Prepare the Shrimp: Peel, devein, and pat shrimp dry before cooking.
Make the Batter: Mix flour, cornstarch, cold water, and a pinch of salt for a light batter.
Heat the Oil: Use vegetable or canola oil and heat to 350°F (175°C).
Dip Shrimp in Batter: Coat each shrimp evenly with the batter.
Fry in Batches: Fry shrimp in small batches until golden and crispy.
Drain Excess Oil: Place fried shrimp on paper towels to remove excess oil.
Serve with Dipping Sauce: Pair with soy sauce, tempura sauce, or a squeeze of lemon.
Garnish: Add a sprinkle of chopped scallions or sesame seeds for extra flavor.
Enjoy Immediately: Tempura is best enjoyed hot and fresh.