Nobashi 21/25 Ebi White — 20 × 10 pieces

The shrimp behind every good tempura, and the reason restaurant tempura looks the way it does.

Nobashi means "stretched." These are peeled and deveined with the tail left on, then butterflied and scored underneath so they stay long and straight instead of curling up in the pan. All the fussy prep is already done — you're getting them exactly as a sushi kitchen would.

200 pieces to a case at 21/25 count, so they're a generous size.

Comes frozen.

Serving Ideas:

Proper Tempura: Ice-cold batter, hot oil, in and out fast. Because they're already straightened, they fry up long and elegant rather than curled into a ball.

Tempura Rolls: The classic dragon roll or shrimp tempura roll — the straight shape is what makes them roll cleanly.

Nigiri and Sushi: Poach gently, butterfly open, and lay over rice.

Garlic Butter Skewers: Skewer, grill hot and fast, finish with garlic butter and lemon.

Weeknight Shortcut: Pan-sear in olive oil and toss with pasta, chili flakes and parsley. No batter required.

200 shrimp in the freezer means an appetizer, a dinner or a sushi night is never more than ten minutes away.

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