Japanese Popcorn Shrimp

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

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4.8 from 8 reviews

• Author: Honest Cooking
• Total Time: 25 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Crispy tempura shrimp tossed in a spicy mayo sauce. A fun, flavorful appetizer or light meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) prawns, shelled, deveined, and cut into 1/2-inch (1.5 cm) pieces
• 1 cups (237 ml) tempura flour (store-bought, Japanese or Korean variety)
• 1/4 cups (59 ml) tempura flour for dusting
• 1 1/4 cups (300 ml) cold water
• Vegetable oil, for deep frying
• 1 1/4 cups (284 g) mayonnaise
• 3 tbsp (50 g) chili garlic paste

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Instructions

1. Make the Spicy Mayonnaise
2. 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.
3. Prepare the Tempura Batter
4. 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.
5. Dust and Batter the Shrimp
6. 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.
7. Heat the Oil and Fry the Shrimp
8. In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (177°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.
9. Coat the Shrimp with Spicy Mayonnaise
10. In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.
11. Serve and Garnish
12. Transfer the coated shrimp to a serving platter and garnish with chopped chives or green onions if desired.

Notes

• For optimal crispiness, ensure the oil temperature remains consistent throughout frying; use a thermometer to monitor.
• If you don’t have tempura flour, you can substitute all-purpose flour, but the texture might be slightly different.
• Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days; the sauce may thicken.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Deep-Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1/2 cup
• Calories: 300
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 2
• Protein: 15
• Cholesterol: 150

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