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.
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
- Total Time: 20 minutes
- Yield: 4 servings 1x
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.
Ingredients
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
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
Wow, these shrimp really popped! amazing!
Only thing wrong with this recipe? It doesn’t make enough! Seriously, make extra if you can; these shrimp go fast. Perfect crunch and just the right amount of heat.
So good!
Accidentally added too much chili paste to the mayo, and wow did these have a KICK! But they were so addictive, couldn’t stop eating ‘em even with tears in my eyes hahaha
Holy shrimp! These were SO GOOD. I made a huge batch thinking I’d have leftovers… nope! All gone within minutes.
I mean…WOW. These shrimp have totally ruined restaurant popcorn shrimp for me. They’re so much better homemade! Only problem is that I can’t stop thinking about them…
This was my first time making tempura and it was easier than I thought. The shrimp turned out perfect—crunchy outside, tender inside.
Lovely, tempura shrimp is one of my favorite, and serving them popcorn style is a great idea!