Wash and pat dry the shrimp, shell and devein them while keeping the tails intact. Make six small slits along the inner curve to help cook evenly.

Lightly coat the shrimp with all-purpose flour or cornstarch to help the batter stick.

In a mixing bowl, sift tempura flour and gradually combine with ice-cold water, gently mixing with chopsticks.

Heat oil in a deep pot or fryer to medium-high (around 350°F). Test with a bit of batter; it should sizzle.

Dip each shrimp into the batter, allowing excess to drip off, then place in hot oil. Drizzle more batter over them for extra crunch.

Fry in small batches for about 2-3 minutes until golden brown. Drain on paper towels and sprinkle with salt.

Serve hot with soy sauce or your choice of dipping sauce. Enjoy immediately for best texture!