Japanese Popcorn Shrimp

Japanese Popcorn Shrimp is a crispy, bite-sized treat, where tempura shrimp is tossed in a spicy mayonnaise sauce. The shrimp are lightly dusted with flour, dipped in tempura coating, and fried until golden and crispy.

Japanese Popcorn Shrimp are bite-sized shrimp with a crispy tempura coating and a spicy twist, and we love ’em. In this recipe, small pieces of shrimp are coated in a light tempura batter, fried until golden, and then tossed in a chili-infused mayonnaise. The result is a crunchy, mildly spicy snack or appetizer that’s perfect for sharing (or hogging, and not sharing at all).

Making these popcorn shrimp is straightforward and quick, ideal for weeknight snacks or a crowd-pleasing appetizer. After frying, the shrimp are tossed in a spicy mayo made with chili garlic paste, adding a just slightly fiery layer. This recipe has only a few ingredients and really requires minimal prep, so it is really easy to succeed with.

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Serve these shrimp as-is or with a squeeze of lemon. They also pair well with a side of steamed rice or as a topping for salads.

How to Make Japanese Tempura Popcorn Shrimp

1. Make the Spicy Mayonnaise

• In a small bowl, combine the mayonnaise and chili garlic paste. Mix thoroughly until smooth. Set aside for later use as the coating for the shrimp.

2. Prepare the Tempura Batter

• In a medium mixing bowl, combine 1 cup (200g) of tempura flour with 1 1/4 cups (300ml) cold water.
• Stir gently until the batter reaches a thick, smooth consistency, similar to heavy cream. Avoid overmixing, as a few small lumps are fine.

3. Dust and Batter the Shrimp

• Lightly coat the shrimp pieces in the dry tempura flour, shaking off any excess. This helps the batter stick better to the shrimp.
• Dip the dusted shrimp pieces into the prepared tempura batter, ensuring each piece is evenly coated.

4. Heat the Oil and Fry the Shrimp

• In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (180°C).
• Carefully place a few battered shrimp pieces into the hot oil, frying in batches. Fry each batch for 1-2 minutes, or until the shrimp are golden and crispy.
• Remove the shrimp from the oil and drain on paper towels to remove excess oil.

5. Coat the Shrimp with Spicy Mayonnaise

• In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.

6. Serve and Garnish

• Transfer the coated shrimp to a serving platter and garnish with chopped chives or green onions if desired.

Recipe Notes

• Batter Consistency: For a light, crispy coating, keep the batter cold and thick. If it’s too thin, add a little extra tempura flour.
• Oil Temperature: Maintain oil temperature at 350°F (180°C) for optimal crispiness. Using a thermometer helps achieve consistent results.
• Serving Suggestions: This dish pairs well with steamed rice, as a topping for ramen, or on its own as an appetizer.

Japanese Popcorn Shrimp

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4.8 from 8 reviews

• Author: Honest Cooking
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Japanese Popcorn Shrimp is a crispy, bite-sized treat featuring tempura-battered shrimp tossed in a spicy mayonnaise sauce. The shrimp are lightly dusted with flour, dipped in a tempura batter, and fried until golden.

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Ingredients

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For the Shrimp:

1 lb (500g) prawns, shelled, deveined, and cut into 1/2-inch (1.5 cm) pieces

1 cup (250g) tempura flour (store-bought, Japanese or Korean variety)

Additional 1/4 cup (50g) tempura flour for dusting

1 1/4 cups (300ml) cold water

Vegetable oil, for deep frying

For the Spicy Mayonnaise:

1 1/4 cups (300g) mayonnaise

3 tbsp (50g) chili garlic paste

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Instructions

1. Make the Spicy Mayonnaise

• In a small bowl, combine the mayonnaise and chili garlic paste. Mix thoroughly until smooth. Set aside for later use as the coating for the shrimp.

2. Prepare the Tempura Batter

• In a medium mixing bowl, combine 1 cup (200g) of tempura flour with 1 1/4 cups (300ml) cold water.
• Stir gently until the batter reaches a thick, smooth consistency, similar to heavy cream. Avoid overmixing, as a few small lumps are fine.

3. Dust and Batter the Shrimp

• Lightly coat the shrimp pieces in the dry tempura flour, shaking off any excess. This helps the batter stick better to the shrimp.
• Dip the dusted shrimp pieces into the prepared tempura batter, ensuring each piece is evenly coated.

4. Heat the Oil and Fry the Shrimp

• In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (180°C).
• Carefully place a few battered shrimp pieces into the hot oil, frying in batches. Fry each batch for 1-2 minutes, or until the shrimp are golden and crispy.
• Remove the shrimp from the oil and drain on paper towels to remove excess oil.

5. Coat the Shrimp with Spicy Mayonnaise

• In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.

6. Serve and Garnish

• Transfer the coated shrimp to a serving platter and garnish with chopped chives or green onions if desired.

Notes

• Batter Consistency: For a light, crispy coating, keep the batter cold and thick. If it’s too thin, add a little extra tempura flour.
• Oil Temperature: Maintain oil temperature at 350°F (180°C) for optimal crispiness. Using a thermometer helps achieve consistent results.
• Serving Suggestions: This dish pairs well with steamed rice, as a topping for ramen, or on its own as an appetizer.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main
• Method: Deep Frying
• Cuisine: Japanese Inspired

Nutrition

• Serving Size: 1/4 recipe
• Calories: 420
• Sugar: 5g
• Sodium: 700mg
• Fat: 32g
• Saturated Fat: 4g
• Unsaturated Fat: 26g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 115mg