This Easy Shrimp Tempura Appetizer is one of my favorite shrimp appetizers to make. They are surprisingly easy to make since I use a boxed tempura mix and a bottled sauce, but your guests don't have to know! 😉

Love shrimp? Try my Panko Fried Butterfly Shrimp!

shrimp tempura appetizer covered in a sweet chili sauce inside an endive leaf.

This appetizer is one of my absolute favorites. I tried to replicate the same appetizer we had at Morimoto's restaurant here in Philadelphia.

It is my all time favorite restaurant. They serve crispy rock shrimp with this amazing sweet and sour sauce. And the endive leaves are the "vessel" you use to scoop up the delicious shrimp.

They make a fancy appetizer or hor d'oeuvres that people will enjoy because of how unique it is. Check out my other delicious seafood finger foods to serve at your next party!

Making Your Shrimp Tempura Batter

Shrimp tempura doesn't have to be complicated. If you want to make your own homemade tempura batter you can.

However I have found it can be tricky to get just right. You need to keep your batter super cold and it has to be the right consistency.

Using a boxed tempura mix simplifies things especially when your expecting company. All you need to do is add ice water to your mix and it results in perfectly crispy and light tempura shrimp EVERY time!

Who cares if it's not from scratch.

Chopped shrimp on a cutting board with endive leaves and ice water.

There are a few different tempura mixes my food store sells. I like this one here because it comes in a small box and I use the entire thing, which is 8 oz., for this recipe.

You can find it in the seafood section by the old bay seasoning. Some brands may also be found in the Asian or international foods aisle.

Box of tempura mix. — This boxed mix works perfectly.

The Sweet Chili Sauce

The tempura sauce I used for this recipe is a combination of sweet chili sauce and soy sauce. It is simple but delicious.

To make this recipe as easy as possible, I chose to use a store-bought bottle of sweet chili sauce. There are a few different varieties out there so grab whichever one you like!

Most sweet chili sauces are not too spicy and have just the right amount of sweetness. Adding soy sauce to it adds some umami flavor which balances out the sweetness well.

If you like your food HOT, add some Sriracha sauce to your chili sauce mixture before tossing in the shrimp! Also, don't leave out the fresh chives or scallions! They add onion flavor which goes well with shrimp.

Here are 3 other popular shrimp sauces to dip into!

Shot of bowl pouring chili sauce over top of fried shrimp in a bowl.

Love sweet and spicy shrimp? Try me Dynamite Shrimp Tempura (w/ Sriracha Aioli)

Serve Inside Endive Leaves

Endive leaves are a green leafy veggie shaped like little canoe boats. Their shape makes them the perfect vessel to serve food in! They are crispy, crunchy and a little bitter. They can be found in any produce section by the lettuce.

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I first had endives at a famous Asian restaurant near me. They were served alongside a similar type of shrimp tempura appetizer and I fell in love. They are just so unique and super fun to fill and eat!

Here are some endive tips:

Endive leaves are not flat on the bottom so your boats may not lay flat after stuffing. If you want to serve them pre-filled, I suggest laying some romaine lettuce leaves on the bottom of a plate to act as anchors. They will help hold your endive boats in place!
You can also try trimming off the bottom of your leaves to make a flat surface!
Another awesome serving option if your boats are not holding up is to serve the leaves over crushed ice! The boats will stay cold and the ice will help to hold them upright!

If you simply don't like endive or you can't find endive heads, you can substitute with one of these. They wont have the same crunch bit they will work!

Bibb lettuce
Boston lettuce
Romaine lettuce* (I recommend this since it is cheaper and crunchier. Just make sure to trim the leafy end so you can use the bottom white ends as they are sturdier!)

Shrimp tempura appetizer inside an endive leaf with chili sauce poured over top.

Tips for frying your shrimp

Make sure your oil stays at about 350 degrees F. Use a thermometer!
Don't overcrowd your pan.
Shake off any excess batter.
Fry your shrimp in smaller batches.
Using a wider pan to fry will allow you to add more shrimp at a time.
Use canola, vegetable or peanut oil for frying.
The internal temperature of shrimp should be 145 degrees F.

Don't forget to check out these 73 Shrimp Appetizer Ideas!

How to make these in advance

If you are expecting company or throwing a party and want to do this ahead of time, you can! The shrimp will not be AS crispy as they were when they came out of your fryer but they will still be tasty.

a bowl of shrimp tempura appetizer stuffed inside endive leaves.

To prevent them from getting overly soggy, fry your shrimp a few hours before guests are expected to arrive. Then keep them in the fridge in an open container so you do not trap moisture in.

Then, when your ready to serve, place your shrimp in the oven at 400-425 degrees F on a rack. This will allow them to warm up and get crispy again. Using rack will help the bottom get even crispier!

Then toss in your sauce and serve.

Here are other shrimp appetizers you may like:

Shrimp and Feta Skillet

Chinese Shrimp Toast

Mini Shrimp Tostadas

Avocado Shrimp Cucumber Appetizer

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