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Tempura Shrimp

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Buy frozen shrimp tempura online

A craving for tempura battered shrimp usually means a night out at a Japanese restaurant. Thing is, though fairly easy, cooking tempura is an intense matter of cleaning the shrimp, dipping it in a special batter and then deep-frying it in a special cooking oil. Lots and lots of oil, which you'll find splattered everywhere. And hopefully you've also collected the right ingredients for your dipping sauce, without which tempura, shrimp or otherwise, just wouldn't be the same. Neither would life without tempura, in our opinion.

Each box contains 2 lbs of the best frozen shrimp tempura.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.


There’s not a lot of guesswork involved in enjoying our Tempura Shrimp, which is quick to cook and can be served with pretty much any dipping sauce under the sun. If you want to keep it traditional though, we recommend dipping these crunchy shrimps into a sweet, sticky, and spicy Asian glaze, expertly balanced and the ideal accompaniment for the crunchy goodness of Tempura Shrimp. Eat as an appetizer or a side dish, or pair with rice and a veggie for a full meal. This recipe makes plenty of sauce so dip and drizzle away!


  • 1lb Tempura Shrimp
  • 6 cloves garlic, chopped
  • 2 inch piece of ginger, chopped
  • ½ cup maple syrup
  • ½ cup soy sauce
  • 6 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tsp red chili flakes


  1. Heat oven to 400 degrees. Once heated, arrange frozen Tempura Shrimp on a baking sheet lined with parchment paper. Make sure not to crowd the sheet. Cook Tempura Shrimp for 10-12 minutes, or until crispy and heated through.
  2. While Tempura Shrimp is baking, make your sticky Asian dipping sauce. Combine garlic, ginger, maple syrup, soy sauce, rice vinegar, brown sugar, sesame oil, and red chili flakes in a medium-sized sauce pot and bring to a boil on the stove. Continue cooking uncovered until sauce thickens and reduces, about 5 minutes. Stir frequently to ensure it doesn’t burn. Remove from heat. Any unused dipping sauce can be stored in an air-tight container in the fridge for up to two weeks.

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