Tempura Shrimp

Crispy Tempura Shrimp wrapped in cool, crunchy lettuce leaves and finished with a glossy teriyaki sauce. Each bite gives you that perfect contrast of light crunch, juicy shrimp, and fresh greens, all tied together with just enough sweetness.

This really is the best of both worlds. It has the same crave-worthy crunch you love in Crispy Oven Fried Beer Batter Crumbed Shrimp, but without the heaviness of deep frying. The shrimp come out so golden and crisp that no one ever guesses they’re not fully deep fried, making this a lighter option that still feels indulgent.

What Makes This Recipe So Good

This Shrimp Tempura works because the batter stays light and crisp without soaking up excess oil, giving you that classic crunch you expect from a great shrimp tempura recipe. The shrimp cook quickly and evenly, staying juicy inside while the coating fries up delicate and golden instead of thick or greasy.

Wrapping the shrimp in fresh lettuce adds contrast and freshness that balances the crispy coating and teriyaki sauce. It turns the dish into an easy option for tempura shrimp lettuce wraps, keeping every bite light, textured, and satisfying without feeling heavy.

What Goes Into Shrimp Tempura

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This recipe builds on an already crispy shrimp base, then layers in fresh crunch and a glossy, savory-sweet finish.

• Oven Fried Beer Batter Crumbed Shrimp: Using a prepared batch keeps the shrimp ultra crisp without deep frying and gives you that familiar crunch you already love. See the linked recipe in the notes for best results.
• Teriyaki Sauce: A simple mix of soy sauce, mirin, brown sugar, garlic, and vinegar creates a glossy coating that clings to the shrimp without making them soggy.
• Fresh Lettuce Leaves: Crisp lettuce acts as a cool, crunchy wrap that balances the hot shrimp and keeps the dish light and refreshing.
• Grated Vegetables: Carrot and red capsicum add texture, color, and a subtle sweetness that rounds out each bite without overpowering the shrimp.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Shrimp Tempura

1. Prepare the Shrimp: Make a full batch of the crispy oven fried beer batter crumbed shrimp using the linked recipe in the notes, cooking until golden and crunchy.

2. Cook Teriyaki Sauce: While shrimp are in the oven, combine all sauce ingredients. Bring to a boil, then reduce heat and simmer gently until thickened and glossy.

3. Assemble the Lettuce Cups: Divide the grated carrot and red capsicum evenly between the lettuce leaves, creating a crisp base for the shrimp.

4. Finish and Serve: Remove shrimp tails, place about 10 shrimp into each lettuce cup, and drizzle generously with the warm teriyaki sauce before serving.

These Shrimp Tempura lettuce wraps work well with sides that bring contrast without overpowering the dish. Fried Rice with Bacon adds a savory, slightly smoky element that balances the sweetness of the teriyaki sauce. Caprese Garlic Bread offers a fresh, herby bite with just enough richness to complement the crisp shrimp. For something lighter but still satisfying, Spinach and Ricotta Grilled Cheese provides a creamy counterpoint that works well as a shared side.

Tips For Making Tempura Shrimp

• I always let the shrimp rest on a wire rack instead of paper towels. It makes a big difference and keeps them crisp instead of steamy underneath.
• I like to warm the teriyaki sauce right before serving so it coats the shrimp nicely without soaking in too fast.
• For the lettuce, I usually reach for iceberg or butter lettuce because they’re sturdy enough to hold everything without tearing.
• These are best assembled at the table. Once the sauce goes on, that crunch won’t wait around.

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