CopyCat Benihana Tempura Shrimp

Ingredients

1 1/2 pounds Shrimp, peeled and deveined, large shrimp
3/4 cup All-purpose flour
1/4 cup Cornstarch
1 teaspoon Baking powder
3/4 cup Ice-cold water, or sparkling water
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Directions

Pat 1 1/2 pounds Shrimp dry and season lightly with 1/2 teaspoon Salt and 1/4 teaspoon Black pepper .

Make the batter: In a bowl, combine f3/4 cup All-purpose flour , 1/4 cup Cornstarch , and 1 teaspoon Baking powder. Gradually whisk in 3/4 cup Ice-cold water until smooth and slightly thick.

Set to 400°F (200°C) for 3–5 minutes.

Dip each shrimp into the batter, letting excess drip off.

Lightly spray the basket with oil. Place shrimp in a single layer, avoiding overcrowding.

Cook at 400°F for 6–8 minutes, flipping halfway through, until golden and crispy.

Enjoy with tempura dipping sauce, soy sauce, or spicy mayo.