This recipe is a skinnier version of Nobu’s famous fried rock shrimp appetizer that’s typically fried and doused in a creamy, spicy mayo-based sauce. Our version is baked and uses Greek yogurt, sriracha, and sesame oil to create a healthier, yet still drool-worthy copycat!

Nobu is the kind of restaurant that just doesn’t get old.

No matter how many times we go—or what city we treat ourselves in—they always, always get the food right. Their dishes are classic, and the Rock Shrimp Tempura with Creamy Spicy Sauce is no exception!

Why I love this dish

This dish is an absolute *must order* on our list whenever we get the opportunity to eat at a Nobu concept—the extra crispy but light tempura battered rock shrimp (that are bite sized and innately adorable) is tossed in a creamy, spicy sauce and served hot. The shrimp basically melts in your mouth!

My take on this famous dish is healthier because we’ll bake the shrimp (instead of deep-frying in oil) and the creamy sauce is Greek yogurt-based instead of mayonnaise, making it naturally lower in calories and higher in protein. Additionally, using cooking spray instead of hot oil for baking ensures that each shrimp is crispy without excess oil. That’s not to say that we’re scrimping on flavor, though!

What is rock shrimp?

Who knew such a tiny little shrimp could pack such a flavor punch? Rock shrimp, a delicate seafood delight, are the star of this healthier take on Nobu’s famous fried rock shrimp. These little guys, hailing from the cold waters of the North Pacific, have a sweet, briny flavor that’s simply irresistible.

Ingredients + preparation

I used frozen rock shrimp that I found pre-coated in a low calorie, gluten-free batter from Whole Foods—linking here! If you can’t find it near you, I’ve included a simple tempura coating that I found on Nobu’s website in the recipe below that can be used with regular shrimp.

In addition to the coating, each quarter-sized rock shrimp is then seasoned with paprika, kosher salt, and black pepper, adding a ton of savoriness to each bite. The golden, cooked shrimp are then finished off with a tossing of our skinny creamy sauce—you’ll think you’re sitting next to the Kardashians at Nobu Malibu in no time.

Please refer to the recipe card below for the full ingredient list with measurements.

Here’s how you’ll make the Skinny Crispy Rock Shrimp:

Prepare the Shrimp

In a bowl, toss the coated rock shrimp with cooking spray, paprika, salt, and black pepper.
Arrange the shrimp in a single layer on a baking tray lined with parchment paper and bake in a preheated oven at 400°F for 10 minutes.
While the shrimp bakes, prepare the creamy spicy sauce in a small bowl by mixing Greek yogurt, sriracha sauce, sesame oil, and lemon juice.
After 10 minutes, flip the shrimp over and bake for an additional 10 minutes until golden brown and crispy.
Remove the shrimp from the oven and immediately toss them in the prepared creamy spicy sauce.
Garnish with chopped green onions and serve warm over a bed of lettuce or with rice!

Optional Tempura Batter
If you’d prefer to coat your shrimp yourself, here’s a simple tempura batter recipe:

Beat 1 egg yolk with ¾ cup of iced cold water in a large bowl.
Gradually add ½ cup of all-purpose or gluten-free flour, whisking until smooth.
Dip each shrimp into the batter, then coat with panko breadcrumbs before baking.

I served our rock shrimp with my 5-Minute Cauliflower Fried Rice and some mixed greens for dinner, but this would obviously make for a delicious appetizer served on its own. I hope you enjoy!

More shrimp recipes from The Savvy Spoon:

Sheet Pan Kung Pao Shrimp
Spaghetti Squash Shrimp Scampi
Teriyaki Shrimp and Pineapple Kebabs
Garlic Shrimp Diablo
Sheet Pan Lemon Shrimp and Gnocchi
Ginger Shrimp, Soba Noodle + Spinach Salad

FAQs

The spiciness of the creamy sauce can be adjusted according to your preference by varying the amount of sriracha sauce or chili garlic sauce added. Start with a smaller amount for a milder flavor, then add more gradually to achieve the level of spiciness that suits your taste.

They pair beautifully with rice, a light salad, or even as an appetizer with dipping sauces like sweet chili or soy sauce.

If your shrimp has a hard shell, here’s how to remove it:

Thaw (if frozen): Overnight in the fridge or under cold water.
Peel: Hold the shrimp, grasp the legs, and gently peel off the hard outer shell from the legs to the tail.
Tail (optional): Pinch and twist to remove, leaving it on for a top design blog aesthetic if desired.
Devein (optional): Make a shallow incision along the back to remove the dark vein, especially for large shrimp.
Rinse and Dry: Rinse under cold water and pat dry with paper towels on a paper towel-lined plate.

I hope you’re as excited as I am to try out this simple recipe for a healthier version of Nobu’s famous Rock Shrimp Tempura! Baking the shrimp and using a Greek yogurt-based sauce not only reduces calories but also keeps the dish light and crispy.

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