual gatherings
Recipe Tips
- Keep batter ice-cold for the crispiest texture
- Do not overmix batter; a few lumps are perfect
- Fry in small batches to maintain oil temperature
- Pat shrimp dry to prevent soggy batter
- Serve immediately; tempura loses crispiness if left too long
Variations
- Spicy Tempura Shrimp: Add a pinch of cayenne or chili powder to the batter
- Vegetable Tempura: Use zucchini, sweet potato, bell peppers, or mushrooms
- Coconut Tempura: Add 2 tablespoons of desiccated coconut to the batter for tropical flavor
- Garlic-Lime Sauce: Swap sweet chili sauce for a zesty garlic-lime dipping sauce
- Air-Fried Version: Coat shrimp in tempura batter and air fry at 200°C (400°F) for 8–10 minutes
Freezing and Storage
Storage
- Best enjoyed fresh; cooked tempura shrimp can be stored in the fridge for 1 day (texture will soften)
- Sweet chili sauce can be refrigerated for up to 1 week
Freezing
- Uncooked shrimp can be frozen separately for up to 2 months
- Do not freeze cooked tempura; it will lose crispiness
Special Equipment Needed
- Deep skillet, wok, or deep fryer
- Slotted spoon or spider strainer
- Mixing bowls
- Paper towels for draining
- Thermometer for oil (optional but recommended)
Conclusion
Tempura Shrimp with Sweet Chili Sauce is a light, crispy, and flavorful dish that impresses every time. With a delicate, airy batter and a sweet-spicy dipping sauce, it delivers the perfect combination of textures and flavors. Ideal for parties, appetizers, or indulgent snacks, this recipe brings the elegance of Japanese cuisine straight to your kitchen. Serve fresh, dip generously, and savor every crunchy bite!
Tempura Shrimp with Sweet Chili Sauce
Description
Light, crispy, and irresistibly flavorful, Tempura Shrimp with Sweet Chili Sauce is a classic Japanese-inspired appetizer that has gained worldwide popularity. The delicate shrimp are coated in a light, airy tempura batter and fried to golden perfection, creating a satisfying crunch without feeling heavy. Paired with a sweet and tangy chili dipping sauce, each bite delivers a perfect balance of flavors—crispy, savory, sweet, and slightly spicy.
Ingredients
For the Tempura Shrimp
For the Sweet Chili Sauce
Instructions
-
Prepare the Sweet Chili Sauce : In a small bowl, combine sweet chili sauce, rice vinegar, soy sauce, and minced garlic. Mix well and refrigerate until ready to serve.
-
Prepare the Shrimp : Pat shrimp dry with paper towels. Season lightly with salt and pepper.
-
Make the Tempura Batter : In a bowl, lightly beat the egg. Add ice-cold water to the egg and mix gently. In a separate bowl, combine flour, cornstarch, and baking powder. Gradually mix dry ingredients into the egg-water mixture. Do not overmix; a few lumps are fine.
-
Heat the Oil : Heat vegetable oil in a deep skillet or wok to 180°C (350°F). Ensure there’s enough oil to submerge shrimp halfway.
-
Coat and Fry Shrimp : Dip shrimp into tempura batter, allowing excess to drip off. Carefully place shrimp into hot oil in batches. Fry for 2–3 minutes per side, or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
-
Serve : Arrange shrimp on a platter. Serve hot with sweet chili sauce on the side for dipping.
