Shrimp Tempura

• Tempura is a Japanese culinary term that refers to batter-dipped deep-fried vegetables or fish. For a light, crispy coating, heat vegetable oil in a Dutch oven to 400 degrees Fahrenheit, enough oil to fully submerge the shrimp. Coat the shrimp in a mixture of cornstarch, flour, egg, vodka and seltzer water. Using vodka instead of water ensures extra crispiness. For each part cornstarch, use 3 parts flour, about 1/2 whisked egg, 2 parts vodka and 2 parts seltzer water. Cook shrimp in several batches, about 2 to 3 minutes per batch.

Shrimp Sushi

• Also known as a dragon roll, shrimp sushi contains shrimp tempura, cucumber and avocado. First, make sushi rice according to your preferred recipe. Cut a cucumber into strips and thinly slice an avocado, sprinkling it with lemon juice. Assemble the sushi by spreading the rice on a sheet of nori, or edible seaweed, layering the vegetables and tightly rolling using a bamboo mat covered in plastic wrap. Dip your hands in tezu, 1 part rice vinegar to 6 parts water, to neatly prepare the sushi.

Shrimp and Edamame Salad

• Edamame, or soy beans, are a classic Japanese appetizer and a healthy alternative to fried fare. For convenience's sake, buy a bag of frozen, shelled soy beans and a bag of frozen shrimp. Defrost the edamame and sauté the shrimp, then mix with chopped tomatoes. Prepare a quick, sweet-and-sour dressing such as 1 part soy sauce sweetened with 1/4 parts each of honey, sesame oil, rice vinegar and canola oil, and season with freshly grated ginger root.

Shrimp Gyoza

• Gyoza is a term for Japanese dumplings, frequently made with cabbage and pork. Instead, mince raw shrimp and combine it with ground pork and minced vegetables. Season with a sauce, such as equal parts sake and cornstarch, 1/3 part sesame oil, 2/3 part sugar, 1/3 part salt and freshly ground pepper. Wrap the filling in wontons and place them in a simmering pot of chicken/fish stock seasoned with soy sauce, sesame oil, salt and pepper. Remove wontons after 5 minutes, when they're translucent.